Fresh Picnic smoking

[marctrees]

I am unable to edit the title, I decided I do NOT want Pulled is the thing.

New to smoking,done number of other things successfully, but never done a big hunk o pork yet, cause not a pork lover.

Love Beef much more.

Really very fussy, generally do NOT like Pork, only exception specifically Baby Backs NOT FOB, or Fatty bone in Loin chops, equivalent of beef rib steak, marinated Chinese and HOT grilled rare - medium.

Sorry, wish I did , price is right.

But, on a tight budget, and  @ 88 cent/ lb, bought a fresh picnic.

We do prefer commercially cured and smoked Picnic,when we occasionaly buy a big "Ham", usually for chilled slicing,  over any technical termed "Ham".

Like cold for sandwiches.

Do not care for the "Fillet" like leannnes of many ham centers, but we  like the "junk" most folks don't.

So I have a 9 lb "Fresh" Picnic gonna smoke in a few days.

Planning on skinning for Chicharrones, then mustard and rub.

Was going to do to 200 -205 for pulled like "everybody", but not really a fan of PP.

P Beef is great, not so much PPork.

Just can't myself to look forward in anticipation, not happening.

Thinking I would rather cook to  ?145-155? then after hot initial dinner,  chill and slice thin for sammys, like an unspiced Porketta.

Do not want to take time to soak in Pop's or any brine, maybe next time.

Not expecting "Ham" flavor, just NOT that fall off bone well done PP taste.

Comments PLEASE.  

Thank you all,    Marc

 

[geezer]

Its done and tender at 205. Why would you over cook it and dry it out? If you don't like pulled pork, why did you buy a picnic????? 

 

[marctrees]

Geezer - WHY, WHY  do I HAVE to cook it to Pull temps???????

You are saying that is the ONLY option when cooking a "Picnic" ????

I fully realize that route is the usual one.

But,   

Where is the mandated Logic to absolutely mandatory cook it to Pull temp????

Does not sound appetizing to me , read above.

That's my query.

I want to "Under", compared to typical,  -------   NOT  "Over" cook it ,------ that's what I'm askin.     

Give me thoughts,  I don't care how abrasive.

I'm a Big Boy.

Marc

 

[geezer]

 
Geezer - WHY do I have to cook it to Pull temps???????

Does not sound appetizing to me.

That's my query.

I want to "Under", compared to typical,  -------   NOT  "Over" cook it ,------ that's what I'm askin.     

Marc

Ah, I read that as 245, not 145. 

At that temp range it'll be tough as shoe leather. 

 

[chef jimmyj]

No reason you can't cook to 145+. My Dad always made sliced pork from Picnics or Butts. Sliced thin you should be fine...JJ

 

[marctrees]

Thank you JJ, as always, you Da Man.

Geezer - I figured 200-205 for pulled, 145-150 or so for what I'm thinking. 

Marc

 

[chef jimmyj]

I didn't have Pulled Pork until I was older. The way we had Pork Roast was a Picnic sitting on cut up potatoes and roasted. The 'taters got brown and crisp and the pork, although well done, was sliced and juicy. Catch the drippings for some Jus or Gravy...JJ

 

[marctrees]

JJ - Yes I wil, we have the cup w long spout from the bottom to separate the grease.

JJ - Check out my yesterday post in "Food safety" about Chinese, what do you think please ?

Marc