My first Butt/Picnic

jeffsee · 12-21-2010, 09:25 PM

Hey all.

I'm doing my first ever butt/picnic/overnight smoke for Christmas Eve dinner (one of the entrees).

Here are photos of the shoulder with picnic:

It does have an "8% solution."

Some questions:

I planned on using KosmoQ Pork Injection tomorrow night. With that 8% solution, should I still do that?
If we plan on eating at 6:00 Christmas Eve, when should I get the meat on Thursday? The roast weighs 12.33 pounds.
How often should I plan to wake up during the overnight cook to check temps? I do not have a maverick yet, so I'm relying on a turkey therm to middle of grate, the thermo on the side of the drum, and a turkey therm in the meat.

Thanks for your expertise folks. My parents are trusting me with a lot.

Johnny_Crunch · 12-21-2010, 09:39 PM

What are you cooking it on?

jeffsee · 12-21-2010, 09:54 PM

Quote:

Originally Posted by Johnny_Crunch

What are you cooking it on?

My UDS.

gtr · 12-21-2010, 10:00 PM

I've never dealt with a picnic with a solution & I haven't injected so I can't shed any light there, but I will say that you should allow approx. 1.5 hours/lb. Now this isn't gospel truth, it's just a rough time frame to start with. In my experience, picnics take a little longer than butts, so you may want to add even a little more time. You'd be much better off getting done early and holding rather than waiting for your grub to get done.

There's a good chance your roast will stall at 160 degrees and hang out there for a few hours and then start climbing again. Some folks foil at 160. I'm not a foiler, but not for any reason other than I've just never done it that way. I'm confident many people who foil their butts still lead relatively normal & productive lives just the same as those who don't. Now whether smoking large hunks of meat is part of a "normal" and "productive" life is another story altogether...I myself have never been accused of being normal or productive, but I digress...

I pull the meat off around 190, but what you really, really need to do is pay attention to the texture - does the probe or an icepick or skewer slide in "like butta"? then it's ready to pull.

If you get done early, wrap that thing in a couple layers of heavy duty foil, wrap in a towel, then stick in a cooler. It can hang out there for up to 4 hours. It should sit al least an hour before you pull it apart. Since it's your first shot, don't plan on sleeping a lot on Thursday nite & don't open the smoker more than you absolutely have to or else you'll lose heat. Good luck!

Johnny_Crunch · 12-21-2010, 10:44 PM

I would be ready for a 20 hour cook..........

Captain Dave · 12-22-2010, 05:12 AM

I've never injected a shoulder. Since ur going to shread it anyhow, you can add any seasoning then. A big pork roast like that is probably the most forgiving piece of meat you'll ever cook. It's hard to mess it up.

blackdog043 · 12-22-2010, 11:09 AM

I don't inject, so no help there. My butts usually 8-9 lbs have been taking 16-17 hrs @ 250. I would say about 20 hrs based on mine. I'd get them on about 5 or 6 thurs night. You could always start later and up the temp to 300. Like gtr said wrap and cooler them when there done. Better to be done early. Checking temps, that depends on how your drum runs normaly, at holding temps. Just keep it above 225* and your good.

chambersuac · 12-22-2010, 11:43 AM

I usually cook my butts at 275, reduces the time considerably, and I have never noticed any difference in taste or texture. If you get in a time crunch, you can add some moisture and foil while still on the smoker. Wrapping, toweling, and cooler-ing is a big benefit.

I have injected, but never used that particular injection. Even though it is enhanced, you'll be fine. No need to brine it, though.

Redhot · 12-22-2010, 03:28 PM

What happend to the pictures?

cireksu · 12-22-2010, 04:07 PM

250-275 will make a big diff.

IQ2 · 12-22-2010, 07:37 PM

My first time too Jeffsee. I've got two, 7lb - 8lb butts going on my WSM 22 at 8:00am Friday and I'm going to shoot for the 250 range and a 12 hour cook time. I'm injecting one and just rubbing the other the night before.

Can't see your pics for some reason. Best of luck.

jeffsee · 12-23-2010, 09:20 AM

SOmething happened to the links, but they are now fixed.

jeffsee · 12-23-2010, 09:25 AM

Cut off the skin, fat cap, and large external globules of fat. Injected last night:

When I put this on the smoker, HOW should I arrange it?

jeffsee · 12-23-2010, 06:12 PM

The butt is on the uds between 250 and 275. I'm nervous but excited. The first 20-hour smoke carries a lot of responsibility. whew!

blackdog043 · 12-23-2010, 07:23 PM

You'll do fine, butts are very forgiving. Just remember, when you probe it and it goes in like butter it's done.

