Picnic

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wabby

Fire Starter
Original poster
Feb 12, 2016
37
18
Hi Guys

Sent out lass to the butchers this morning and she returned with 12lb of pork shoulder. Only problem is its the picnic and not the butt!!

Will it still cook OK for pulled pork? Never done a picnic before

Will take the skin etc off.

Will post pics etc just incase it turns out good .....
 
Put the skin you cut off in the smoker. You can use the skin in Beans or Soup and cut is strips, make great Dog Treats...JJ
 
I gotta UDS. First proper smoke since building it so hoping it goes well.
 
Cheers for link pal.

Did you only take it to 175 to slice or ..?
 
Cheers for link pal.

Did you only take it to 175 to slice or ..?
I was closer to 200 was more concerned with crisping the skin.I brought the temps up over 300 for the finish.

Post your results.

Richie
 
Hi Wabby, bit late to the party on this one, had a busy day yesterday.

The guys have you covered with the Picnic Cut.

I would go for 200'F IT (92'C) then pull it, wrap it and let it rest for a while.

Keep all of those lovely juices from that foil tray. Could add them back to the Pork once it's pulled.
 
Last edited:
Cheers pal. Cooking away nice. Just about at 145 IT and been going 4hr 15mins. UDS temp is solid as a rock.

Tray was placed on shelf below meat to keep UDS clean but may try adding some of the juices back if needed. When I pop in foil and a cooler for a few hours it will get some lovely juices if its anything like a boston butt :)

Feeling hungry already.
 
Going along nicely, just wait for the stall, sit it out, then you will be close to the finish line.

I foil mine around the 165'F mark and add a little Apple Juice, helps to keep it moist.

When it's done I wrap in a towel and place in a cooler box. Will sit there for several hours until it's ready to serve.
 
Last edited:
Stall appears over. 179 now and climbing.

Crutched the rubs in apple juice for their next two hours.

On track for 6pm eats.
 
Great job especially for a first cook on your UDS.  That picnic came out beautifully.

Good job.  
points.gif


Gary
 
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