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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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Old 09-16-2018, 07:18 AM   #1
Rusty Kettle
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Default Pork Picnic roast... Skin on

I have ever since I started cooking bbq loved the pork picnic roast. It is my favorite cheap cut of pork. I always skin the pork and cook skin seperate or toss it. I was thinking they cook whole hog with skin on so why not a picnic roast?
So today I am going to leave it skin on. Skipping the injection. Pan cooking because I have room. I think I will rub using the Slabs Perk Up Your Pork. Its a good rub.
Hopefully it turns out good. Once pulled I think I will use the pulled pork for nachos!
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Old 09-16-2018, 08:29 AM   #2
Rusty Kettle
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Rubbed and ready to go. Skin side down in the pan.
Apple wood and Cherry wood for smoke. Just getting the 270 Smokers Sumo to temp. I think I will get an apple pie ready to bake for dinner.
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Old 09-16-2018, 08:57 AM   #3
farmer-fred
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I'm in for some of that. For the pie you just gotta get some ice cream to go with it. Good luck with the cook. I did a 8 lb pork butt last week and I have to say it was some of the best I have ever tasted. I will have to try one with the skin on next time. Thanks for posting and we want to some pics of the finished cook.
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Old 09-16-2018, 09:15 AM   #4
thirdeye
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I like the slightly different muscles in the picnic too, some of the meat is darker and has a different texture than some muscles in the butt end. When doing whole shoulders I leave the skin on the picnic end. Partially for protection from the heat since the meat tapers on the shank end, but also protection from drying out because I inject as much as I can get into the picnic. So if you are used to removing the skin, you might be pleasantly surprised at this roast.
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