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Rys06TBSS
05-03-2011, 10:28 PM
I bought this at walmart tonight

https://lh5.googleusercontent.com/_M5x9I2vrZ48/TcCpj91xfRI/AAAAAAAAAs4/MYhVYhZOKUo/s800/2011-05-03_20-17-57_49.jpg

Couple questions. Is that a good price? Also what does Picknic mean? Also, how should I cook this thing up?

J'ville Grill
05-03-2011, 10:39 PM
Treat it just like you would a pork butt.

Midnight Smoke
05-03-2011, 10:43 PM
A Picnic is a different part of the shoulder, more of a Ham flavor to me. Smoke at 225-240 until meat is at 165, place into foil and wrap tight. Place back on to cooker until around 195-200. Remove from cooker wrap in old towels and place into an dry cooler for a couple hours.

BFoster
05-03-2011, 10:45 PM
I've cooked hundreds of those. The only thing different is that you have to watch out for the membrane that loops the top. Otherwise, just like a shoulder.

colonel00
05-03-2011, 10:51 PM
http://culinary-arts.wikispaces.com/file/view/port-cuts.gif/32395627/port-cuts.gif= 1000 words

Boshizzle
05-03-2011, 10:53 PM
A Picnic is a different part of the shoulder, more of a Ham flavor to me. Smoke at 225-240 until meat is at 165, place into foil and wrap tight. Place back on to cooker until around 195-200. Remove from cooker wrap in old towels and place into an dry cooler for a couple hours.

Nailed it! Picnics are delicious. Go for it. I cooked six of them Sunday and they were very tasty.

http://www.bbq-brethren.com/forum/picture.php?albumid=450&pictureid=3534

Rys06TBSS
05-03-2011, 11:13 PM
Cool thanks for the help guys. Do you think 14 dollars is a good price for an 11 lb shoulder? I also bought an 8 lb brisket, 4 lb tri tip, and another Pork Butt

Rys06TBSS
05-03-2011, 11:17 PM
Six of them? Damn... You guys dont mess around when it comes to cooking.

NorthwestBBQ
05-03-2011, 11:18 PM
Nailed it! Picnics are delicious. Go for it. I cooked six of them Sunday and they were very tasty

Fo Shizzle, Boshizzle! :thumb:

gtr
05-03-2011, 11:30 PM
Nailed it! Picnics are delicious. Go for it. I cooked six of them Sunday and they were very tasty.

http://www.bbq-brethren.com/forum/picture.php?albumid=450&pictureid=3534

How are you liking the Jambo - or do you call it the Jambizzle?

NorthwestBBQ
05-03-2011, 11:39 PM
Mr Bo, I remember your avitar used to say, "Please let me buy a Lang!" Now you own a Jambo?? :shocked: Am I that out of it, that I don't know this? Did I miss one of your threads? Where's the PRON?

BBQBobofA2
05-03-2011, 11:48 PM
<quote>Couple questions. Is that a good price? Also what does Picknic mean? Also, how should I cook this thing up?</quote>

Hopefully "Picknic" is not like that bef and loobster I had last week :-D

Boshizzle
05-04-2011, 12:01 AM
How are you liking the Jambo - or do you call it the Jambizzle?

Loving it inspite of the learning curve. I haven't settled on a name at this point.

Boshizzle
05-04-2011, 12:02 AM
Mr Bo, I remember your avitar used to say, "Please let me buy a Lang!" Now you own a Jambo?? :shocked: Am I that out of it, that I don't know this? Did I miss one of your threads? Where's the PRON?

Yep, I had my heart set on a Lang but things didn't work out. Here is the link to the thread about it -

http://www.bbq-brethren.com/forum/showthread.php?t=105277


So far, the only pr0n I have is the six picnic shoulders.

Rys06TBSS
05-04-2011, 12:11 AM
<quote>Couple questions. Is that a good price? Also what does Picknic mean? Also, how should I cook this thing up?</quote>

Hopefully "Picknic" is not like that bef and loobster I had last week :-D


LOL... Dick. At least Im consistently spelling wrong

BBQBobofA2
05-04-2011, 12:19 AM
no offense, it just reminded me of my favorite Cheers quote. Good luck with the cook !

Norm Peterson (http://www.imdb.com/name/nm0001841/): [about his and Cliff's meal at The Hungry Heifer] Yeah, Cliffy had himself the tunnel T-bone. For less than four bucks, you get 24 ounces of USDA choice US bef.
Cliff Clavin (http://www.imdb.com/name/nm0001652/): Bef? You mean beef.
Norm Peterson (http://www.imdb.com/name/nm0001841/): Beef? Don't be ridiculous Cliffy, that stuff is bef. You see, it's a Hungry Heifer trademark for a processed, synthetic, what... , meat-like substance.
Cliff Clavin (http://www.imdb.com/name/nm0001652/): Ohh, Norm.
Norm Peterson (http://www.imdb.com/name/nm0001841/): What do expect for four bucks? Do you hear me complain about the loobster?

