So last night I got the crazy hair to stay up all night and smoke a pork picnic for pulled pork. It was also the first time that I decided to try foiling a cut of meat. I have a 34cu/in Smoke Hollow propane smoker that has a water pan but I thought I would give it a try. The problem was that, I kept plateauing at around 160-170 IT and I wanted to be able to do a pulled pork instead of slices or chopped and I know that I needed to get at least 205 IT to be able to get a good pulled pork. Following are the few pictures I took to document my foray into foiling.....
The dry rubbed picnic. I used "Billbo's Famous Rub" that I got from another thread here on SMF. Nice even coat on all sides to ensure a nice bark when all was said and done.
An hour in. I was smoking at about 275-280 with hickory chips....(I know....I need to clean my smoker......)
A closer view of the pork picnic at the 1 hour mark.....
I put the picnic in at about 10:00 pm and let it go unfoiled for about 4 hours till 2:00 am. I was spritzing with apple juice every so often to help add some moisture and a little sweetness. At the 4 hour mark I foiled it up and turned the heat up a tick to about 285-290 to give it a little extra help.....
I pulled it out at around 430 am when I thought it had been in long enough. I was using an old school meat thermometer and it topped out at 190 so I figured I was good. You can see where I gave it a test pull to make sure it was going to be pullable and tender but not mushy from overcooking. It pulled fantastically and smoothly and although I forgot to take a picture of the final pull....(Sorry) I did coat it with Jimmy J's Bubba Q Sauce....( Another recipe that I gained from here at SMF) Turned out great and I know that from now on, I am going to be a foiling fool when it comes to smoking. I have decided that...
The dry rubbed picnic. I used "Billbo's Famous Rub" that I got from another thread here on SMF. Nice even coat on all sides to ensure a nice bark when all was said and done.
An hour in. I was smoking at about 275-280 with hickory chips....(I know....I need to clean my smoker......)
A closer view of the pork picnic at the 1 hour mark.....
I put the picnic in at about 10:00 pm and let it go unfoiled for about 4 hours till 2:00 am. I was spritzing with apple juice every so often to help add some moisture and a little sweetness. At the 4 hour mark I foiled it up and turned the heat up a tick to about 285-290 to give it a little extra help.....
I pulled it out at around 430 am when I thought it had been in long enough. I was using an old school meat thermometer and it topped out at 190 so I figured I was good. You can see where I gave it a test pull to make sure it was going to be pullable and tender but not mushy from overcooking. It pulled fantastically and smoothly and although I forgot to take a picture of the final pull....(Sorry) I did coat it with Jimmy J's Bubba Q Sauce....( Another recipe that I gained from here at SMF) Turned out great and I know that from now on, I am going to be a foiling fool when it comes to smoking. I have decided that...
