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I've just put 2 whole, 8lb picnic pork roasts in my CS 08 @220. I plan on pulling them around 190 internal temp. My question...any suggestions on how to finish? Can I still pull this like a shoulder? I've read that these are more "hammy" in texture, although i"m not quite sure I know what that means. Is a bun and mustard/BBQ sauce good enough? Your suggestions and experience are appreciated. I've attached some pre-cooked photos for understanding sake. Thanks in advance.

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FWIW I usually try and mix picnics in with butts. I grew up cooking whole shoulders but now that they're hard to find in stores, this mix and match technique works well. I find the picnic meat a little too rich by itself, and the butt meat too lean by itself. I really miss the picnic meat when I skimp and just go with a twin butt pac from BJ's and call it a day.
The follow up, for anyone considering cooking what is called in the Midwest "picnic pork roast" (the shank portion of the leg). The flavor came out great sans brining, and the mustard plus rub technique worked out great for holding the seasoning. Smoke flavor was perfect, although I think I'll remove the skin next time to test and see if that makes a difference. I should've removed it from one this time...duh!

I did notice a considerable amount of discarded waste material from these more so than butts. As far as textural, or flavor differences...I couldn't taste any.

Rested, pulled, and waiting to be eaten.

Thanks for the help everyone. I hope this helps anyone looking to do this in the future.

Does this look about right?

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Yields on picnics,depending on skin,etc will usually average about 45%.

Thus 0.45 X 128 oz = 58 0z

Thus about 12-13,four oz sandwiches,if the cook doesn't eat too much. Roll Eyes

Simple rule of thumb on shoulders/butts is two times the raw weight = number of four oz sandwiches.

Butts would yield 8 lbs X 2 = 16 four oz sandwiches,max,if the cook doesn't eat too much.

Hope this helps a little

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