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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-29-2011, 11:18 AM
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#1 |
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Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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Bone-in Picnics
What do you think of bone-in picnics? I see them often for 99 cents a pound but have yet to bite. I really like the Boston Butt portion of the shoulder and have pretty much avoided picnics. I have only cooked a couple of picnics (without the bone and wrapped in netting) and they haven't turned out all that well. Are the bone-in picnics better?
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[COLOR=Blue] [COLOR=Black][B][I]Ken Ihrer[/I][/B] 12ft competition trailer Jambo 48 "Bo Diddley" heavily modified SnP "Chickenator" [COLOR=Red]Red[COLOR=Black] and [COLOR=Blue]Blue[COLOR=Black] Super fast [/COLOR][/COLOR]Thermapens[/COLOR][/COLOR] [/COLOR][/COLOR] |
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11-29-2011, 11:30 AM
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#2 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I smoke them with the skin on, and they turn out great. 
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John |
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11-29-2011, 11:37 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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^^^^^^^^
What he said!!!! A few times a year a local chain puts them for sale at .49 Cents a pound. Although they limit what I can buy, we send in the entire family to pick some up and load up the freezer.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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11-29-2011, 12:28 PM
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#5 |
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is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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My first choice is always bone in butts, but bone in picnic is choice number two, then boneless butt and boneless picnic.
The last two picnics I did cooked really fast. I think I did two 6 lb picnics in 6 hours at about 235* in my Egg. They seem to have less internal fat than a butt so that might be a reason. The finished product was still delicious. |
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11-29-2011, 12:30 PM
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#6 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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For .99 a pound I would buy up a bunch and learn how to cook em good! Some guys inject em to try to keep em moist.
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11-29-2011, 12:39 PM
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#7 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I have been hesitant to buy bone in picnics as well... What is the flavor difference, if any?
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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11-29-2011, 12:40 PM
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#8 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Yes a very nice cut of meat... Try get it hock on if you can.
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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11-29-2011, 12:41 PM
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#9 | |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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11-29-2011, 12:46 PM
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#10 |
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Knows what a fatty is.
Join Date: 04-12-11
Location: Chattanooga
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The picnic has more connective tissue therefor it is used for sausage more than Q. Still, very good for Q. If it's a better deal than the butt, go for it. Always go bone-in when it's an option.
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COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER |
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11-29-2011, 12:51 PM
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#11 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I love picnics for pulled pork. The flavor difference to me is they seem to be more porky tasting, maybe it's my imagination, not sure.
I do remove the skin because I like bark. Save the skin for cracklins. One of the best picnics I've done, even it was happy:   
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-29-2011, 12:53 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I prefer the flavor on the picnics. There is more bone to meat ratio in a picnic. As the old adage goes: The closer the bone, the sweeter the meat" If you leave the skin on while smoking it will help to preserve the internal juices, downside is you lose bark, but I prefer the meat be juicy over a little extra bark
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11-29-2011, 12:55 PM
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#13 |
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Babbling Farker
  Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I don't mind cookin' them at all, especially if they are alot cheaper. Maybe it's just me, but the same weight size picnic seems to yield less finished product than a butt, I'm thinkin that it's prolly because the bone weighs alot more tho.
I remove the skin and leave the thin layer of fat that's under it, since you're not going to chop up the skin and put it in with the pulled stuff, I feel I get better smoke in the finished product that way. Plus, now you have a bunch of skin to make cracklin's with!!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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11-29-2011, 02:28 PM
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#14 |
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Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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Thanks for all the advice. I'll make sure I grab a few the next time they're on for 99 cents and I will report back with pr0n on how they turned out.
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[COLOR=Blue] [COLOR=Black][B][I]Ken Ihrer[/I][/B] 12ft competition trailer Jambo 48 "Bo Diddley" heavily modified SnP "Chickenator" [COLOR=Red]Red[COLOR=Black] and [COLOR=Blue]Blue[COLOR=Black] Super fast [/COLOR][/COLOR]Thermapens[/COLOR][/COLOR] [/COLOR][/COLOR] |
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11-29-2011, 02:36 PM
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#15 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Picnics make delicious pulled pork. Here are 6 of them I used to break in my Jambo.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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