I am unable to edit the title, I decided I do NOT want Pulled is the thing.
New to smoking,done number of other things successfully, but never done a big hunk o pork yet, cause not a pork lover.
Love Beef much more.
Really very fussy, generally do NOT like Pork, only exception specifically Baby Backs NOT FOB, or Fatty bone in Loin chops, equivalent of beef rib steak, marinated Chinese and HOT grilled rare - medium.
Sorry, wish I did , price is right.
But, on a tight budget, and @ 88 cent/ lb, bought a fresh picnic.
We do prefer commercially cured and smoked Picnic,when we occasionaly buy a big "Ham", usually for chilled slicing, over any technical termed "Ham".
Like cold for sandwiches.
Do not care for the "Fillet" like leannnes of many ham centers, but we like the "junk" most folks don't.
So I have a 9 lb "Fresh" Picnic gonna smoke in a few days.
Planning on skinning for Chicharrones, then mustard and rub.
Was going to do to 200 -205 for pulled like "everybody", but not really a fan of PP.
P Beef is great, not so much PPork.
Just can't myself to look forward in anticipation, not happening.
Thinking I would rather cook to ?145-155? then after hot initial dinner, chill and slice thin for sammys, like an unspiced Porketta.
Do not want to take time to soak in Pop's or any brine, maybe next time.
Not expecting "Ham" flavor, just NOT that fall off bone well done PP taste.
Comments PLEASE.
Thank you all, Marc
New to smoking,done number of other things successfully, but never done a big hunk o pork yet, cause not a pork lover.
Love Beef much more.
Really very fussy, generally do NOT like Pork, only exception specifically Baby Backs NOT FOB, or Fatty bone in Loin chops, equivalent of beef rib steak, marinated Chinese and HOT grilled rare - medium.
Sorry, wish I did , price is right.
But, on a tight budget, and @ 88 cent/ lb, bought a fresh picnic.
We do prefer commercially cured and smoked Picnic,when we occasionaly buy a big "Ham", usually for chilled slicing, over any technical termed "Ham".
Like cold for sandwiches.
Do not care for the "Fillet" like leannnes of many ham centers, but we like the "junk" most folks don't.
So I have a 9 lb "Fresh" Picnic gonna smoke in a few days.
Planning on skinning for Chicharrones, then mustard and rub.
Was going to do to 200 -205 for pulled like "everybody", but not really a fan of PP.
P Beef is great, not so much PPork.
Just can't myself to look forward in anticipation, not happening.
Thinking I would rather cook to ?145-155? then after hot initial dinner, chill and slice thin for sammys, like an unspiced Porketta.
Do not want to take time to soak in Pop's or any brine, maybe next time.
Not expecting "Ham" flavor, just NOT that fall off bone well done PP taste.
Comments PLEASE.
Thank you all, Marc
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