Pork Picnic on a MES 30...First Time for Everything! (With Q-view)

thork2

Newbie

Original poster

Aug 4, 2015

5

20

• Oct 3, 2015

• #1

The local supermarket had pork picnic on sale for $0.89/pound so I had to get two of them...right?!!  I've got them slathered in Jeff's rub, injected with a concoction of apple juice, salt, sugar, water, and Worcestershire.  I didn't remove the skin so that may come back to haunt me but we'll see!  The MES 30 is fired up and hovering at 230 with a combination of pecan and cherry in the hopper.  I've got heavy duty aluminum foil, apple juice in a spray bottle, and Jeff's bbq sauce on standby.  Time to rock 'n' roll!!

Pork Picnic1.jpeg

• thork2
• Oct 3, 2015

 

• 

Reactions: disco

thork2

Newbie

Original poster

Thread starter

Aug 4, 2015

5

20

• Oct 3, 2015

• #2

I accidentally posted this in the "Roll Call" forum (Yup, I'm a Noob).  5 hours in the smoke and the internal is about 150 so time to put it in the foil and tenderize it up. 

Pork Picnic2.jpeg

• thork2
• Oct 3, 2015

 

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,101

3,761

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Oct 3, 2015

• #3

That's looking good.  I'll be watching.

Gary

 

thork2

Newbie

Original poster

Thread starter

Aug 4, 2015

5

20

• Oct 4, 2015

• #4

I am a half hour shy of a full 24 hour experience with these two picnics.  It took forever to get past the stall on these but I'm glad I was patient though next time I'll be even more patient (and make sure my temperature probe is not hitting a bone) but I'm pleased with the end result.  I've never been able to get a decent bark and this time the bark is unbelievable!  It is thick and chewy with a hint of spice thanks to Jeff's bbq sauce which I thinned out with some apple juice and applied when the meat hit about 190.  I took it out of the foil and I let it go to 195 (which took another 90 minutes or so).  The sauce tightened everything up after sitting in the foil for almost 12 hours.  The meat is a little drier than I'm used to but I saved the juices and will separate the fat and moisten the end product with some natural jus.  Final thought:  Great tasting cut of pork but a real trial of your patience.

Pork Picnic4.jpeg

• thork2
• Oct 4, 2015

Pork Picnic5.jpeg

• thork2
• Oct 4, 2015

 

• 

Reactions: tropics, crazymoon, GaryHibbert and 1 other person

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,754

6,521

Attleboro,Ma

• Oct 4, 2015

• #5

Looks great from here

Richie

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

8,521

3,854

Great North Woods, NH

• Oct 4, 2015

• #6

T2, looks like you have some good eats !

 

smokingearl

Meat Mopper

Jul 14, 2015

270

71

Nicholasville

• Oct 4, 2015

• #7

That looks spectacular!!

 

dannylang

Master of the Pit

Sep 19, 2014

1,021

150

Amelia VA, but born and raised in macon georgia (g

• Oct 4, 2015

• #8

ThorK2 great looking picnics there.

dannylang

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,219

5,530

Canadian Rockies

• Oct 6, 2015

• #9

This looks way better than my first effort at pulled pork. Points!

Disco

 

GaryHibbert

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 20, 2013

10,101

3,761

Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Oct 8, 2015

• #10

Great job!!!  Long, but I'd say, more than satisfactory.

Gary