Picnic in the CS ?

SmoKen,

I've done 2 picnics in my Smokette, both with the fat cap up and never turned them. They both turned out fabulous. One thing I did was cut under the fat cap down to where it encircles the shank, so I could put rub under there. That's one thing I will continue to do. I really liked the results.

Happy Trails

Happy Trails,
Thanks, I kinda thought maybe that was the case, but being new with unit, wanted to ask.

One other thing. Do you baste or spray with apple juice at any time? I started spritzing with apple juice every couple of hours after the 12 hour mark.

SmoKen

All that opening every 2 hours is what's taking so long to cook that piece of pork. I don't see the reason to open it and 'spritz' if it has a 'fat cap'. Please explain.

SmoKen,

I just give it a good rub, refrigerate over night, another rub, put it in the CS @ 225 and wait till it's done. I don't open the door. Still it takes sometimes 2 hours per pound to get to 195. After I pull it, I add a little apple cider(juice)finishing sauce.

Happy Trails

I had read one post that mentioned they mopped the shoulder every couple of hours, and it came out very good.

My shoulder came out a little dry, but not too bad, and it had a nice bark. Maybe the reason was that opening the door several times was letting out more moisture. Also, never realizing that spraying the fat cap with apple juice, or anything else for that matter wouldn't really accomplish anything.

I'm new to using a CS so I'm comparing it to the many shoulders I did with my Brinkmann water smoker. I always used to put the fat cap on the bottom, and the meat came out very moist. I realize in part because of the water.

Next time I think I'll just do what you guys do, leave it alone and see how it comes out. It will take me a while to get the feel with the CS.

Thanks for the input...

SmoKen

Evenin',

You didn't say what temp you took the picnic to.

I'm not a great moppin' fan,but once at about an hr/lb don't hurt and then after 2 or three hrs.

A little above 180� they should start to slice and be real good.

I find that 185�-195� I can usually,pull some /chop some and it is still moist.[wiggle the bone to see]

If I am doing butts along with it,I may get them all out around 195� foil and coarse pull together.

I think you'll find that besides being "hammier",it will be leaner and a little drier than butts when you cross 195�.

A little of Smokin's vinegar sauce mixed in, as you pull it should do wonders for moisture and flavor.

Tom
I always take mine out between 190 - 195. I've never had a problem with them pulling at that temp, and you're right about Smokin's basting sauce, I usually always have a batch of that on hand, just too tired to whip it up this time.

For my first time with the CS I can't really complain, hell I had 4 sandwiches of it dripping with Hot Bone Suckin Sauce before you could blink an eye.

Looking forward to trying the drunken chicken sometime this week.

But I do have to say, I really like the ease of smoking with the Smokette, and the clean-up is a snap.

SmoKen

Mornin',

I picked up a post from another forum that Linens and Things chain typically closes out their BoneSuckin' sauce at $1 a bottle in the fall.

Might be worth a check.

Tom,
Thanks for the heads up on the Bone Suckin Sauce. I might just meander over there after work and see if they have any left.

I just bought two jars over the weekend at $4.99 ea. For a buck a jar I'd definitely stock up.

Gonna try another shoulder this weekend, a friend wants me to smoke one for him, so it's a good opportunity to try your method and just leave it be for the entire smoke. If I can get the $1 Bone Suckin Sauce, maybe I'll throw in a "complimentary" jar.

SmoKen

Yep,

The bottle of sauce is always a nice touch and it may keep them from drowning your good work in a puddle of $0.69/bottle store brand.