My first pinic just went into the smoker !

Discussion in 'Pork' started by forktender, Aug 10, 2009.

  1. forktender

    forktender Meat Mopper

    I'm a night owl so I made sure I packed the ice box full of LongHammer IPA.
    It's perrty hot here today about 104 in the shade, I'll have to keep a close eye on the smoke temp. as night falls.

    This time I decided to brine for 24 hr. in a salt brown sugar brine.
    rinsed well then soaked over night in a gallon of H20 and 3 cups brown sugar .
    My wood of choice this time around is a mix of hickory & apple wood.
    I will post up Qview's as things progress.
    It's going to be a long night, can't wait !

    Thanks for all of your help.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Keep us posted and enjoy the IPAs...
  3. forktender

    forktender Meat Mopper

    Will do !
    From what I have been told about picnic's i'm in for a LONG night.LOL!!!
    By morning I will post up all of my Qview's.I'm shooting for int. temp of 205-210 so it can be pulled for our family camping trip......yummm!!!!!!!
    Smoke temp. is holding strong at 230 degrees.[​IMG]

    Good eat's and good beers too all of you.
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Where's those pictures?

    I'd fill a cooler with ice too. You could put your feet in it while you wait. 104? Dang, that's miserably hot.
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yeah, Dan, picnics can drive you insane if you let 'em...I only did one early this spring...I think it was 17 hours start to finish, but I had temp control issues after the stall started. I had a burner valve get twichy with me, so I ran at lower temps (seems like 185-205*) to keep it from spiking so bad. If I remember, it was punching that poor piggy leg at 255-280*, or some aweful thing like that.

    I probably would have had it on the table 90 minutes or so earlier if the temps would have run OK. I think it was about 9-1/2 lbs before I skinned it and knocked a little of the heaviest cap off of it.

    Anyway, I think it's because there's a high bone density, and it runs full length that slows 'em down so much.

    Good luck! I'll catch up with you later, probably Tuesday night before I'll get to peek at your pics.

    Have a great smoke!

  6. forktender

    forktender Meat Mopper

    Here's the pictures to start off............LOL !!!
    I decided to only smoke one of the two picnics tonight ,after 6 people bailed out of our camping trip.

    I guess that's a good thing , that means I have another one in the freezer to do without the brine . That way I will know if it was a wasted step or not.
    More pictures to come.

    P.S. I'm looking for a good slaw , can someone point me in the right direction please.
  7. forktender

    forktender Meat Mopper

    Will do ............. tic,tock, tic, tock !!
    Three hours in the smoke..........look'in good so far !

    I only drink when I smoke............LMFAO !!!!!![​IMG]
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Three hours in the smoke..........look'in good so far !

    YES IT IS!!!!!!!!!!! Hmm...24 hrs salt & brown sugar brined...then overnight in brown sugar brine...then, rubbed with copious amounts of......................brown sugar. All that brown sugar is just starting to melt and turn sticky, and gooey, and..................aaaaaaaaaah, maaaaaaaaaan! I gotta shut up and go to bed, after I find a snack! LOL!!!!

    Lookin' mighty fine so far, Dan!

    Oh, I just saw your edit, I guess, looking for the slaw. Check out the side items if you haven't yet. If nothing catches your eye right away, do a search in the same forum (sides) for cole slaw, and you should get a bunch of hits. I can't recommend any myself, as I haven't tried doing my own, or anyone's posted wife handles that type of stuff. [​IMG]

    Catch you on the flip-side...good luck & good smokes!!!!!

  9. forktender

    forktender Meat Mopper

    Thanks Eric, will do !
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Here is the slaw recipe I use all the time.
    No mayo and no ketchup. Slightly sweet and white vinegar based.

    One bag coleslaw mix or a medium head of cabbage and some shredded cabbage (I usually just buy the mix).
    Half an onion diced, red or white
    1-2 stalks celery chopped up (optional)
    1/2Cup white sugar
    1/2Cup white vinegar
    1/4Cup vegetable oil
    1tsp salt
    1 1/2tsp dry mustard
    black pepper to taste

    Mix coleslaw mix or cabbage with carrots and onions.
    Pour sugar over top and toss, set aside in the fridge (or prep this right before you pour liquid on)
    In a small saucepan mix the remaining ingredients and bring to a boil.
    Allow liquid mixture to cool completely. Once cooled pour over coleslaw mixture and toss.
    Let sit for at least 24 hours or up to a week tossing at least once a day.
    Drain excess liquid right before serving and enjoy.
  11. meat magician

    meat magician Smoke Blower

    Looks good so far! I'm going to get some sleep for ya and check your progress in the mornin' hope to see some good pulled pork when I get up [​IMG]
  12. forktender

    forktender Meat Mopper

    Damn near 9hr's and it just hit 160* This one is going to take some smoker time. tic,tock,tick,tock..........LOL
    Hey who says 44years old is to old to be pulling a all nighter in the back yard ,drink'in beer....................[​IMG]
  13. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good! Keep us posted.
  14. forktender

    forktender Meat Mopper

    11 hrs and 165* and getting very sleepy .......LOL.......TIC,TOCK [​IMG][​IMG]
    To tired for Qview but will make sure I get a picture when she comes out.
  15. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looking good.. Good luck with the smoke....Should be some good eating...
  16. dexter

    dexter Smoke Blower

    That is a good looking picnic !!!!!!!
  17. forktender

    forktender Meat Mopper

    Hr 16 and it just reached 178* and I'm sneaking in short naps now.
    Guess being 44yrs old is to old to stay up all night smoking and drinking[​IMG]
    Well I'm not smoking I just smell like I'm on fire,so my wife keeps reminding me........LMAO!!!
    Oh man it's going to be a long day.[​IMG]
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Sure but you will do it again, it is the addiction... LOL
  19. forktender

    forktender Meat Mopper

    I sure will !
    18hrs = 195* looks really nice I will post up my Qview when it comes out of the smoker.
  20. shellbellc

    shellbellc Master of the Pit OTBS Member

    Anticipating the qview!!!

Share This Page