aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
Went to the store and found that picnics and butts were on sale for $1.78/lb so I decided to pick me up one of each and invite friends over for some good eatin.
First things first, had to get the picnic and butt trimmed and fatty ready to go. I scored the skin on the picnic to help with the rendering.
Got my UDS cruising at about 325 with some hickory wood and put the meat on. Picnic and Butt nekkid and the fatty rubbed up with Plowboys Yardbird. After and hour and a half, I poured a nice healthy layer of kosher salt on the shoulder. I also took the fatty off and diced it up for some Wampus Beans. That time I used making some Prized Pig Pickles.
After about 4 hours this is what the shoulder looked like.
6 hours in they still had a little bit to go, so I put the beans under them and let them finish up.
At 6.5hours in they were finished and I wrapped them in foil and into the cambro. I finished up making the sides. Smoked mac and cheese, coleslaw, Wampus Beans.
Since I was doing traditional nc pork shoulder, I pulled out the big globs of fat and chopped the picnic and butt together. I left the salt bark on the shoulder and butt while chopping and added my carolina finishing sauce (acv, turbinado sugar, salt, crushed red pepper) that had been sitting in a jar for about 2 months. Some action shots of messing with the picnic.
And here is the spread I put out.
Chopped pork
Wampus Beans
Coleslaw
Smoked Mac and Cheese (I used some colby jack and sharp cheddar)
And my plate of heart attack waiting to happen.
The salt bark chopped into the pork along with my finishing sauce made for the perfect seasoning of meat. It was perfectly balanced with salt, vinegar twang and mild heat.
First things first, had to get the picnic and butt trimmed and fatty ready to go. I scored the skin on the picnic to help with the rendering.
Got my UDS cruising at about 325 with some hickory wood and put the meat on. Picnic and Butt nekkid and the fatty rubbed up with Plowboys Yardbird. After and hour and a half, I poured a nice healthy layer of kosher salt on the shoulder. I also took the fatty off and diced it up for some Wampus Beans. That time I used making some Prized Pig Pickles.
After about 4 hours this is what the shoulder looked like.
6 hours in they still had a little bit to go, so I put the beans under them and let them finish up.
At 6.5hours in they were finished and I wrapped them in foil and into the cambro. I finished up making the sides. Smoked mac and cheese, coleslaw, Wampus Beans.
Since I was doing traditional nc pork shoulder, I pulled out the big globs of fat and chopped the picnic and butt together. I left the salt bark on the shoulder and butt while chopping and added my carolina finishing sauce (acv, turbinado sugar, salt, crushed red pepper) that had been sitting in a jar for about 2 months. Some action shots of messing with the picnic.
And here is the spread I put out.
Chopped pork
Wampus Beans
Coleslaw
Smoked Mac and Cheese (I used some colby jack and sharp cheddar)
And my plate of heart attack waiting to happen.
The salt bark chopped into the pork along with my finishing sauce made for the perfect seasoning of meat. It was perfectly balanced with salt, vinegar twang and mild heat.
