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Picnic cuts

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smokinsop
smokinsop Posts: 180
edited November -1 in EggHead Forum
Do you remove the fat and skin from the picnics before smoking ? Done a lot of butts, never a picnic. Got a deal at 67 cents lb. Couldnt pass it up
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  • Spin
    Spin Posts: 1,375
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    smokinsop,[p]Cooking the picnics with the skin on is fine and works very well. I like to remove the skin so I can rub all of the meat and get a more flavorful (rub, smoke) meal. I save the skin and cover the meat once it reaches 150 degrees so that the meat doesn't dry out. This method works fine also.[p]Spin
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    smokinsop,
    I have done like Spin and I have also scored the skin to allow the flavor to penetrate. I did this when I used a picnic cut for Cuban Mojo Pork where the meat was marinated for a couple of days. Some people eat the skin.[p]Hope this helps,
    RhumAndJerk

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  • wdan
    wdan Posts: 261
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    smokinsop,
    Sundown got me to try picnics a couple of years ago and I have gotten particular about which cut I choose ever since.[p]I use butt when I make traditional American pulled pork. The picnic part of the shoulder works for me when I make the Cuban Lechon Asado. I leave the skin on and cross-score it. This helps to really hold in the Mojo marinade overnight. I also use a picnic when making something of a Luau presentation. Like some others, I think the flavor of the picnic is more intense and it seems to "chunk up" better as opposed to butt that tends to get more stringy. Just MHO however.
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