Pork Butt vs Picnic

thousandoakieMember

I've never before had room enough to smoke a picnic shoulder roast. Only done the butt portion. Anything I should think about in particular regarding the picnic?

I figured I'd skin it, defat it pretty good and then maybe injector marinate it, rub it, and hang it in a SMO55 and smoke it. I'm figuring a lot longer time needed to penetrate even though the bone will be there to conduct some of the heat.

Also, I particularly don't want 'ham,' but rather 'roast/smoked pork.'

What am I forgetting?

1/30/072:32 PM

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tomMember

Well,since you said picnic,I assume that you have the bottom half of the leg-down by the hock.

It tends to have a lot more connective tissue than a butt and less interspersed fat.

You can cook it like a butt,but a lot of folks just cook it to about 185Âº and slice it like a ham.

Many feel that it has a "hammier" taste.

You can also cook it about 3-4 hours and then slit the fat all the way down.

It is easier to skin that way.

Hope this helps a little.

1/30/074:17 PM

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rt64Member

I have done quite a few picnics in my o8. I like the flavor better than the butt, but you get almost 60 % waste. That isn't too bad if you get for $.69 a lb. They seem to take longer to cook than a butt (17 to 18 hrs @ 225*for 9 lb)when done skin down. I load up the freezer when on sale for $.69 lb.

RT

1/30/074:46 PM

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thousandoakieMember

My local Von's has a few of them cryo-packed at 99 cents a pound, which out here is cheap, for ANYTHING! ;9)

I'll give it a shot. Worried about too much surface fat though, just under the skin, but, hey let's see what goes. I think they are 10 to 12 pounders, but they don't 'look' so big.

1/30/078:17 PM

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