SQQIB thanks so much for those pictures. really informative!
Is there a difference between picnic and the butt - Page 2
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There is a difference in the 2, but as far as cooking, cook it the same way. The differences in the meat is the picnic portion is leaner and has a better flavor in my opinion. Another difference is in yield, if you cooked a 10# picnic right next to a 10# butt, your butt yield would be higher due to the extra bone in the picnic, there is also usually more fat / skin left on the picnic because of it being the shank portion. Other than that, cook them the same and enjoy!
The foiling stage during the cook helps it get through the evaporative process (stall) quicker.
YES, The foiling, toweling, cooler rest time are for the meat fibers to relax and redistribute the juices
For pulled pork I would go to internal temp 200° - 205°, usually 200° and a rest is plenty, carry over heat will bring it up even more.
If you can, place a drip pan underneath and keep some water in it and catch those dripping. Dont let the drippings burn up.
If you foil at 165 or 170, make sure to double foil if you plan on saving the juices from the foiling stage, most will redistribute but some will not, this has a ton of flavor.
Then you can fridge and defat the drippings right before pulling and reincorporate these juices back in.
To take it a step further you can tweak your finishing sauce to your liking.
If there's any extra drippings, I will usually add this to a barbecue sauce for folks that like saucing their pork.
It varies but I will sometimes foil at 160°, there's some that don't foil and there's some that do.
You could just wing it and when you notice the temp holding steady or dropping, you hit the stall, you can then foil at this point if you choose to do so.
The standard reply you will get for non foiling is that it creates a better bark, I don't subscribe to this belief, my bark is always just how I like it when I foil.
Your best bet is to try it both ways and form your own opinion.
Other considerations are cooking temps some like it at 225° some like it at 275°+, I am of the latter, also the amount of sugar in your rub is a big consideration.
I try to stay way from rubs that are mostly sugar, because I like to run hotter.
Some folks mop to promote a better bark, this is usually apple juice/Pineapple juice, vinegar and maybe a whiskey or rum of some sort.
I start out with Worcestershire/Soy/Jack Daniels mix, sometimes I'll toss a can of coke into the mix. A rub isn't even needed with this mop.
I could go on forever about this as there are a million different methods and options.
I haven't hear shrinked my probes but I'm sure it can't hurt
boiling test right now to check them.
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I have always used a pork butt for my pulled pork, but I am smoking a picnic shoulder, right now, because I like the NC BBQ with a little skin in it. ( I am leaving the skin on!) My question is do we do anything different. I am smoking at 230 to 250 and plan to cook till it reaches 195 IT. Is there anything else I should do. My picnic is 9 lbs and I am figuring about 13 hours. Does the bone in the picnic speed up the cooking?