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Need help

post #1 of 8
Thread Starter 
I have a picnic roast I want to smoke for my daughters bday party and can't afford to screw it up. I have no clue how to do it. Any help is appreciated
post #2 of 8
Do you want to make roast or pulled pork?
post #3 of 8

Here is some basic info on Pulled Pork. http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke 

 

I would suggest planinng for 2 hours per pound at 225-250°F, 1.5 hours per pound at 250 to 275°F and roughly 1 hour per pound at temps above 275°F. Always add 2 hours to your proposed time to CYA or rest the meat in case something is not going smoothly. If the neat is done early, doublewrap in foil and towels and go in a cooler. The meat will stay hot for 5+ hours,

 

I highly recommend a Finishing Sauce. It adds additional flavor and moisture to Pulled Pork. The first is a Sweet Finishing Sauce that is favored by many of us in the North/East. You will probably like it as designed on Ribs too. The second is a Tangy vinegar based Finishing Sauce that is very popular in the South. I like to use this Finishing Sauce then add a Sweet BBQ Sauce. This way you can cover more peoples tastes and get multiple layers of flavor in your Pork...Good Luck...JJ

 

Foiling Juice / Sweet Pulled Pork Finishing Sauce

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.

 

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

 

I was AMAZED...No additional sauce needed. ENJOY...JJ

 

Tangy Pulled Pork Finishing Sauce

 

This is more of an Eastern North Carolina style Finishing Sauce...

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

 

Combine all and whisk well. Let rest, at room temp, a minimum of 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

 

KC Bubba Q Juice

 

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

 

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

post #4 of 8
Chef Jimmy has you covered!
post #5 of 8
Thread Starter 
So do the 3-2-1 method with it?i didn't know you could do a picnic roast pulled pork style. Or do you mean seasoning wise. Thank you for the help
post #6 of 8
I usually do my picnic roast as pulled pork. The determining factor (as far as I know) is finishing internal temp. Pork is 'done' at 140-145, but if you want to pull it you need to get it to 190ish. Resting helps too.
, and don't overlook the finishing sauce

I usually get some slices and some pulled out of mine
post #7 of 8

What will you be smoking on, and how big is your picnic ham ?   Oh  and welcome to the site

 

Gary S

post #8 of 8
Quote:
Originally Posted by meat wad View Post

So do the 3-2-1 method with it?i didn't know you could do a picnic roast pulled pork style. Or do you mean seasoning wise. Thank you for the help

No, The recipe for the sweet Finishing Sauce was developed for Foiling Ribs. Some time later I made a double batch and tried it to foil a Butt for Pulled Pork, used the remaining portion and the foil drippings as a Sweet Finishing Sauce, it was awesome. So I have the recipes posted here and both uses, Ribs and PP are described. The 3-2-1 for Ribs is described first then I added the procedure for using the same recipe as a Sweet Finishing Sauce for PP. 

 

A Pork Picnic Roast makes great PP, some find the meat more flavorful than pork Butt. As I posted, Read and use the technique described in this Post...  http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke  

To help you out further, I provided the timing for a variety of temps so you can choose how hot and fast you want to get the meat cooked. The recipes, I provided because many commercial Rubs and Sauces are horrible and I thought you might like to make your own. When I do Picnic Shoulders, I remove the Skin so I can get more Rub on the meat and more Bark is formed. However, don't toss out the skin. Put it in the smoker and let it smoke along with the meat. The smoked skin is great used to flavor Beans, Soup, Collard Greens or, if you have one, cut the smoked skin into strips and use them as Dog Treats. Your Dog will think he/she has died and gone to Heaven and the pooch will think you are the greatest guy ever. If using for Dog Treats keep the skin refrigerated as although there won't be bacteria issues, the Fat can turn rancid and make the skin taste spoiled and nasty, even to the dog...JJ

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