smoking Apple pecan smoked pork picnic

cypresshill1973 said:
That looks yummy.That part of the pig has been used for smoking?
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That particular piece was a picnic not a butt, meat tends to be a little sweeter or richer in flavor delicious though I'm a Boston butt cooking freak lol
 
Ten hours, excellent bark, great moisture!  What temp do you take it OS?  Did you use apple?  Any injection or just rub?
 
SmokenFire said:
Ten hours, excellent bark, great moisture!  What temp do you take it OS?  Did you use apple?  Any injection or just rub?
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I never inject pork brother usually buy my pork from local farmers they are bread to have more fat thus more flavor. As for temp I take my pork to 192 degrees then wrap in butcher's paper and into my cooler to rest minimum 2 hours this allows the pork to finish as it cools meat breaks down and fat renders at 170 deg so the rest still helps break down the protein slowly! Get show stopping pork every time!! :)
With pork big fan of Apple,cherry,pecan, mix gives great color even better flavor! And my rub is all I need to bring it home :). Used to inject but found it mostly unnecessary. Depends on the cook and flavor profile I'm looking for. When I competed I did but not much anymore. Just good rub and I never peek :) Dont mop or spritz unless I get a protein that's on the lean side.
Thanks for the props brother!! :)
 
I've injected in the past but ultimately didn't think it 'took things over the top' like some people believe - I'm more of a 'set it and leave it be' kinda guy.  I like apple n cherry for shoulder and apple and oak for ribs.  I've heard pecan is great for lots of things, especially peppers, but never tried it.  In my mind the only true recipe or success is good meat, a good rub and a good thermometer.  ;)
 
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