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2x 1.8lb Picnic Porks stalled at 190

post #1 of 17
Thread Starter 

I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)

post #2 of 17

If your going to pull it wait till 205.  If slicing pull it out.

post #3 of 17
Thread Starter 

THanks for the help. At this point I don't really care, I'm hungry :) I've got two, maybe I'll pull one and keep the other going...

post #4 of 17

Sounds like a plan.  Have both types.

post #5 of 17
nothing wrong with chopped pork
post #6 of 17
Sliced or pulled. All makes for a delicious meal.
post #7 of 17
Thread Starter 

I sliced one and pulled the other, the pulled was overly dry, the sliced not so dry but still not great. Maybe I should have let it rest longer, or maybe its just not as good as tenderloin or ribs. Any thoughts? It was my first time on this cut.

post #8 of 17
What was the final temp of the pulled? Rest for at least an hour. Let all the juices redistribute.
post #9 of 17
Tenderloin can get dry very quickly. Because of the lack of fat. Picnics and butts don't need much watching.
post #10 of 17
Thread Starter 

205 on the pulled 190 on the sliced. Next time will rest longer

post #11 of 17

I have never had a stall at 190.  Usually in the 155 to 165 range?

 

You said picnic which is the lower part of the pork shoulder.

 

I will ignore the references to loin or tenderloin which are totally different animals.

 

The picnic will cook a little differently than the butt.  Still don't understand why the stall didn't come at a lower temp.

 

For pulling, I really like the butt.

 

Guess you will have to experiment.  That is half the fun anyway.

 

Good luck and good smoking.

post #12 of 17
Quote:
Originally Posted by MeridianMan View Post
 

I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)


I'm confused. What exactly was it that you were cooking? A "pork picnic" is the lower half of the leg, or the entire leg, and is usually a lot larger than 1.8 pounds. A stall at a higher temp usually means there is either a problem with your thermo or the probe is in a fat pocket or resting on a bone. In the future, probe in several places to get an average temperature. It sounds like you just overcooked the dry one.

post #13 of 17
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 


I'm confused. What exactly was it that you were cooking? A "pork picnic" is the lower half of the leg, or the entire leg, and is usually a lot larger than 1.8 pounds. A stall at a higher temp usually means there is either a problem with your thermo or the probe is in a fat pocket or resting on a bone. In the future, probe in several places to get an average temperature. It sounds like you just overcooked the dry one.

Not sure. It said Picnic Pork on the package. It was two pieces each about 1.8lbs. No bone

post #14 of 17

Boneless?  I'm wondering if that could have been a cushion?

 

Maybe Pops will weigh in?

 

Good luck and good smoking.

post #15 of 17

My first thought was thermometer calibration. Second is 1.8 lbs is not much mass for a super slow roast. I would have smoked, wrapped in foil and finished something that size.

post #16 of 17
Quote:
Originally Posted by MeridianMan View Post

Not sure. It said Picnic Pork on the package. It was two pieces each about 1.8lbs. No bone

Quote:
Originally Posted by Venture View Post

Boneless?  I'm wondering if that could have been a cushion?

Maybe Pops will weigh in?

Good luck and good smoking.

Look up "what is cushion meat?" There's a thread on here and pops breaks it down. And there's pictures. Lol.
post #17 of 17

Know what cushion meat is.

 

When he said boneless and from the picnic?  Cushion came to mind?

 

You might have been referring to:

 

http://www.smokingmeatforums.com/t/77027/what-is-pork-cushion-meat

 

From the front part of the picnic?

 

Just a thought that popped into my head?

 

Good luck and good smoking.

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