Cliff H.
Master Chef
Since I have been smoking Boston butts, I have settled into a routine. Bring the internal temp to 195 rest it for 2-3 hours, and then enjoy very tender and very moist pulled pork.
Yesterday I agreed to help a fellow Church member smoke 48 picnics. I was told that they cooked just like butts. So with that in mind I grabbed my trusty bright orange Therma pen and we started checking for doneness after 7-8 hours spinning on two big rotiseries that were both running at 300.
We pulled off ten roast that hit 195. One of the guys cracked one open to sample it. The results were frustrating. Dry pork that was no where near pullable.
The guy heading up the cook planned to chop the meat anyway but I didn't expect these cuts to act that much different from butts. Anyways. 205-210 was the magic temp for pulled pork with these picnics.
I plan to run some experimental cooks in a more controlled environment.
Advice appreciated.
Yesterday I agreed to help a fellow Church member smoke 48 picnics. I was told that they cooked just like butts. So with that in mind I grabbed my trusty bright orange Therma pen and we started checking for doneness after 7-8 hours spinning on two big rotiseries that were both running at 300.
We pulled off ten roast that hit 195. One of the guys cracked one open to sample it. The results were frustrating. Dry pork that was no where near pullable.
The guy heading up the cook planned to chop the meat anyway but I didn't expect these cuts to act that much different from butts. Anyways. 205-210 was the magic temp for pulled pork with these picnics.
I plan to run some experimental cooks in a more controlled environment.
Advice appreciated.