My longest smoke to date in the Char Griller Pellet Smoker. Winco, a fav market here in the PNW, cuts picnics in half which is great for just 'me & she'. Plucked out a nice, meaty 5 pounder at $1.98 a pound, gave it the overnight paste rub with some EVOO, loaded the hopper and fired off on a beautiful, perfect Fall day here. Set it at 250 and P5 smoke level and monitored until all was going smoothly, then commenced other chores. I didn't even insert the Maverick probe until well past the 5 hour mark. It registered about 165 IT so just let it ride. I peeked & probed about 9 hours in with the Thermopen and it was about 190 IT. We eat at 6 PM so pulled it off at 530 for a foiled rest while the beans warmed up. The probe met no resistance....wa la, I thought! Now, IF I had adhered to my original plan of getting it on earlier I could have pulled it, but even the best laid plans do go awry so wound up slicing it. But the knife slid through that meat like it was warm butter and no knife needed once plated. The debate will continue to rage...butts or picnics preferred? I normally do butts as they pull easier, or so it seems to me. I left the skin on and will attempt cracklings in a deep fryer for another thread. One last thing, I had skinned all the meat off the bone from a previous double smoked ham to be used for the bean pot. On a whim I choose to toss that bone next to the picnic for a few hours to get some color & smoke. Should make for some interesting beans, no? but that's yet to be seen......Willie
EVOO and my rub containing some brown sugar
decided to leave the rind on
game on at 8 AM
I do enjoy seeing the smoke.....later on I could smell the pork everywhere
off and pre-rest
the rind view...was happy with that result
cut like butter, nice smoke ring
look at that rind......slipped off sooooo easy
bone from previous double smoked ham got a dose of the Lil Devil pellets for beans
EVOO and my rub containing some brown sugar
decided to leave the rind on
game on at 8 AM
I do enjoy seeing the smoke.....later on I could smell the pork everywhere
off and pre-rest
the rind view...was happy with that result
cut like butter, nice smoke ring
look at that rind......slipped off sooooo easy
bone from previous double smoked ham got a dose of the Lil Devil pellets for beans