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Stupid newbie question about picnic pork size

post #1 of 12
Thread Starter 
I just got a Char-griller Smokin' Pro for my birthday and am anxious to smoke something. I made the chimney mod and built myself a charcoal basket with expanded metal. Here's the thing: I wanted to do pulled pork as my virgin smoking foray, but my wife just brought home a 3-pack of small Hormel picnic porks -- the three pieces combined weigh 5 pounds. Obviously, this is not what I would have purchased. (Thanks, honey!)

Does this present a problem? Should I just go get one 6-8 pound pork shoulder like most people do on this forum? I only have one ET-73 so I have no idea how I'm supposed to monitor the internal temperatures of all three of these small 1-2 pound picnic porks.

Suggestions? I'm a total newbie, so I appreciate any insight.
post #2 of 12
Cook them on up, just probe one and check the others near the end of the one getting done.
post #3 of 12
Exactly, let em rip!
post #4 of 12
Hi guys I was just reading this post & i have the same problem. The question I have is becuase thier so small will it only take a couple hours? Im assuming I should probably just go by temp no matter how short? What about resting these little things?
post #5 of 12
Rest them as long as you would like, just keep the thermo in the meat while in the cooler to moniter the temp.
post #6 of 12
Always go by temp. You won't go wrong.
post #7 of 12
Also, I posted this some time ago about using multiple probes with only one ET-73. This is the perfect time to consider using it.

post #8 of 12
Exactly we smoke by temp not by time. So light them up and good smokin.
post #9 of 12
I bought 4 of the regular meat thermometers at about $4.00 each from wally world. You don't need to have all your thermometers be remotes.

I use my one remote as a guide for the others so I don't have to keep opening the door of the smoker. When the remote gets close to the right temp I open the door to spritz ( usually only once during a smoke ) I then check each thermometer quickly comparing it to what the remote says. Then slam the door shut so I don't lose too much temp. They almost always are very close.

I also have a low tech oven thermometer that is placed directly under the top vent opening positioned so that I can read the temperature of the top rack at a glance.
post #10 of 12

Mr. Enfuego...............;}-

Keep the picnics and go get a Butt. The picnics will be great for Beans, Soups,etc. and smoke the But at 1.5hrs. per pound. probe the Butt and don't worry about the Picnics. Leave the lid shut and check in about an hour before estimated time.Should be good to go,,,Oh, heat should hang around 220*F.
Good smokes and good eatsbiggrin.gif

Stan aka Pld School BBQ PDT_Armataz_01_34.gif
post #11 of 12
I just got a second meat probe for my ET and plan on a second grate probe once I finish my second rack for Emerald. I love the idea of multiple probes!
post #12 of 12
Those would be perfect for Sausage!!
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