smoking Apple pecan smoked pork picnic

[oldsalty]

Thru this picnic on 9 am trying a new rub cooking at 225 smells fantastic about 9 lbs of porky goodness.

 

[grantmichaels]

I can't believe I've already smoked 3x times and I haven't done a butt yet (the whole reason I setup to smoke) ...
 
Looking good ...

 

[wayright]

Looks great! 
Give us some pulled piccys when its done 
 

Kevin

 

[oldsalty]

Will do. Smoke is going beautiful. Love doing picnics get more meat off a butt though the picnic tend to have a sweeter flavor really nice. Here it is just off smoker 10 hrs.
Time to wrap and rest.

 

[grantmichaels]

<chant>pull, pull, pull ...</chant>

 

[HigherThisHeat]

Beautiful butt. Now pull it apart!
 
 
 
Whoa. Wait. Nevermind
 
 
 
But yeah. I wanna see that thing all shredded up!

 

[oldsalty]

Sorry guys had to let it rest then just pulled a little bit for pics here is the finished product. Was tender and unbelievably juicy.

 

[grantmichaels]

Yum.

 

[oldsalty]

Yum.

Had incredible smoky flavor insane new rub was a 10.

 

[grantmichaels]

I see some longer looking seed there ... like caraway or fennel, maybe ...
 
Whatcha got going on there? ...

 

[oldsalty]

I see some longer looking seed there ... like caraway or fennel, maybe ...
 
Whatcha got going on there? ...

here's the finished pull.

 

[wayright]

Thats whats up 
 

 
Kevin

 

[PepTalk]

Thats whats up 
 

 
Kevin

Damn...thats what I'm talkin bout!   Salty, next time Im in Myrtle Beach I'm gonna hit you up! 
I'll bring the Brew!

 

[oldsalty]

Damn...thats what I'm talkin bout!   Salty, next time Im in Myrtle Beach I'm gonna hit you up! 
I'll bring the Brew!

Just pm me when you're gonna be in the area brother. BBQ AND GUMBO

 

[The Hot Pepper]

Looks good. Like pulled pork, not "shredded" pork, I really can't stand when it's over pulled and just shreds. Those are nice pieces there.

The bark looks a little wet in the finished pic, did you rest it in foil? I like the towel method, or just rest in a warmed oven, myself. Keeps the bark dry and crisp.

 

[oldsalty]

Looks good. Like pulled pork, not "shredded" pork, I really can't stand when it's over pulled and just shreds. Those are nice pieces there.The bark looks a little wet in the finished pic, did you rest it in foil? I like the towel method, or just rest in a warmed oven, myself. Keeps the bark dry and crisp.

I wrapped in butcher's paper this works great allows steam to escape but keeps bark firm big fan of Mr bark and Mr Brown being crispy moved to foil to pull bark looks wet but was nice, a crispy and crunchy porky treat
Using the butcher paper is a great old-school trick popular in the south and help keep pork moist who let resting giver a try. "Bring me four fried chickens and a Coke."
CHEERS

 

[The Hot Pepper]

Nice tip! Thanks!

Yeah the foil wrap can ruin the bark by trapping all the water. Yours just looks wet from mixing with the juices, ha! Nice job! Looks hella moist.

I like the way you cook, sir.

 

[oldsalty]

Nice tip! Thanks!Yeah the foil wrap can ruin the bark by trapping all the water. Yours just looks wet from mixing with the juices, ha! Nice job! Looks hella moist.I like the way you cook, sir.

Thank you my good man! That's quite a compliment from a cook as astute as you. CHEERS

 

[HigherThisHeat]

Thank you my good man! That's quite a compliment from a cook as astute as you. CHEERS

 
 
Wait.... this brings up a question for me. I'm a late comer on this here forum, so I probably missed the scoop.
 
I don't mean this in an insulting way. I come to you with the utmost respect. Clearly THP knows his food shit! Like hardcore... But what exactly are your cooking credentials THP?? I ask that out of curiosity. Have/do you do that for a living er what? Spill da beans please

 

[cypresshill1973]

That looks yummy.

That part of the pig has been used for smoking?