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Picnik Butt

post #1 of 37
Thread Starter 
Hi All,
I picked up a bone in picnik butt yesterday at the grocery store. I have not smoked a butt yet and this one will be my first. I see lots of people smoke the Boston Butt, I plan on smoking the picnik butt the exact same way as the Boston. Is there anythng that should be done differently? does a picnik taste or pull any different than a Boston? Thanks much.
post #2 of 37
Prep and Smoke it the same way as a Boston. The picnic is just considered a bargain version. Not as good of a cut, but for pulled pork it works just fine.
post #3 of 37
Picnic is All I have done. They work great the pulled pork was awesome. and don't forget the finishing sauce.

post #4 of 37
Enjoy and remember to post pics PDT_Armataz_01_34.gif
post #5 of 37
Oh yes, q-view is a most for the pork.biggrin.gif
post #6 of 37
What Geek with Fire said...
post #7 of 37
I usualy do the picnic for pulled pork. I did notice that the butt is a little more juicey. But the cost for a picnic is a lot cheaper, and as long as you use the finishing sauce you really can't go wrong with the picnic. I smoke them both the same way. Don't forget about the damn plateau(?) it can last for hours sometimes. but DON'T try to hurry it along, just sit back and relax, it'll start to climb soon enough. Good Luck.
post #8 of 37
I have done lots of both, and many people i have cooked for think that the picnic may be a little more flavorful and juicey, possibly cuz of the larger bone. When you do a picnic, make sure to remove all skin on it.
You can't go wrong with either cut.
post #9 of 37
Thread Starter 
When you say to remove the skin, do you mean that I should remove the large piece of fat/skin that covers the one whole side before I smoke it? I was under the impression I should leave it on. I have read that it's good to place the picnic in the smoker fat side up so the juices drip down, then I read to do it fat side down so the skin will act as a guard for heat flare up's.....I was going to use that one but you think I should remove it altogether huh?

I might not do anything if I cant figure out what's going on with the smoker though. I just posted the problems I'm having with it this morning not being able to come up to temp........frustrating!!!!
post #10 of 37
Use a fillet knife to remove the skin and try to keep as much fat as possible.
post #11 of 37
As glued said for trimming, and remember, you cant get smoke thru a football. As far as fat cap up/down, everyone has their opinion as to up/down, personally i'm a up first half of smoke, down second half
post #12 of 37
Thread Starter 
Ooopppsss, I may have to chalk this one up to experience. It's been in the smoker now for about 3 1/2 hours, I left the skin and the fat on, next time I'll be removing the skin. Right now internal temp is 127F. I've been basting with apple juice every hour after the first 2 hours. Been using a spray bottle. Once internal temp reaches 145 I plan on double wrapping it in foil and putting back in smoker until Int temp reaches 205, then, leaving foil on, wrap in a couple towels and place in cooler for a couple hours.......sound about right?
post #13 of 37
EAT IT ALL, don't leave no evedence, You may want to take to 170 then foil, if you are a foiler

It will be fine, maybe not as smokey as you like, we all learn from tryen.
post #14 of 37
Thread Starter 
It gets worse!!!! a couple hours ago I got called in to work. Rather than leave the butt unattended in the smoker I pulled it out and wrapped in foil. When I pulled it, internal temp was only 135. I double wrapped it in foil and put it into a 225F pre heated oven. I'm back from the "emergency" at work now and the internal temp is now 177F. Not sure how yanking it from the smoker and foiling it so early will do to it but I guess I will find out late tonight. I was thinking about trashing the whole thing and starting new tomorrow but I'll let it go. Good thing I got that picninc on sale.....$4.61 for an 8 pounder.
post #15 of 37
Don't EVER throw it away unless it it burnt and dry. It may not be perfect but if you just let it keep going to 200 and pull it, it will be good. The only thing you have sacrificed is a little smoke flavor. Keep going Lance, NEVER SAY DIE!!

post #16 of 37
I agree 110% never throw away a peice of meat..my dog will come over and bite you in the leg.. as far as finishing either leave it in the oven or throw it back in the smoker. i know it's to late now but that would have been a good time to peel the skin
post #17 of 37
If you can leave it in the oven till 190-200, and then pull it and either bag it for a futurepull, or pull it now, it will be fine. Just won't be quite as smoky. NEVER EVER throw it away! If you do, never tell us about it................thats negative points!icon_lol.gif
post #18 of 37
I read somewhere on the forums here that it doesn't pick up much smoke after 140 degrees anyway, which is why those that foil usually do around 140. Hopefully you went ahead and finished it up in the oven and all was well.

Good lord I'm on a diet now after New Years (thanks to lower back issues) and this board makes me HUNGRY! Please, no pics!! icon_mrgreen.gif
post #19 of 37
That baby's gotta be done now, i'm expecting a report and some pic's!!!
Whatever happened, don't worry, it's experience, beside's, you really have to TRY to ruin pork, it's almost impossible!! PDT_Armataz_01_34.gif
post #20 of 37
Maybe a bit too much worry about it all. I have seen a few shoulders done up with the skin and all. What is gonna matter is the meat when it is done and on the plate. It should pretty much taste like pork and be plenty moist. I would go ahead and have some good Carolina vinegar sause ready and lots of buns. You would have to go out of your way to hurt a butt, picnic or whole shoulder. (Excepting the time that I over peppered a butt with some high power paprikaicon_redface.gif )

So what was the verdict?
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