2x 1.8lb Picnic Porks stalled at 190

Discussion in 'Pork' started by meridianman, Nov 10, 2013.

  1. I've got two 1.8lb Picnic Porks they've been in at about 225 - 235 for 5 hours and I'm stalled at 190 IT. Is that safe to pull, rest and eat or should I just keep hanging on? I read on another thread to pull at 205 - 210. Any thoughts? I'm hungry :)
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If your going to pull it wait till 205.  If slicing pull it out.
     
  3. THanks for the help. At this point I don't really care, I'm hungry :) I've got two, maybe I'll pull one and keep the other going...
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like a plan.  Have both types.
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    nothing wrong with chopped pork
     
  6. Sliced or pulled. All makes for a delicious meal.
     
  7. I sliced one and pulled the other, the pulled was overly dry, the sliced not so dry but still not great. Maybe I should have let it rest longer, or maybe its just not as good as tenderloin or ribs. Any thoughts? It was my first time on this cut.
     
  8. What was the final temp of the pulled? Rest for at least an hour. Let all the juices redistribute.
     
  9. Tenderloin can get dry very quickly. Because of the lack of fat. Picnics and butts don't need much watching.
     
  10. 205 on the pulled 190 on the sliced. Next time will rest longer
     
  11. venture

    venture Smoking Guru OTBS Member

    I have never had a stall at 190.  Usually in the 155 to 165 range?

    You said picnic which is the lower part of the pork shoulder.

    I will ignore the references to loin or tenderloin which are totally different animals.

    The picnic will cook a little differently than the butt.  Still don't understand why the stall didn't come at a lower temp.

    For pulling, I really like the butt.

    Guess you will have to experiment.  That is half the fun anyway.

    Good luck and good smoking.
     
  12. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'm confused. What exactly was it that you were cooking? A "pork picnic" is the lower half of the leg, or the entire leg, and is usually a lot larger than 1.8 pounds. A stall at a higher temp usually means there is either a problem with your thermo or the probe is in a fat pocket or resting on a bone. In the future, probe in several places to get an average temperature. It sounds like you just overcooked the dry one.
     
  13. Not sure. It said Picnic Pork on the package. It was two pieces each about 1.8lbs. No bone
     
  14. venture

    venture Smoking Guru OTBS Member

    Boneless?  I'm wondering if that could have been a cushion?

    Maybe Pops will weigh in?

    Good luck and good smoking.
     
  15. My first thought was thermometer calibration. Second is 1.8 lbs is not much mass for a super slow roast. I would have smoked, wrapped in foil and finished something that size.
     

  16. Look up "what is cushion meat?" There's a thread on here and pops breaks it down. And there's pictures. Lol.
     
  17. venture

    venture Smoking Guru OTBS Member

    Last edited: Nov 12, 2013

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