My First Shoulder Picnic Cook!

thunter

thunter

is Blowin Smoke!
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I smoked a 12lb. picnic and a bunch of wings (hot garlic buffalo wings). The picnic got done in 19 hours but that was because I cooked it at 225* the whole time. Not a problem - I had plenty of beer! :lol: I used Royal Oak in the WSM and it turned out great! Here is a pic of the pulled pork and a link to the full pic album.



All Pictures

Tony
 
Making me hungry this morning, Tony. Great looking food. Pulled pork looks nice and moist too.
 
I had stopped using a mustard slather on pork to see how it works. I had not used a mustard slather for about 5 or 6 pork cooks. I have to say, that the bark is much more intense using slather and I remember it being so before I stopped. I think I will keep slathering.

Have any of you guys noticed a difference in the quality of the bark between slathering and not slathering?

Tony
 
Great shots Tony! I love cooking picnics. Did you revove the skin? The last two I cooked I cut slashes in the skin and they came out great.

Brian
 
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