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15 replies

Does this look overdone?

FM Former Member
It's my first picnic, and I think I may have over cooked it. Some of the bark had to be cut with a kinfe as it was too hard to pull. Also, there really was zero fat left anywhere in it.

It was 10 lbs and in for 20 hrs to get to 193F @ 225F.
The pulled pork in the last photo does have some finishing sauce on it.

Take a look at let me know what you think.










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FM Former Member
Personally, I don't think it looks overdone. I'm new at cooking in a cookshack and have done 3 butts. All 3 of mine look like meteorites when they've came out. Personally, I've taken mine to close to 200 on all 3, checking temps in different places in the butt. Each has pulled easily - wouldn't have been able to slice like you've shown.

So, for my .02 cents worth, I'd go a little further next time, even wrap in foil and newspaper and let sit in an igloo cooler for an hour of so after you're done. I think you'll get the pull apart pork you're wanting.
FM Former Member
Cool video...really enjoyed that...

I cook my butt's to the following temps in the following manner:

180 F - Slicing
195 F - Pulling

Both techniques I take the whole butt out of
the smoker and baste it with some sauce and throw it on a charcoal grill to crisp just for a few minutes and get even more Mr Brown on it. Mine come out that dark too...with this method I do chop the hard bits (kinda like burnt ends) so it adds even more flavor to the pulled pork.

Preston D
FM Former Member
I try to get them to 205 then double wrap in HD foil and double towels and rest in a cooler for a few hours. It will be moist and fall apart when you unwrap it. The bark always has to be cut up with meat scissors and mixed in. I don't know about burnt ends. I usually only have those off a brisket.
FM Former Member
One time I did a picnic (skin on) that wouldn't go past, if I remember correctly, 180 deg. It had been in the smoker for something like 26 hours. So I just took it out and pulled it. All of the fat had rendered out but it was still moist and very good.

Tug on the bone next time--if it twists or pulls out then it's done no matter what the temp probe says.
FM Former Member
It looks pretty black all over, and that's not necessarily a bad thing. Like everyone said, how did it taste?

You might look at the sugar content. If you're using white sugar, it will darken up really fast. You can always add sugar later in the smoke if you're wanting sweet.

Otherwise, looked like a darn fine butt to me.
FM Former Member
It tasted fine, I was just suprised the bark was so hard.

Not really having seen anyone else's in person, I didin't know if pulling it off sooner would make it "better".

I suppose next time I should cut off a chunk at 190F, 192F, 194F and leave the rest till 196F.


Somewhere in there should be the "best". Then after that, I'll know what to look for.
wheelzwheelzSmmmmoooookin'!
Sandraven -- I have let a few get away from me and had "hard bark." Like Chickenlips I pull the butt from the smoker and foil. But, before closing the foil, I get about 2/3 cup of my homemade sauce and add 1/3 cup of apple cider vinegar and pour the mixture over the butt. Close the foil, wrap in newspaper or towels then place it in a cooler for an hour or two. The bark comes out nice and chewy and is flavored nicely.

On the other hand, I always slice off a chunk or two of that hard bark for myyself before foiling. Kind of like pork butt jerky Big Grin
FM Former Member
quote:
Originally posted by Wheelz:
[qb] Sandraven -- I have let a few get away from me and had "hard bark." Like Chickenlips I pull the butt from the smoker and foil. But, before closing the foil, I get about 2/3 cup of my homemade sauce and add 1/3 cup of apple cider vinegar and pour the mixture over the butt. Close the foil, wrap in newspaper or towels then place it in a cooler for an hour or two. The bark comes out nice and chewy and is flavored nicely.

On the other hand, I always slice off a chunk or two of that hard bark for myyself before foiling. Kind of like pork butt jerky Big Grin [/qb]
Your right, it is like pork jerky.

I'll try the sauce and apple cider vinegar, and see how it comes out.

I think the picnics are still $0.99 per pound at walmart.

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