Need help with a Pork Picnic

[Begonz70]

I smoking my first Pork Picnic this weekend...I am new to smoking (have done ribs twice and salmon twice) and am using my UDS. As with most things, I am way over-thinking this and some questions that I am hoping that the collective wisdom here can help with.

The Picnic is 8 lbs...what trimming should I do?

I know that I can do a pulled pork, is there another way to serve it?

Foil??? If so, when and how long?

What temp should I cook at, for how long and what IT should I be aiming for?

Any other thoughts or suggestions would be great?

 

[BevoBurn96]

I'd recommend pulling the skin off as this will impart more smoke to the meat. Use a rub and then smoke at 250 to 300 (depending on how long you want to be at it). I always wrap when the meat gets to 160....then I don't have to be so careful to maintain "blue" smoke when adding more wood to the fire. It's done when it probes tender. I've only done pulled pork with picnics...

If you wanted to do something outside the box, look for a cocoa/espresso rub recipe online and use that instead of BBQ type rubs. I like to use this on pork loins, but it would also make for an interesting picnic.

 

[Pyle's BBQ]

I smoking my first Pork Picnic this weekend...I am new to smoking (have done ribs twice and salmon twice) and am using my UDS. As with most things, I am way over-thinking this and some questions that I am hoping that the collective wisdom here can help with.

The Picnic is 8 lbs...what trimming should I do? None

I know that I can do a pulled pork, is there another way to serve it? It make good tacos. Not sure what you are looking for.

Foil??? If so, when and how long? If you are going to foil, do it when the color of the bark is where you want it. Keep the foil on until it is done.

What temp should I cook at, for how long and what IT should I be aiming for? What temp does your UDS settle at without any adjustments. Cook there. That temp will determine time. I would give yourself at least 12 hours to cook. If it is done early you can hold it in a cooler until serving time. I would start checking the meat at 190*F. There is no temp that it will be done that I can give you. When a probe inserted feels like it is going into soft butter your meat is done.

Any other thoughts or suggestions would be great?

Good luck.

 

[SmittyJonz]

I like to take skin off, cut away all surface fat, inject with Apple Juice with rub mixed in, cover in Rub entirely the nite before and stick in fridge overnite- I smoke mine around 250ish cuz that's where my UDS is Happy usually.........I prefer scliced and chopped and cubed over pulled so I pull mine off at 185 internal and wrap in foil and let it rest on counter for 1-2 hrs......I like McCormick AppleWood Rub. I Smoke with Kingsford Blue and Hickory chunks 6-8 hrs
.

 

[jrn]

If it was me, I'd keep it simple

Rub it
Throw it on the drum, fat side down

You can take it to 180* and slice if you want.
If not, you're looking at around 200* for pulling. Of course the IT is just a guideline. Ultimately you're looking for it to probe tender/ bone wiggle free if you decide on pulled pork.

Don't bother foiling on the uds, not necessary. Just extra work, keep it simple.

I'd suggest 250* cooker temp. I like 300* myself, but since your new to this I'd suggest 250*

Don't get too hung up on the time. It's done when its done.

 

[Hitman0321]

I just did my first one last weekend, the cook can be seen here:

http://www.bbq-brethren.com/forum/showthread.php?t=168347

I didn't foil, and mine was about 10 pounds and took about 10 hours. The IT to shoot for is 200 or so I guess, my thermometer crapped out an hour in so I just went by feel after that. I did 225 degrees for a few hours to get some good smoke into it and then bumped it up to 275-285 for the remainder. Came out great, good luck and post pics!

 

[IamMadMan]

All good advice to follow...

 

[Monumaniowa]

I'm doing my first picnic this weekend also. Wish us both good luck!!

 

[Begonz70]

Thanks for all the great advice. I expected nothing less from you all. I will post during the cook to get "on the fly" tips. See you all Saturday.

 

[Begonz70]

So I started the cook this morning. I am about 3 1/2 hours in. I started at 6 am with a target of 6 pm for eating. I have not taken the lid off once. I cooked at about 235 for the first 2 1/2 hours and then bumped it up to 275-280 since. The IT is at about 154...not sure but does that seem kind of high for only being about 1/3 through the cook. I know there is a stall at some point but should I be concerned? Also, is there a place where I should not put the temp probe? Like, near the bone is not good?

 

[BBQfirefighter148]

So I started the cook this morning. I am about 3 1/2 hours in. I started at 6 am with a target of 6 pm for eating. I have not taken the lid off once. I cooked at about 235 for the first 2 1/2 hours and then bumped it up to 275-280 since. The IT is at about 154...not sure but does that seem kind of high for only being about 1/3 through the cook. I know there is a stall at some point but should I be concerned? Also, is there a place where I should not put the temp probe? Like, near the bone is not good?

my pork butts and briskets do the same thing goes right up to 155ish in about 2 hours or so. i wouldnt be concerned.

 

[SmittyJonz]

Ya probe away from bone