NorthwestBBQ
05-04-2011, 12:19 AM
Yep, I had my heart set on a Lang but things didn't work out. Here is the link to the thread about it -

http://www.bbq-brethren.com/forum/showthread.php?t=105277


So far, the only pr0n I have is the six picnic shoulders.

Bo, I need more Pr0n! I'm dying here...:-P

Boshizzle
05-04-2011, 12:21 AM
Bo, I need more Pr0n! I'm dying here...:-P

From what I've seen, you have a nice collection of pr0n yourself. :-P

NorthwestBBQ
05-04-2011, 12:23 AM
From what I've seen, you have a nice collection of pr0n yourself. :-P

That's why I need more Pr0n, my bro...:thumb:

Boshizzle
05-04-2011, 12:28 AM
That's why I need more Pr0n, my bro...:thumb:

OK, give me until next weekend. I will cook something up with pics just for you. :-D

NorthwestBBQ
05-04-2011, 12:29 AM
OK, give me until next weekend. I will cook something up with pics just for you. :-D

Hurry! :-D

SmokinGuitarPlayer
05-04-2011, 01:15 AM
I cook them all the time for feeding people not comps. Different flavor, not bad, just different. And they seem, around here anyway ..more fatty.

Rys06TBSS
05-04-2011, 09:03 AM
no offense, it just reminded me of my favorite Cheers quote. Good luck with the cook !

Norm Peterson (http://www.imdb.com/name/nm0001841/): [about his and Cliff's meal at The Hungry Heifer] Yeah, Cliffy had himself the tunnel T-bone. For less than four bucks, you get 24 ounces of USDA choice US bef.
Cliff Clavin (http://www.imdb.com/name/nm0001652/): Bef? You mean beef.
Norm Peterson (http://www.imdb.com/name/nm0001841/): Beef? Don't be ridiculous Cliffy, that stuff is bef. You see, it's a Hungry Heifer trademark for a processed, synthetic, what... , meat-like substance.
Cliff Clavin (http://www.imdb.com/name/nm0001652/): Ohh, Norm.
Norm Peterson (http://www.imdb.com/name/nm0001841/): What do expect for four bucks? Do you hear me complain about the loobster?

That would actually apply very well to this then. I take back my previous comment even though I was joking.

SmokinAussie
05-04-2011, 10:27 AM
Picnic is also perfect for sausages... that is, if you wanna make your own...

greg of the BGE
05-04-2011, 11:29 AM
I always thought the picnic was the the top, the butt is a picnic and shoulder and the whole ham is the picnic, shoulder and upper leg.

El Ropo
05-04-2011, 12:03 PM
Butts, and picnics are so fatty, there is no reason to foil them during the cook. They come out nice and moist, with great flavor. Save the foil for resting the roast when done.

Also, there is nothing wrong with powering through the cook by upping temps to 275-300, it just gets done sooner. Wouldn't you rather get 'er done in 8-9 hours rather than 14-15 hours?

Many people also like to leave the skin on, the problem with that is you lose a huge area of bark that just gets pulled off when cooked. So I take off all the skin before cooking to get more bark surface area, and a nicer smoke ring color to the meat. I'll sometimes smoke the skin seperately, and make pork cracklins! out of it.

**Edit** I forgot to mention that those walmart meats are enhanced with something like a 12% solution, which is usually very salty, so there is no reason to brine or inject any meat that comes from walmart (except packer briskets which are legit). Also avoid rubbing, or marinating with anything high in sodium for extended periods of time, since the salt will start to cure the meat, making it more hammy tasting. I do picnics all the time, and don't agree with the above comment on them being more hammy, maybe more gamey tasting. The hammy thing prolly came from inadvertent curing before cooking.

Cook
05-04-2011, 01:56 PM
I do picnics all the time, and don't agree with the above comment on them being more hammy, maybe more gamey tasting. The hammy thing prolly came from inadvertent curing before cooking.

I completely agree. A picnic isn't hammy unless you do something to it to make it that way.

I believe some folks say it's hammy because the cut is sometimes called a picnic "ham"...and because it it can be cured into a "ham product".

Otherwise, the picnic is simply the bottom end of the shoulder...the same piece of meat as the butt. The shoulder is typically cut in half making the butt and the picnic.

Rys06TBSS
05-04-2011, 02:05 PM
Butts, and picnics are so fatty, there is no reason to foil them during the cook. They come out nice and moist, with great flavor. Save the foil for resting the roast when done.

Also, there is nothing wrong with powering through the cook by upping temps to 275-300, it just gets done sooner. Wouldn't you rather get 'er done in 8-9 hours rather than 14-15 hours?

