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  1. trundle888

    Pulled pork picnic roast

    So getting ready to trim the skin off. Once ots all removed does the picnic have a top and underside? The way it is vacuum packed now I'd say the skin side us the top and the underside has little fat. Should I keep it up the same way when I put it on the smoker, does it matter? Thanks
  2. trundle888

    Pulled pork picnic roast

    Ok, so I normally smoke stuff at 225. The difference of smoking this picnic at 225 to 250 could be up to 4 hours!? So if I'm aiming around the 10 hour mark I should stay as close as I can to 250?
  3. trundle888

    Pulled pork picnic roast

    Very true. This forum has a lot of truly wise members! Lol
  4. trundle888

    Pulled pork picnic roast

    Wow, you really think put it on at 5, it shouldn't take more than 10,11 hours to cook an 8lb picnic should it? My 8 month old kid means snoozing is not an option!! Lol
  5. trundle888

    Pulled pork picnic roast

    I'm hoping to serve it around 6pm. So I'm thinking if I put it on at 7am I have 11 hours to get it done. If it's done sooner we can eat earlier and still can rest wrapped in towels for an hour or two and if it takes longer a quick 30 minute rest and we should be good to go. Should the bone...
  6. trundle888

    Pulled pork picnic roast

    My new, well new ish Masterbuilt propane wide body smoker. I made a batch of Chris Lilly's championship pork shoulder rub tonight, looks good. So there's no real temp for wrapping it, just when I like the colour/bark? Is there a difference in actually foil wrapping it and putting it in...
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  11. trundle888

    Pulled pork picnic roast

    Thanks or the bump noboundaries, appreciated. Thanks Lance, some good info. Trundle
  12. Pulled pork picnic roast

    Pulled pork picnic roast

  13. trundle888

    Pulled pork picnic roast

    So I just picked this up planning to attemp pulled photo for the family this weekend. I've never cooked pulled pork or picnic before. So My plan right now is to remove all skin. Should I remove all or leave skin on the bottom to protect from heat? Rub and inject with Chris Lilly's pork...
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  16. trundle888

    Impromptu spatchcock smoking.

    Great, thank you very much!
  17. trundle888

    Impromptu spatchcock smoking.

    Yes, knowing where/how to probe is clearly very important! Does anyone have a chart/diagram/website link telling you the most accurate location to probe different meats? Next weekend I'm planning on doing pulled pork, with either a butt or picnic depends what I can get. I'd like to know where...
  18. trundle888

    Impromptu spatchcock smoking.

    Is that something others have ran into, thinner parts of meat taking longer to cook than thicker parts? Does everyone else know you measure the IT of a spatchcock chicken in the very centre, not thick breast?
  19. Impromptu spatchcock smoking.

    Impromptu spatchcock smoking.

  20. trundle888

    Impromptu spatchcock smoking.

    My wife came back with Costco this after noon with this, as soon as I saw it I said, that's going on the smoker!! Smoked it over cherry wood at 275°. I had my probe in the thickest part of the breast and it said it was at IT 165° after just over an hour. This was a lot quicker than I expected...
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