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marinating pork picnic 1st timer

post #1 of 7
Thread Starter 
Aight gents first time doin as pork picnic so trimmed all fat and skin rubbed it down then injected wit a homemade Creole sstyle marinade then rubbed it down with some mustard then rubbed it with some more dry rub I made,it's wrapped in foil and gonna put in around 5am tomorrow so marinade should have more than enough time to do it's thang!! Plan on smokin it with some mesquite just hope doesnt rain like it's says for temp purposes it's already gonna be cold
Edited by junior281 - 11/14/14 at 1:35pm
post #2 of 7

That sounds like a good start. What temp are you going to run your smoker? What kind of smoker are you using? Remember to post a Qview or you will get Bottom.gif.

Happy smoken.

David

post #3 of 7

Good Luck  with your smoke !

post #4 of 7

If I may , IMHO , I would lay the fat over the Shank to  help retain moisture . If no (less) fat, it will cook quicker too . 

post #5 of 7
Thread Starter 
I'm gonna have a tray with some water for moisture and after about 3-4 hours I'm gonna unwrap it then put back in and base it every hour or so till done and gonna try to keep between 225-250...it's a old homemade steel pipe smoker my dad made years ago needs a new smoke box but will still do the trick
post #6 of 7
Thread Starter 



post #7 of 7
Thread Starter 
Here it Is fellas the 1st pork picnic took a total 12 hours at 250-275 took forever to get internal temp up but must say was a success very moist and tender and full of flavor from the 13 hours it sat and marinated
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