Many people also like to leave the skin on, the problem with that is you lose a huge area of bark that just gets pulled off when cooked. So I take off all the skin before cooking to get more bark surface area, and a nicer smoke ring color to the meat. I'll sometimes smoke the skin seperately, and make pork cracklins! out of it.

**Edit** I forgot to mention that those walmart meats are enhanced with something like a 12% solution, which is usually very salty, so there is no reason to brine or inject any meat that comes from walmart (except packer briskets which are legit). Also avoid rubbing, or marinating with anything high in sodium for extended periods of time, since the salt will start to cure the meat, making it more hammy tasting. I do picnics all the time, and don't agree with the above comment on them being more hammy, maybe more gamey tasting. The hammy thing prolly came from inadvertent curing before cooking. thanks for the info on that. I did notice it said it was enhanced with 8 percent. The last butt I cooked was at about 280 according to the lid which I later found out that it was about 350. Turned out great reguardless

Smoke & Beers
05-04-2011, 02:36 PM
I did 3 picnics for the first time last weekend. As far as taste and tenderness, very similar to a butt.
Here's a thread I started on it...but never got to finish it...was too rushed to get them pulled and vac-sucked and had to get back to work (my real job)...
http://www.bbq-brethren.com/forum/showthread.php?t=105464

Regarding yield, as I figured, it was less than a butt. It yielded right at 40% from out of the bag to being pulled...I typically get 50 -55% from butts. It was a nice little adventure...but will probably do butts next time...even if they do cost a little more.

Regarding the "hammy" taste. You can get that with all sorts of pork cuts...depending on the solution injection. Last year I had bought 7 slabs of spares at our local Price Chopper when they had their "truck load" sale. $.99/lb slab...can't beat that...can ya? Well...yes, when they have a 12% solution injection and they taste like cured ham....you CAN beat that.

Rys06TBSS
05-05-2011, 12:05 AM
So I guess I over paid for this thing. Oh well. I ended up spending over 150 dollars at wally world in meat. I wont be able to cook anything up for at least a week though. Im becoming very anxious. I dont know what I want to attmpt next. Shoulder, Tri tip, Fatty, Brisket, another butt... Then theres the old what do I cook in next. Should I attempt the Big Red Kooker, or just use the modified ECB

Cook
05-05-2011, 09:17 AM
I always thought the picnic was the the top, the butt is a picnic and shoulder and the whole ham is the picnic, shoulder and upper leg.

How did I miss this post?

No, you're all wrong.

The whole front leg of a pig is known as the shoulder. The whole rear leg of a pig is known as a ham. The shoulder is fatty and flavorful. The ham is lean, and subsequently, less moist and less flavorful.

Rarely will you see a ham split into separate pieces. The rear leg usually stays as a complete unit.

The front leg, the shoulder, is different. Most folks rarely see it in one piece. The shoulder is usually cut in half and marketed as the butt (sometimes called a shoulder butt or Boston butt), and the picnic (sometimes called the picnic ham or picnic shoulder).

The confusion really starts by referring to part of the shoulder as "ham". The picnic is no doubt from the front of the pig and the lower part of the shoulder...where the hoof is located. This piece of meat is also commonly cured and made into a "ham". All this ham, but it isn't from the ham of the pig...that's on the rear quarter. Confusing, huh?

Just remember...the shoulder is made up by two main parts. The picnic is the lower half by the hoof and the butt is the upper half where the shoulder is attached to the body of the pig.

:thumb:

---k---
05-05-2011, 11:57 AM
So I guess I over paid for this thing.

No. $1.25/lb is a great price in this area. They were advertised for that in this week's Micheal's Fresh Market flyer for $1.28/lb , and I went out that night to get one - unfortunately the sale didn't start till the next day.

I think you're overthinking. Just cook and enjoy. :-D

Rys06TBSS
05-05-2011, 01:15 PM
No. $1.25/lb is a great price in this area. They were advertised for that in this week's Micheal's Fresh Market flyer for $1.28/lb , and I went out that night to get one - unfortunately the sale didn't start till the next day.

I think you're overthinking. Just cook and enjoy. :-D

Yeah your probally right.

Cook
05-05-2011, 03:15 PM
I think you're overthinking. Just cook and enjoy. :-D

No words have ever rang so true. It's easy for many people to overthink bbq. At the end of the day this is the easiest hobby I know of.

People read forums too much and glean way too much information for their own good. I've spoken with many new folks who actually believe they MUST do things such as brine, foil, flip, trim, sauce, inject, cook below 250, etc. They tend to be shocked to know NONE of that is required to end up with the best bbq they've ever tasted.

Don't overthink it. It's much more fun if you start with the basics, learn well, and deviate from there.

Best of luck.