Pork Picnic

[Unique Name]

Throwing down an 8 Lb pork picnic tomorrow.
First foray into pulled pork.
Any warnings, concerns, tips, advice, etc for a noob?

Also, what can I ESTIMATE my time being at 250ish?

Thanks for any and all replies.

 

[Jonok]

Skin on or off?
Won’t get as much smoke penetration with the skin on, but it makes it so that the fat stays where it’s supposed to.
Lots of nice connective tissue to melt and make things silky, but a lot less meat than is on the butt.

At a steady 250, it will probably take 8 or 10 hrs to get above 200.

 

[Unique Name]

Skin on or off?
Won’t get as much smoke penetration with the skin on, but it makes it so that the fat stays where it’s supposed to.
Lots of nice connective tissue to melt and make things silky, but a lot less meat than is on the butt.

At a steady 250, it will probably take 8 or 10 hrs to get above 200.

Skin off.
Thanks for the reply!

 

[Jonok]

Rub it tonight and leave it uncovered in the fridge to dry out. Get your smoker smoking and up to temp, and put it in cold.
With the humerus in the middle of the picnic, you’ve got to be a little careful where you check the temp so as to avoid false readings.

 

[Unique Name]

Rub it tonight and leave it uncovered in the fridge to dry out. Get your smoker smoking and up to temp, and put it in cold.
With the humerus in the middle of the picnic, you’ve got to be a little careful where you check the temp so as to avoid false readings.

Right on.
Thanks for the tips!

 

[fivetricks]

I would take the estimated time and start it cooking 3 hours before that. Some roasts take way beyond expected time to cook for no obvious reason.

Remember , you can always wrap and towel and throw into a cooler a butt that's done early and get a great product, but you can never pull one that's not yet done and get a great product.

 

[Unique Name]

I would take the estimated time and start it cooking 3 hours before that. Some roasts take way beyond expected time to cook for no obvious reason.

Remember , you can always wrap and towel and throw into a cooler a butt that's done early and get a great product, but you can never pull one that's not yet done and get a great product.

Gonna plop her down around 5 am.
Hoping to be done by 6pm.
"Time" will tell...
Har Har Har!!!
Thanks for the reply!

 

[pc farmer]

All good advise. I will be watching for the cook thread.

 

[Preacher Man]

Give it some finishing sauce a la SoFlaQuer. You won't be disappointed.

https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

 

[Preacher Man]

Are you making pulled pork sammiches? If so, you got a good slaw recipe?

 

[Unique Name]

Are you making pulled pork sammiches? If so, you got a good slaw recipe?

I'll probably make a few Sammie's, but I INTEND to make pulled pork enchiladas. Well have to wait and see if that happens...

 

[Preacher Man]

Oh man, I love me some PP enchiladas. Here's some I made a little while back: https://www.smokingmeatforums.com/threads/pulled-pork-enchiladas.284149/

 

[Unique Name]

Oh man, I love me some PP enchiladas. Here's some I made a little while back: https://www.smokingmeatforums.com/threads/pulled-pork-enchiladas.284149/

Very nice!