Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
Some friends bought a BBQ dinner I had donated for a church youth group fundraiser. Yesterday was the day we decided to do the dinner.
On Friday when I went to get a butt they were all sold out so I got a picnic. I'd only done a couple of these over the years, so (with some input from the brethren) I decided to skin it first and then just cook it like you would any other pork shoulder piece.
Injected with a modified Chris Lilly pork injection (I was out of apple juice so I gambled with fresh lemonade - wasn't sure what the citrus would do to the meat) and then rubbed with good old Ploughboys Yardbird rub. I've been using more and more commercial rubs these days - I still like making rubs but seems like I get a great result with using commercial ones I like.
On the RecTec at 300 for about 7 hours. I think these pics were around the 5 hour mark. I was able to go to two of my kids' soccer games while the RecTec did its thing at 300F - that's one reason I love a pellet cooker.
Pulled it off when it started probing tender. Wrapped in double foil and held for a couple hours while the friends arrived and their kids started swimming in the pool. I prepped the sides and chilled in the yard, which is where I love to be on a Saturday afternoon.
Unwrapped the still steaming meat, and pulled using my Bear Claws and then a couple of forks (they actually work better for me).
Made some great sammies using a homemade North Carolina finishing sauce to which I added some Habanero Death Dust. Nice little bit of heat and delicious results!!
On Friday when I went to get a butt they were all sold out so I got a picnic. I'd only done a couple of these over the years, so (with some input from the brethren) I decided to skin it first and then just cook it like you would any other pork shoulder piece.
Injected with a modified Chris Lilly pork injection (I was out of apple juice so I gambled with fresh lemonade - wasn't sure what the citrus would do to the meat) and then rubbed with good old Ploughboys Yardbird rub. I've been using more and more commercial rubs these days - I still like making rubs but seems like I get a great result with using commercial ones I like.
On the RecTec at 300 for about 7 hours. I think these pics were around the 5 hour mark. I was able to go to two of my kids' soccer games while the RecTec did its thing at 300F - that's one reason I love a pellet cooker.
Pulled it off when it started probing tender. Wrapped in double foil and held for a couple hours while the friends arrived and their kids started swimming in the pool. I prepped the sides and chilled in the yard, which is where I love to be on a Saturday afternoon.
Unwrapped the still steaming meat, and pulled using my Bear Claws and then a couple of forks (they actually work better for me).
Made some great sammies using a homemade North Carolina finishing sauce to which I added some Habanero Death Dust. Nice little bit of heat and delicious results!!
