I did a 12 # fresh picnic on the 4th. I usually do a pork shoulder, but the 89 cents a pound lured me in. I removed the skin and saved it for chicharrones. I rubbed it with a mild mixture and let it run 16 hours total at 230 degrees smoking with mostly oak and a little hickory, and took it out at 200 IT. It was foiled with some apple juice for 3 hours toward the end, and then allowed a half hour un-foiled to finish. Cooled a little under a foil tent, and pulled. Best pulled pork I have ever made. There was a nice mix of Mr Brown on the outside, and Miss White on the inside. The taste was very much like a whole hog, and my son's puppy loved me for the big bone he received. I split off the movable socket part of the ball and socket joint so he wouldn't swallow it and he was busy with it for hours. I'll do more pulled pork like this from now on, and save the butts in the freezer for sausage and buckboard bacon.