12-21-2010, 09:25 PM	#1
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	My first Butt/Picnic Hey all. I'm doing my first ever butt/picnic/overnight smoke for Christmas Eve dinner (one of the entrees). Here are photos of the shoulder with picnic: It does have an "8% solution." Some questions: I planned on using KosmoQ Pork Injection tomorrow night. With that 8% solution, should I still do that? If we plan on eating at 6:00 Christmas Eve, when should I get the meat on Thursday? The roast weighs 12.33 pounds. How often should I plan to wake up during the overnight cook to check temps? I do not have a maverick yet, so I'm relying on a turkey therm to middle of grate, the thermo on the side of the drum, and a turkey therm in the meat. Thanks for your expertise folks. My parents are trusting me with a lot. __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

12-21-2010, 09:39 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	What are you cooking it on? __________________ J Crunch

12-21-2010, 10:00 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I've never dealt with a picnic with a solution & I haven't injected so I can't shed any light there, but I will say that you should allow approx. 1.5 hours/lb. Now this isn't gospel truth, it's just a rough time frame to start with. In my experience, picnics take a little longer than butts, so you may want to add even a little more time. You'd be much better off getting done early and holding rather than waiting for your grub to get done. There's a good chance your roast will stall at 160 degrees and hang out there for a few hours and then start climbing again. Some folks foil at 160. I'm not a foiler, but not for any reason other than I've just never done it that way. I'm confident many people who foil their butts still lead relatively normal & productive lives just the same as those who don't. Now whether smoking large hunks of meat is part of a "normal" and "productive" life is another story altogether...I myself have never been accused of being normal or productive, but I digress... I pull the meat off around 190, but what you really, really need to do is pay attention to the texture - does the probe or an icepick or skewer slide in "like butta"? then it's ready to pull. If you get done early, wrap that thing in a couple layers of heavy duty foil, wrap in a towel, then stick in a cooler. It can hang out there for up to 4 hours. It should sit al least an hour before you pull it apart. Since it's your first shot, don't plan on sleeping a lot on Thursday nite & don't open the smoker more than you absolutely have to or else you'll lose heat. Good luck! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-21-2010, 10:44 PM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I would be ready for a 20 hour cook.......... __________________ J Crunch

12-22-2010, 05:12 AM	#6
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	I've never injected a shoulder. Since ur going to shread it anyhow, you can add any seasoning then. A big pork roast like that is probably the most forgiving piece of meat you'll ever cook. It's hard to mess it up. __________________ Thanks for noticing

12-22-2010, 11:09 AM	#7
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	I don't inject, so no help there. My butts usually 8-9 lbs have been taking 16-17 hrs @ 250. I would say about 20 hrs based on mine. I'd get them on about 5 or 6 thurs night. You could always start later and up the temp to 300. Like gtr said wrap and cooler them when there done. Better to be done early. Checking temps, that depends on how your drum runs normaly, at holding temps. Just keep it above 225* and your good. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

12-22-2010, 11:43 AM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	I usually cook my butts at 275, reduces the time considerably, and I have never noticed any difference in taste or texture. If you get in a time crunch, you can add some moisture and foil while still on the smoker. Wrapping, toweling, and cooler-ing is a big benefit. I have injected, but never used that particular injection. Even though it is enhanced, you'll be fine. No need to brine it, though. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-22-2010, 03:28 PM	#9
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	What happend to the pictures? __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

12-22-2010, 04:07 PM	#10
cireksu Knows what a fatty is. Join Date: 09-03-09 Location: Olathe	250-275 will make a big diff.

12-22-2010, 07:37 PM	#11
IQ2 Knows what a fatty is. Join Date: 12-08-10 Location: Wake Forest, NC	My first time too Jeffsee. I've got two, 7lb - 8lb butts going on my WSM 22 at 8:00am Friday and I'm going to shoot for the 250 range and a 12 hour cook time. I'm injecting one and just rubbing the other the night before. Can't see your pics for some reason. Best of luck.

12-23-2010, 09:20 AM	#12
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Pics are fixed!!!! SOmething happened to the links, but they are now fixed. __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

12-23-2010, 09:25 AM	#13
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Cut off the skin, fat cap, and large external globules of fat. Injected last night: When I put this on the smoker, HOW should I arrange it? __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

12-23-2010, 06:12 PM	#14
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	The meat is on... The butt is on the uds between 250 and 275. I'm nervous but excited. The first 20-hour smoke carries a lot of responsibility. whew! __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

12-23-2010, 07:23 PM	#15
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC	You'll do fine, butts are very forgiving. Just remember, when you probe it and it goes in like butter it's done. __________________ [B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B]

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