Originally Posted by dirtsailor2003
Thanks Clarissa. Well I went a bit higher than I wanted. My thinking was that the picnic would roll along at the 2 hour per pound rule. Wrong! My plan was to probe the picnic when I removed the ribs. The smoker chugged along for most the day right at 250º-260º. So when the ribs were done I probed the picnic. It was at 170º!! I had planned to take it to 160º!!! SO I pulled and foiled it and let it rest overnight (planned on slicing, which I did. So I think it ended up a bit dryer than I would have liked. It still is super tasty though. Along the lines of saltiness I did 1/2 cup salt per gallon and I think the 1/3 cup would be plenty. That is how much we use for the bacon and its just right for us. With that all said we will be having some great ham sandweees and two bones and scraps for beans once the weather cools!
Looks totally Awesome, Case!!!
Looks a lot like BBB-----Must be mighty tasty!!!
I'm wondering why your initial plan was to take it all the way to 160*?
Also: You said it was a bit salty. That could be from giving it a few days in full brine. Then you had the brine problem, and rinsed it & put it in a new full brine. Therefore it got full strength brine twice?? Just my guess---Not too much salt in your brine, but hit full strength twice.