smoking a picnic

[AllenRR]

I don't mean going to the park and messing up a picnic by blowing smoke on them. LOL Actually, I have a full pork picnic. It has been marinating in a bag since yesterday, slathered with adobo. I'm thinking of using pecan, hickory, and some maple to smoke it. Any ideas? There is a pretty good amount of meat exposed. I thought that leaving the skin on would be OK and I would smoke skin side down. I hate to take any fat opportunities off due to the fact that I'm going for pulled pork.

 

[thirdeye]

The shoulder picnic is under rated. I still prefer a butt, but the picnic is so close (literately) that I cook them pretty much the same. One thing to consider is cooking it pullable tender, or sliceable tender. It will be sliceable around 195° and frankly if you get it tender, sliced pork is quite good.

My best tip is.... if you inject, get a lot of liquid around the bones. Those muscles will be a little darker and have great flavor.

 

[AllenRR]

The shoulder picnic is under rated. I still prefer a butt, but the picnic is so close (literately) that I cook them pretty much the same. One thing to consider is cooking it pullable tender, or sliceable tender. It will be sliceable around 195° and frankly if you get it tender, sliced pork is quite good.

My best tip is.... if you inject, get a lot of liquid around the bones. Those muscles will be a little darker and have great flavor.

I've cut up a lot of pork. My parents insisted on processing their own meat. We raised hogs. We usually did a few every year, and shared them with the neighbors. I know picnic has a little different texture, but nice fat.
I'm going to shoot for cooking at 225. It's the weekend, I have lots of time. I'm going for pulling tender. It's a big one...11 lbs. It might take awhile, but my son asked me to smoke something for them. He requested pulled pork. I usually do shoulder, but picnic was on sale at 98 cents a lb. I thought why not.. Thanks for the reply.

 

[AllenRR]

I'm thinking wrapping at about 170 would be about right.

 

[thirdeye]

Does it have a lot of skin, or just on the outside face? That will give a lot of protection from the heat.

 

[AllenRR]

Actually, I was surprised that this one was pretty well trimmed. Skin is on one side. Not really a "collar" to speak of. I put that side down. It there had been a collar, I would cover it with a wet towel or lubed it good. Not on this one.

 

[AllenRR]

I'll probably spritz on the hour. Like I said, I have lots of time. Our game BSU vs BYU starts late. Firebox looks good. I already put the picnic on. Important note... I have a water smoker. It's a masterbuilt WSM clone I modified. If you read my profile, I buy the cheapest gear and make it work. The firebox is made from an old propane tank that I plasma cutted to fit. I calibrated the vents to 225 degrees. It works very well. The smoke smell is down right intoxicating. Pecan, hickory, and sugar maple... it smells so nice.

 

[AllenRR]

I can weld big time. I could probably make what I want, but I just buy the cheap stuff, and see what it will do. I test devices for a living, so I test things at home as well I guess. It's just how I am.

 

[AllenRR]

Looking good already with the pecan smoke. Spritzing with apple cider. I think Jr will like it.

 

[AllenRR]

Alternating the smoke with pecan, hickory, and maple for the first 4 hours.

 

[AllenRR]

Wrapping at 170 and cooking till 198. Then into the crock pot for awhile while I get some sleep.

 

[forktender]

Personally I'd skin it so there is more room for bark to build up.
Best wishes...lol
The last picnic I did before I sold my offset smoker took 21 hours it turned out awesome but it pretty much cured me off my offset smoking addiction/ it broke me. (truth)

 

[Chasdev]

Me too, 225 takes forever, and that much time awake is in my past (way back in my past).
I switched to hot and fast and can cook a very large brisket in 6 hours more or less and the results are better than cooking 20 hours at 225.

 

[AllenRR]

I actually did get it done. At 325.. good call.