Monday Picnic

Wasn't really planning on doing anything this week, but I was at WinCo last night. They were selling picnic for $1.48/lb. Couldn't even walk away until one of them found its way into my cart.

UDS is in logistics phase so I'm still using the kettle . But I think I've gotten a bit better at managing the weber. Pic 4, perfect 230F and I hadn't opened the cover for over an hour.

I know now why butts are more popular than picnics, though - picnic is more bone/skin than a butt. I was thinking -- how in the hell do I season this thing with 70% skin coverage? I don't know if this is how others do it but I cut under the skin all the way through on both sides so I could get some seasoning on the meat. Left the skin attached OFC.

Basic sweet/spicy rub, rubbed thorougly under the skin.

150 IT right now, gonna eat a big dinner.

One of the girls came by to smell it and didn't shut the cover properly. I'm cryin

Temp went from 240ish to 400 in 20 minutes. Don't think it's ruined, just charred the skin. Oh well, that's why that water pan goes in there, limits damage done by something like that