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Old 08-30-2007, 07:17 AM   #1
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I could only find this pork...(I't finished!! -Pics & Vi

I couldn't wait until Sams later today so I went and bought this...Do I BBQ it the same way? It looks like a raw ham. Do I need to trim the fat so the rub can get in? HELP..Please ,,,Pork Gurus!!!... At least it has a bone in it...



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Old 08-30-2007, 07:25 AM   #2
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Sapo, what's the sodium content on that??? The reason I ask is there are enhanced butts and picnics, meaning they're pumped up with a solution that contain broth which contains salt. If it is enhanced it will still work, but will have a "hammy" flavor to the finished produt and I would suggest cutting back on the salt in your rub if it is enhanced.

Howver, whether it's enhanced or not it will make good BBQ. Just remove the thick layer of skin and rub and cook 225-250* for approximately 1.5-2 hrs per lb until you get to 190*, foil and let rest in a cooler until you're ready to pull!
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Old 08-30-2007, 07:26 AM   #3
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That's a Picnic Boy!
Good job and that'll work just fine.

Don't worry about trimming fat ot skin.
Wash that puppy and slather all down with some French's Yellow Mustard and RUB of yer choice.

Fire around 225 - 250 degrees

1.5 - 2 hours per pound.

The internal temp will slowly rise till it hits about 160 where it will platue for a couple hours as the Fat renders. After that it will start rising again. When she's at 200 degree yer pulling her off. Let it set 30 minutes to set and get double latex gloves and break her apart. Throw away fat and bones and anything you would not stick straight in yer mouth.

I say mix up a Vinegar sauce and slap on there next but that's just me.

Go Boy!
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Old 08-30-2007, 07:29 AM   #4
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$1.18 ain't too bad but we get picnics around here for $.99 per pound.

Boston Butts are $1.39 per pound

I buy them biotches by the case which of course is cheaper.

I'll be cooking 16 - 20 Butts tonight myself.
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Old 08-30-2007, 07:29 AM   #5
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Quote:
Originally Posted by Larry Wolfe
Sapo, what's the sodium content on that???
sodium = 65mg Is that ok?
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Old 08-30-2007, 07:31 AM   #6
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Sappo....I would definatly trim the skin on...and I also trim the fat caps on my butts...there is enough internal marbleling to keep it moist...if you trim you'll end up with more bark and more of a deep smokey flavor...the smoke will have a hard time getting thru the skin and a lot of fat...Just my .02
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Old 08-30-2007, 07:31 AM   #7
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Quote:
Originally Posted by Mike Hedrick
That's a Picnic Boy!
Good job and that'll work just fine.

Don't worry about trimming fat ot skin.
Wash that puppy and slather all down with some French's Yellow Mustard and RUB of yer choice.

Fire around 225 - 250 degrees

1.5 - 2 hours per pound.

The internal temp will slowly rise till it hits about 160 where it will platue for a couple hours as the Fat renders. After that it will start rising again. When she's at 200 degree yer pulling her off. Let it set 30 minutes to set and get double latex gloves and break her apart. Throw away fat and bones and anything you would not stick straight in yer mouth.

I say mix up a Vinegar sauce and slap on there next but that's just me.

Go Boy!
I will try it out now... It's going to be a trip.. I have a one prob mavirick for now...Is it ok to put a pan under it for water and catch drippings? I'm going to make it in the Kamado...
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Old 08-30-2007, 07:32 AM   #8
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Quote:
Originally Posted by wittdog
Sappo....I would definatly trim the skin on...and I also trim the fat caps on my butts...there is enough internal marbleling to keep it moist...if you trim you'll end up with more bark and more of a deep smokey flavor...the smoke will have a hard time getting thru the skin and a lot of fat...Just my .02
Ok... I have a few good ideas from you Gurus... thanks...
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Old 08-30-2007, 07:33 AM   #9
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Quote:
Originally Posted by surfinsapo
Quote:
Originally Posted by Larry Wolfe
Sapo, what's the sodium content on that???
sodium = 65mg Is that ok?
Perfect, that's a fresh non enhanced picnic!! It's gonna be awesome!!
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Old 08-30-2007, 07:35 AM   #10
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Don't set it in a pan. A pan way under is fine but set the meat on the rack bro.

After Bible study this morning I'm heading to Sam's or BJ to get a ton of meat to cook too. Yer gonna get hooked on pulled pork once you do this bro. Yer beef eating friends will love you except the ones who smell that pork smoke for 14 hours. lol
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