Overnight 1/2 picnic roast

[uncle eddie]

We have company coming tomorrow at 5. They want PP. I started it around 10 PM tonight and its done around 11:00 AM to 2:00 PM the next day. Long rest follows in a well insulated cooler. MES40 set at 225. AMNPS loaded with hickory. SPG seasoned last night and again tonight.

More to come...

 

[SmokinEdge]

Looks like a good start.

 

[BrianGSDTexoma]

Looking forward to see cooked.

 

[normanaj]

Looks like the pup's just chillin out!

 

[uncle eddie]

Only at an IT of 150F at nearly 12 hours...might need to wrap this one.
Could be a lower temp than normal stall too.
Bottom line is it is looking great!

 

[uncle eddie]

busted out of the stall at about 12 hours...up 5F at 13 hours

 

[uncle eddie]

wrapped...

 

[SmokingUPnorth]

How is it going? I have one I’m probably putting on tonight also to be ready for tomorrow’s Bucks and Saints game. have you tried jj’s finishing sauce?

 

[uncle eddie]

How is it going? I have one I’m probably putting on tonight also to be ready for tomorrow’s Bucks and Saints game. have you tried jj’s finishing sauce?

I have tried that finishing sauce. It was very good but you sure don't need very much. Be sure to add a little at a time.

I catch all the juices from the wrap and add it back into the PP. Look at Bearcarver PP step by step.

 

[SmokingUPnorth]

I’ve seen all of Bearcarver work. Love it all learned so much from him. Never used a bowl like you did. I’m gonna do that on this one. I feel like I lose a lot of juices. The finishing sauce like you said you don’t need much. I love the vinegar taste so I use it all the time with some extra cayenne. Keep us posted. Mine is going on in a few hours already have the snake method set up on the Webber. A little nervous. First over night cook on it. And it’s like 30* out. Luckily butts are forgiving

 

[uncle eddie]

Company just left. This picnic roast went 18 hours to get to 187F. Sloooooow. But super tender.

3 minutes later...

 

[uncle eddie]

I’ve seen all of Bearcarver work. Love it all learned so much from him. Never used a bowl like you did. I’m gonna do that on this one. I feel like I lose a lot of juices. The finishing sauce like you said you don’t need much. I love the vinegar taste so I use it all the time with some extra cayenne. Keep us posted. Mine is going on in a few hours already have the snake method set up on the Webber. A little nervous. First over night cook on it. And it’s like 30* out. Luckily butts are forgiving

I liked using the bowl...it did catch way more juices. Don't sweat the overnight cook. After you do your first one, you will love doing them.

 

[SmokingUPnorth]

Thanks unc she’s on the Webber with the snake method and it has been between 216-260 is so far for 2 hours. Yours looks great has me hungry

 

[gmc2003]

That's some great looking PP Eddie. Your guests must have loved it.

Point for sure
Chris

 

[MJB05615]

That PP looks great Eddie. Nice work. We love JJ's finishing sauce too. Thanks for sharing.