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texas q'in
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Joined: 22 Jun 2009
Posts: 189
Location: West Texas
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 Posted: Dec 11 2009 Post subject: What do I do with this picnic? |
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Wife just brought home an 8.5 picnic. I have never done one. I know it's part of the shoulder, top or bottom I don't know but I'm assuming you cook it like a bb? Now I have done alot of those I'm just curious.I've seen post's on this but never thought I would be cooking one.  . Anything I should take note of ? I will be cooking this in my uds tomorrow and will be seasoning up tonite.
More pics to come!
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Cranky Buzzard
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Joined: 13 May 2008
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Location: Plano, Texas
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| Posted: Dec 11 2009 Post subject: |
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Skin it, slather it in mustard, rub it, cook it at 225-250 until you get to ~200 internal, take pictures, shred it, take pictures, and make sammichs! Then take a plated picture...
But that's just me. 
Seriously, cook it like a butt and enjoy...
Charlie
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SierraScott
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Joined: 12 Sep 2007
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| Posted: Dec 11 2009 Post subject: |
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salt and pepper and smoke! Maybe go simple and let the smoke be the king.
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texas q'in
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Joined: 22 Jun 2009
Posts: 189
Location: West Texas
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| Posted: Dec 11 2009 Post subject: |
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Hey Charlie were you serious about skinning it? Alot more fat than what I'm used to seeing on the bb or will this cook off? I always go in and pick the fat if there is any on a bb after it's cooked before I pull but this seems to be a bit thicker. Hahaha kinda got me spooked a bit.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.
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| Posted: Dec 11 2009 Post subject: |
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texas q'in, I treat them just like a Butt. However I trim off the skin like skinning a deer leaving as much fat as I can. After that Rub and either Mustard or EVOO slather and more rub.
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Cranky Buzzard
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Joined: 13 May 2008
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Location: Plano, Texas
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| Posted: Dec 11 2009 Post subject: |
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| texas q'in wrote: | | Hey Charlie were you serious about skinning it? Alot more fat than what I'm used to seeing on the bb or will this cook off? I always go in and pick the fat if there is any on a bb after it's cooked before I pull but this seems to be a bit thicker. Hahaha kinda got me spooked a bit. |
I personally leave the skin on for butts and picnics, but I like cracklin and a lot of others don't.
If I were cooking for me and the wife, I'd leave it alone and remove the excess fat and skin once it was done. If I were cooking for guests I'd skin it first and trim it a bit if it had a LOT of fat on it. Usually with guests you have an audience when you take the meat off the pit. Scraping fat in front of them makes some of them freak out...
EITHER WAY, I would be mopping the critter every hour with something that had a little EVOO in it to help it seal the juices in....
Charlie
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Dec 11 2009 Post subject: |
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Skin it, leaving some fat on the meat. Smoke it to perfection. Render the skin and fat in chunks. Pork rinds and chittlins and lard. Make cornbread from the lard and chittlins and have PP sammies on cornbread halves. Break out the Tabasco Sauce for the Rinds, grab a case of cold ones and have a good time.
Good stuff.
Warning: The above is not for vegetarians.
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SierraScott
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Joined: 12 Sep 2007
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Location: Pollock Pines, CA
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| Posted: Dec 11 2009 Post subject: |
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I like what Jar Head said, but I'm still partial to leaving the picnic as is and smoking it to tasty perfection. The parts under the skin are triple flavored with smoke, rendered skin and fat. 
But that's just me.
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roxy
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Location: Wasaga beach, Ontario
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| Posted: Dec 11 2009 Post subject: |
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Coat it up in some oil, pile on your favorite rub and smoke the you know what out of it..
Take it to 200 internal, pull as you please. Add some of my world famous mustard sauce, pile high on a nice bun and chow down.
I would score the skin and when you pull it, reserve the skin.. Get a good hot skillet of oil going and make some smoked pork rinds..
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SmokeHound
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Location: North Idaho
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| Posted: Dec 11 2009 Post subject: |
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| roxy wrote: | Coat it up in some oil, pile on your favorite rub and smoke the you know what out of it..
Take it to 200 internal, pull as you please. Add some of my world famous mustard sauce, pile high on a nice bun and chow down.
I would score the skin and when you pull it, reserve the skin.. Get a good hot skillet of oil going and make some smoked pork rinds.. |
MMmmm..... pork rinds!!!
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texas q'in
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Joined: 22 Jun 2009
Posts: 189
Location: West Texas
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| Posted: Dec 12 2009 Post subject: |
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Ok. here's some latest pics.
Rubbed and ready
2 Hrs in and spritzed
4hrs in and spritzed and flipped
More to come!
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Cranky Buzzard
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| Posted: Dec 12 2009 Post subject: |
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Looking good!
Should make for some nice PP here in a little while!
Charlie
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MarkJ
Joined: 08 Dec 2009
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| Posted: Dec 12 2009 Post subject: |
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| That looks delicious !! |
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texas q'in
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Joined: 22 Jun 2009
Posts: 189
Location: West Texas
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| Posted: Dec 12 2009 Post subject: |
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Here we go about 6 hrs in.
Thought I would have a few cold 16's. lol maybe 12?14?
7.5 hrs in and going to foil.
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.
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| Posted: Dec 12 2009 Post subject: |
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texas q'in, looks like you have a fine handle on that Picnic  You have some nice bark forming right there. I will be watching for some finished pics  Debbie just pulled one out of the freezer for a Sunday cook while I am working on the cooker.
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SierraScott
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Joined: 12 Sep 2007
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Location: Pollock Pines, CA
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| Posted: Dec 12 2009 Post subject: |
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Nothing is more satisfying when lifting the lid and seeing a roast like that, than holding some ice cold refreshment to go with the view!
Great looking cook! Finish her up and let's see those pics.
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