need help on picnic smoke

Discussion in 'Pork' started by jodyfj40, May 22, 2014.

  1. jodyfj40

    jodyfj40 Fire Starter

    Guys I am cooking 4 picnics that average 6-7pounds and u would like to serve them around 6:00 Sunday night. Just wondering from the more experienced guys when should I put them on the smoker to allow for enough time to cook and rest. Also should I cook at 225 250 or 275? Thanks for all your help.
    Jody
     
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am not very experienced but I have made a few picnics and butts with a time limit and my most predictable temp has been 300 or there abouts. Might sound high but it comes out so juicy and tender an the bark is crunchy, which I like. It's about an hour a pound. And maybe allow two hours more total and then foil, towel, and cooler it. Will stay warm for a long time like that. Another option it you want to stick with low and slow is to cut the picnics in half ( not always easy to do perfectly) but it helps you cut down on the total time and gives you more bark which everyone loves. Hope this helps
     
  3. jodyfj40

    jodyfj40 Fire Starter

    Thanks worktogthr I have been trying to work my way up in temps. Do you spritz for moisture since you don't foil? Thanks again
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I don't spritz or use a water pan. Hot, fast, and dry and it comes out really juicy.
     
    Last edited: May 22, 2014
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I too was scared to take the high heat plunge. It's usually a time thing for me. I have a young daughter and a wife who would kill me if I spent 20 hours messing around with a piece of meat haha so the hot and fast is a convenience that produces an end product that is just as good in my opinion as low and slow.
     
  6. jodyfj40

    jodyfj40 Fire Starter

    Sounds good I just might give it a try with this cook. Thanks again for the help
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    No problem! Be sure to post some pics!
     
  8. jodyfj40

    jodyfj40 Fire Starter

    Getting things started jeffs rub and eastern nc sauce read to go. Not sure why i can't get my pics to post. Just say memory to low to complete action.
     
  9. timberjet

    timberjet Master of the Pit

    taptalk is pretty neat if you have enough memory to get that app it works well with this website.
     
  10. jodyfj40

    jodyfj40 Fire Starter

    Let's see if this works
    Thanks timberjet

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  11. hot and fast or low n slow////// try to reach internal temp to 140 ! i think 165 will be too dry!
     
  12. jodyfj40

    jodyfj40 Fire Starter

    It showed it worked but I don't see any pics. [​IMG][​IMG]

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  13. jodyfj40

    jodyfj40 Fire Starter

    Yea I got it thanks guys

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  14. jodyfj40

    jodyfj40 Fire Starter

    Olive oil and jeffs rub. Now wrapped and in the fridge until 6:00am. [​IMG]

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  15. jodyfj40

    jodyfj40 Fire Starter

    This is my weapon of choice. I'm going to run at 275 and see how it goes. Going on at 7:00am hoping to eat at 6:00pm. [​IMG]

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  16. jodyfj40

    jodyfj40 Fire Starter

    Cooking at 275 today so I'm going to use my amps for a little extra smoke. [​IMG]

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  17. timberjet

    timberjet Master of the Pit

    Very nice. Pics look great!
     
  18. jodyfj40

    jodyfj40 Fire Starter

    Thanks guys they are at 198 and should be ready to be foiled and in the cooler for resting very soon. [​IMG]

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  19. jodyfj40

    jodyfj40 Fire Starter

    Here's the end result and the neighbors seemed to enjoy it. I had to foil two of the picnics because they were not progressing as fast as the other smaller ones. Worked out great and was able to pull all 4 at the same time. [​IMG][​IMG][​IMG]

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