or Connect
New Posts  All Forums:Forum Nav:

Picnic Time!

post #1 of 11
Thread Starter 
We were at the Scott AFB Commissary last week and I was sorting through the meager left-overs after a long weekend in the meat department when the Mrs. came over and told me it was time for us to have a picnic. I was pretty sure I knew what she wanted and asked if this would do.

And the price was just right!

We got our little piece of pig home and I unwrapped it to prep in the usual manner of scoring, mustard-ing and rubbing on the goodness.

Into the smoker it went at around 8 pm. TBS filling the air.

After about six hours (in between I did spritz with a sweet red MO table wine mixed with some honey) she's about 158º and ready to be foiled with more of the wine/honey mixture.

Somewhere around 4 am the next morning the thermometer hollered at me that we had achieved a thermal peak of 200º and it was time for both of us to rest.

Later in the day at around 1 pm I started the smoker back up and prepped some bell peppers I got free at the local veggie stand and some ABTs.

Innards are cream cheese, spinach that was sautéed in butter, Romano cheese and fresh cracked pepper.

All wrapped in maple flavored bacon.

Out of the foil.

A couple of hours later and we’re ready!

post #2 of 11
Man those look good, certainly earned points
post #3 of 11
Helluva smoke. That's a great price too.

post #4 of 11
That looks great. I have three picnic's in the freezer from a sale a while back that I need to smoke. I have done several butts but never a picnic so I am excited to see the difference between the two. If I am pulling the picnic would you suggest removing the skin or leave it on? I have been reading and people do it both ways. I might have to try one with skin and one without and see what I like better.
post #5 of 11


Great job. That skin looks so good.
post #6 of 11
Great job!! Looks awesome!!
post #7 of 11
I did my first two picnics this weekend. We skinned them because we like a lot of bark in our pulled pork. Man were these good I think better flavor than a butt but the butts were moister. I think one of each mixed would be perfect but don't get me wrong @ 65 cents a pound here in Houston you can't beat a picnic with a stick. And the picnics were easier to pull as well were not dry just not as moist as the butt because the butt has that layer of fat that goes through it.

And great pics sorry I Hijaked your thread thoses are good looking picnics.
post #8 of 11

Good work!

Great pictures and meat products. It looks tasty and delicious.
post #9 of 11
Thread Starter 
I think the skin on helped to keep thing a bit more moist but it did prevent any bark from forming on the more edible parts. I think next round I may take the skin off and just fry it up separately.
post #10 of 11
Great looking Q my friend. My kind of a picnic; why wait for 4th of July. It's all good my friend.
post #11 of 11
That was a nice picnic. You did a great job with it. Love those free peppers as well. points.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork