12 Pound Picnic advice?

[motochief]

Ok, so I have done a couple pulled pork smokes and feel I have it down pretty good. Last 7 pound Butt came out awesome. But this one will be the largest single piece of meat for me yet. Any tips or suggestions for a 12 pound Picnic  or do I treat it the same as the smaller ones? 

 

[seenred]

Hi MotoChief!

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

Gook luck!  Be sure to show and tell us how it turns out!

Red

 

[michief]

My advise is to provide an address and good directions to your house so we can do a personal inspection :)

 

[motochief]

I think you might have a pretty tough time getting where I am. 

 

[motochief]

Hi MotoChief!

Yeah, it's pretty much the same, only longer.  One thing that is a bit more challenging in larger cuts:  The same food safety rule of "40 to 140* in 4 hours or less" still applies.  Because of that, when I do really large cuts, I usually start off with a little hotter cook temps (say, 250-260*) than I normally would for a smaller pork butt/shoulder. 

The same estimated time rule applies (est. 1.5-2 hours per lb. of raw meat), so more patience is a must.  That big boy could take 24 hours to get done.

Gook luck!  Be sure to show and tell us how it turns out!

Red

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

 

[seenred]

Thanks! I plan to start it 24 hours before eating time. When you say 24, do you mean just the cook time or the whole thing including rest time?

I like to allow for what ChefJimmyJ calls CYA time, an extra hour or two in case the stall lasts longer than expected.  Its always just a guess, because every cut of pork seems to have a mind of its own.  The average estimates are for 1.5 hours per pound (which would mean 18 hours plus CYA time), to 2 hours per pound (which would mean 24 hours plus CYA time).  The good thing about butts/shoulders is that if they finish early, they will rest nicely wrapped in a towel or blanket in a cooler for several hours before pulling. 

Either way, its gonna be a long night and day!

Red

 

[motochief]

Yeah, I am making it for all my work mates. They do not get this kind of thing often so I am going to give them a taste of home so it is worth the time.

 

[motochief]

Here is the shoulder in question.

87b72860-8d6d-471d-b2fc-7c752d15adfe.jpg

• motochief
• May 18, 2013

09d13689-071b-4aa1-ab20-b0dd2755ddcb.jpg

• motochief
• May 18, 2013