picnic roast

I recently cooked a 9 pounder at 225 degrees to an internal of 197, middle shelf, went in cold. Took 16 hours, came out perfect.

I'm thinking 16 to 18 hours @ 225to get to 195 internally. I have learned to put picnics on at 4 pm the afternoon before, in order to pull somewhere from 8 till 10 the next morning. Wrap with foil and overwrap with a couple of terry towels and place it in a cooler until noon. Should pull perfectly.

Happy Trails

It is hard to predict the timing. Most cook at 225 and don't open the door to the CS. The time ranges between an hour and a half per pound to two hours. The previous response was an hour and forty minutes per pound.

Look for an internal temperature of 190 - 195. It will be done when you can move the bone easily with your hand (careful, it is hot) or stick a fork in and twist it easily.

Wrap in foil and let it rest at least 15 - 30 minutes, then pull and shred/chop. Add some rub and any sauce for a great sandwich.

Don't use more than 2 chunks of wood. One is usually better to start out with.

I will say about 15-16 hours at 225. An 8lb butt takes me 14 hours at 225. I prefer butts over picnics.

As far as wood, I would use hickory, but I like hickory it is all I use.

Howdy,

I would suggest that the "picnic" will not have quite the internal moisture of the butt and doesn't take the higher internal temps as well.

It is probably already solution pumped,also.

It may be ready around 180�- 185� to slice and 190�-195�to pull.

I'd be wigglin' the bone around 185�.

I'd still allow myself around 2 hrs/lb.at 225�

You can always cooler it for a few hours.

I recently cooked a 10 #er in a smokette on the top shelf,it took 20 hours @ 225 to reach an internal temp of 190. By mistake I used the cookshack Chicken rub on it instead of the Rib rub,call me crazy,but it was the best pulled pork I've made yet.I just rubbed down another 10#er with the Chix rub,I'll put that in tomorrow at 3 o pm and will be having BBQ pork sandwiches for Superbowl Sunday.


Smoke Up!

Just wanted to thank everyone whogave input on my picnic roast. I smoked for 16 hrs.@225.It was a sure hit. Excellant, So juicy and tender , I can't wait until I get a chance to do another one. Many thanks to all of your help.

Eke