Picnic Pulled Pork w/ Q-view

[joeflyde]

Feel like pulled pork for the weekend. Put rub on shoulder picnic (salt, pepper, garlic, Lawry's and brown sugar). Also de-skinned for cracklings or fried pork skins (to be decided later).

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• joeflyde
• Mar 14, 2014

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• joeflyde
• Mar 14, 2014

Will be going to smoker in several hours.

 

[gary s]

You got that thing on yet?

Here is what mine looks like after 8 hours

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• gary s
• Mar 14, 2014

 

[joeflyde]

Picnic still refrigerated with rub.  Will go on smoker in am . Skin on stove with a light boil. Plan to dry them out tonight and fry those babies up during tomorrow smoke.

 

[bigwheel]

Sounds good. Having had the honor to try and skin a few raw picnics...found it sorta labor intensive..so I follow the good advice somebody gave me one time..which is cut a circular shallow cuff through the rind about 2" above the hock then cut through the rind up the inseam running from the cuff to the top. Do the mustard slather and rub..put in the heat and smoke and cook it about three hours at normal pit temps. At that stage the skin will come off using a pair of tongs like kicking off an old house shoe. Rub the big wet spot where the skin was removed and coninue cooking. Lay the skin fat side down and cook it along with the meat. Makes might fine smoked crunchy cracklings. Might try that next time you want to get adventurous.

 

[joeflyde]

Here is the skin, going into a 200° oven for several hours to dry.

I have read posts where they go to the smoker from here or to the deep fryer. Thinking about splitting it in half and testing both methods. Whadda u think?

 

[joeflyde]

No, here is the skin after it was boiled to render some of the fat.  Next into 200 degree oven to dry.  Seen several posts where the next step is to the smoker or deep fryer.  May just split in half and test both.

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• joeflyde
• Mar 14, 2014

Hopefully I will have some tasty treats during tomorrow's smoke.

 

[Rafter H BBQ]

No, here is the skin after it was boiled to render some of the fat.  Next into 200 degree oven to dry.  Seen several posts where the next step is to the smoker or deep fryer.  May just split in half and test both.

2014-03-14 20.01.39.jpg

• joeflyde
• Mar 14, 2014

Hopefully I will have some tasty treats during tomorrow's smoke.

Let us know how this turns out as very curious to know.... Thanks !

 

[joeflyde]

Cut into slices and into 200 degree oven.

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• joeflyde
• Mar 14, 2014

 

[joeflyde]

Boy, getting a late start today.  Skins removed from oven at 6:30am, quite a bit of shrinkage. They have about a 1/4" fat layer remaining,  Hope they are ready for the deep fryer now.

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• joeflyde
• Mar 15, 2014

Picnic is now on smoker.....

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• joeflyde
• Mar 15, 2014

That's r2d2's cousin.  My 20 yr old baby, Need a new one, but hard to get rid of the familiarity.  The legs of the Char-Broil is in the background. One day i'm gonna smoke something on it.

 

[joeflyde]

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• joeflyde
• Mar 15, 2014

Added water to the water pan. Here's what she looks like so far.

 

[bigwheel]

Looks yummy. I bet a buck it would have also been real good finished slimey side down in the smoke till it got nice and crunchy. I had a crazy Rotty who would kill a person to get it..lol.

 

[joeflyde]

Getting close now, internal temperature 185 degrees.  Foiled.

 

[joeflyde]

Off the smoker. Foiled. Ready to be pulled after resting.

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• joeflyde
• Mar 15, 2014

Ready for some good eats!  Gotta handle those pork skins now.