עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-21-2010, 09:25 PM   #1
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Red face 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:
  1. I planned on using KosmoQ Pork Injection tomorrow night. With that 8% solution, should I still do that?
  2. If we plan on eating at 6:00 Christmas Eve, when should I get the meat on Thursday? The roast weighs 12.33 pounds.
  3. 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
jeffsee is offline   Reply With Quote


Unread 12-21-2010, 09:39 PM   #2
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

What are you cooking it on?
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 12-21-2010, 09:54 PM   #3
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Johnny_Crunch View Post
What are you cooking it on?
My UDS.
__________________
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
jeffsee is offline   Reply With Quote


Unread 12-21-2010, 10:00 PM   #4
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

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, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 12-21-2010, 10:44 PM   #5
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

I would be ready for a 20 hour cook..........
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 12-22-2010, 05:12 AM   #6
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

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
Captain Dave is offline   Reply With Quote


Unread 12-22-2010, 11:09 AM   #7
blackdog043
is one Smokin' Farker

 
blackdog043's Avatar
 
Join Date: 01-21-10
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

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.
__________________
Bill
Red Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast Red Thermapen

Got butt ? Smoke it !!
blackdog043 is offline   Reply With Quote


Unread 12-22-2010, 11:43 AM   #8
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

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]
chambersuac is online now   Reply With Quote


Unread 12-22-2010, 03:28 PM   #9
Redhot
is One Chatty Farker
 
Join Date: 04-26-10
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

What happend to the pictures?
__________________
Michele >^..^<
22" OTS "Dirty Girl"
Weber Performer/Cajun Bandit "Cajun Queen"
GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73
Avatar by NorthwestBBQ
Redhot is offline   Reply With Quote


Unread 12-22-2010, 04:07 PM   #10
cireksu
Knows what a fatty is.
 
Join Date: 09-03-09
Location: Olathe
Downloads: 0
Uploads: 0
Default

250-275 will make a big diff.
cireksu is offline   Reply With Quote


Unread 12-22-2010, 07:37 PM   #11
IQ2
Knows what a fatty is.
 
Join Date: 12-08-10
Location: Wake Forest, NC
Downloads: 0
Uploads: 0
Default

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.
IQ2 is offline   Reply With Quote


Unread 12-23-2010, 09:20 AM   #12
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Default 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
jeffsee is offline   Reply With Quote


Unread 12-23-2010, 09:25 AM   #13
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Default

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
jeffsee is offline   Reply With Quote


Unread 12-23-2010, 06:12 PM   #14
jeffsee
Full Fledged Farker
 
jeffsee's Avatar
 
Join Date: 11-06-10
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
Default 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
jeffsee is offline   Reply With Quote


Unread 12-23-2010, 07:23 PM   #15
blackdog043
is one Smokin' Farker

 
blackdog043's Avatar
 
Join Date: 01-21-10
Location: Denver, NC
Downloads: 0
Uploads: 0
Default

You'll do fine, butts are very forgiving. Just remember, when you probe it and it goes in like butter it's done.
__________________
Bill
Red Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast Red Thermapen

Got butt ? Smoke it !!
blackdog043 is offline   Reply With Quote


Reply

Tags
butt, First Time, Picnic, solution, uds

Similar Threads
Thread Thread Starter Forum Replies Last Post
Butt vs Picnic. Need advice. Anchors Smokeshop Q-talk 11 07-02-2010 11:28 PM
Butt or Picnic? Johnny_Crunch Q-talk 20 05-05-2010 09:32 AM
Pork Shoulder/Butt/Picnic paperboy98 Q-talk 3 11-09-2008 08:19 AM
picnic or butt matt Q-talk 20 06-21-2008 05:06 AM
Butt,Picnic, or shoulder BBQ_Mayor Q-talk 9 05-20-2008 07:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:21 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.