23½ hour butt smoke 225°

Dr. Strangelove · June 2009

Here he is hanging with some chicken breast buds:

and 23½ hours later:

Then converted to pulled pork:

Problem is, I keep getting this hard "rind" all the way around the butt, which I have to remove and throw away, along with the first ½" or so of meat, which takes on a really reddish hue, from the smoke I guess. I just wish there wasn't so much waste.

Celtic Wolf · June 2009

What was wrong with the smoke ring?

23 1/2 hours is excessive. Was that 225 degs Dome or Grate?

Panhandle Smoker · June 2009

It sound like you are throwing the best part (the bark)away. :huh: :ermm:

vidalia1 · June 2009

OMG dude you threw away the bark which is the best part...the BGE police may come take your Egg away.... :P :woohoo:

stike · June 2009

that hard rind is the skin on a picnic butt. should take that off if you want edible bark all around

Eggmoramus · June 2009

Hey dude, send the bark my way, that's the best part!

Misippi Egger · June 2009

Like Stike said, you should remove the skin on a picnic before prepping and cooking.

Try a Boston Butt part of the shoulder instead of the picnic - you will get a great bark and little waste! :woohoo:

Dr. Strangelove · June 2009

Hee hee just teasing folks :P ... course I chopped up the bark an added it to the pulled pork, didn't y'all see it in the photo?

Good advice on removing the skin from a picnic, never have bothered, perhaps I will try that next time!

Firetruck · June 2009

Some may think you to be a troll. :laugh:

Hoss · June 2009

Keep that skin cuz.Remove it after the cook,season it with a little rub,place in a 350 degree oven on a rack over a pan.Cook til crispy.It's better than the PP!

I guarontee!

thirdeye · June 2009

thirdeye · June 2009

Some future options with a picnic are to trim some of the skin away, leaving enough for a little heat shield (and some good cracklins*) -OR- remove it all and just treat it like a butt end.

*the skin on a picnic is thicker than that on a young pig, oil it with olive oil, and if you use a turkey baster to remove some of the early drippings from your pan, you can baste the skin with this fat and it will crisp up.

Dr. Strangelove · June 2009

Some may think you to be a troll.

Oh, I think I've been around long enough to have a little fun.

I haven't posted much in recent years, but folks who have been around a while will remember me as "JET", I joined the forum in the late nineties, I guess...

23½ hour butt smoke 225°

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