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12 Pound Picnic advice?

post #1 of 8
Thread Starter 

Ok, so I have done a couple pulled pork smokes and feel I have it down pretty good. Last 7 pound Butt came out awesome. But this one will be the largest single piece of meat for me yet. Any tips or suggestions for a 12 pound Picnic  or do I treat it the same as the smaller ones? 


Edited by MotoChief - 5/18/13 at 12:39pm
post #2 of 8

Hi MotoChief!

 

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

 

Gook luck!  Be sure to show and tell us how it turns out!

 

Red

post #3 of 8

My advise is to provide an address and good directions to your house so we can do a personal inspection :)

post #4 of 8
Thread Starter 

I think you might have a pretty tough time getting where I am. 

post #5 of 8
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Hi MotoChief!

 

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

 

Gook luck!  Be sure to show and tell us how it turns out!

 

Red

 

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

post #6 of 8
Quote:
Originally Posted by MotoChief View Post

 

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

 

I like to allow for what ChefJimmyJ calls CYA time, an extra hour or two in case the stall lasts longer than expected.  Its always just a guess, because every cut of pork seems to have a mind of its own.  The average estimates are for 1.5 hours per pound (which would mean 18 hours plus CYA time), to 2 hours per pound (which would mean 24 hours plus CYA time).  The good thing about butts/shoulders is that if they finish early, they will rest nicely wrapped in a towel or blanket in a cooler for several hours before pulling. 

 

Either way, its gonna be a long night and day!

 

Red

post #7 of 8
Thread Starter 

Yeah, I am making it for all my work mates. They do not get this kind of thing often so I am going to give them a taste of home so it is worth the time.

post #8 of 8
Thread Starter 

Here is the shoulder in question.

 

 

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