Is there a difference between picnic and the butt

[fisher6688]

SQQIB thanks so much for those pictures. really informative!

 

[bruno994]

There is a difference in the 2, but as far as cooking, cook it the same way.  The differences in the meat is the picnic portion is leaner and has a better flavor in my opinion.  Another difference is in yield, if you cooked a 10# picnic right next to a 10# butt, your butt yield would be higher due to the extra bone in the picnic, there is also usually more fat / skin left on the picnic because of it being the shank portion.  Other than that, cook them the same and enjoy! 

 

[fisher6688]

so the point of wrapping it in foil is to redistribute the juices? so i can leave the picnic on for more than 170 IMT and still wrap it up later

 

[sqwib]

The foiling stage during the cook helps it get through the evaporative process (stall) quicker.

YES, The foiling, toweling, cooler rest time are for the meat fibers to relax and redistribute the juices

For pulled pork I would go to internal temp 200° - 205°, usually 200° and a rest is plenty, carry over heat will bring it up even more.

 

[fisher6688]

When is the stall usually around

 

[sqwib]

If you can, place a drip pan underneath and keep some water in it and catch those dripping. Dont let the drippings burn up.

If you foil at 165 or 170, make sure to double foil if you plan on saving the juices from the foiling stage, most will redistribute but some will not, this has a ton of flavor.

Then you can fridge and defat the drippings right before pulling and reincorporate these juices back in.

To take it a step further you can tweak your finishing sauce to your liking.

If there's any extra drippings, I will usually add this to a barbecue sauce for folks that like saucing their pork.

 

[sqwib]

When is the stall usually around

It varies but I will sometimes foil at 160°, there's some that don't foil and there's some that do.

You could just wing it and when you notice the temp holding steady or dropping, you hit the stall, you can then foil at this point if you choose to do so.

The standard reply you will get for non foiling is that it creates a better bark, I don't subscribe to this belief, my bark is always just how I like it when I foil.

Your best bet is to try it both ways and form your own opinion.

Other considerations are cooking temps some like it at 225° some like it at 275°+, I am of the latter, also the amount of sugar in your rub is a big consideration.

I try to stay way from rubs that are mostly sugar, because I like to run hotter.

Some folks mop to promote a better bark, this is usually apple juice/Pineapple juice, vinegar and maybe a whiskey or rum of some sort.

I start out with Worcestershire/Soy/Jack Daniels mix, sometimes I'll toss a can of coke into the mix. A rub isn't even needed with this mop.

I could go on forever about this as there are a million different methods and options.

 

[fisher6688]

I'm at 170 now. And it's been 3 hours 45 mins. Is this early?

 

[fisher6688]

Well I put the more expensive thermo in there and it reads 150

 

[bruno994]

Might have been touching a bone earlier or in a pocket of fat.

 

[hillbillyrkstr]

You need to make sure your thermo is accurate and that it's placed as close to the middle of the meat as possible. You should have boil tested your thermometer.

 

[fisher6688]

I will be boil testing my maverick when it gets in. Do you suggest heat shrinking the probes? Near the connections

 

[hillbillyrkstr]

How do you know the thermo your using right now is accurate??? Boil test it right now to be sure. Better to check than to assume and end up with under or over done pork...

I haven't hear shrinked my probes but I'm sure it can't hurt

 

[fisher6688]

How do you know the thermo your using right now is accurate??? Boil test it right now to be sure. Better to check than to assume and end up with under or over done pork...

I haven't hear shrinked my probes but I'm sure it can't hurt

boiling test right now to check them. 

 

[hillbillyrkstr]

Better safe than sorry bro.

Picnic looks good so far!

 

[fisher6688]

cheapo was at 210 and the other was 212. i think i was in a fat pocket or touching the bone as someone said earlier

 

[fisher6688]

and thanks hill, im glad i did that test real quick. i was not going to do it haha. 

 

[hillbillyrkstr]

2 degrees off isn't bad for a cheapo. At least now you know where your at! Good luck

 

[pops6927]

Just a quick graphic to demonstrate an arm shoulder  vs. a shoulder (butt is now a no-no):

Blade-and-Picnic-pork-cuts-.jpg

• pops6927
• May 29, 2014

 

[floyd]

I have always used a pork butt for my pulled pork, but I am smoking a picnic shoulder, right now, because I like the NC BBQ with a little skin in it. ( I am leaving the skin on!) My question is do we do anything different. I am smoking at 230 to 250 and plan to cook till it reaches 195 IT. Is there anything else I should do. My picnic is 9 lbs and I am figuring about 13 hours. Does the bone in the picnic speed up the cooking?