My first shoulder

Unknown

My first shoulder is nearly ready to come off the egg, and I'm pretty excited. One question though, through the night the egg temperature dipped as low as 190, will this negatively affect the end results, or is the most important thing the internal temp when I take it off?[p]This is a trial run for Labor Day weekend. I'm using hickory chunks and apple chips, and a basic rub of paprika, onion powder, garlic powder, cayenne, salt and pepper. It's a 10# bone-in picnic, they didn't have any butts at the store. Any suggestions?

Unknown

One more thing, I left the skin on, should I have taken it off?

Fidel

Jonah,[p]No problems with the fire going that low, as long as it didn't go out.[p]Internal temps are what matter in the final product. I would check your temps in several places and make sure they are all in the 195-205 range. Some places will be a few degrees different than others, this is OK and normal. The biggest thing is to make sure the temp probe goes in and out with almost no resistance. With a butt/shoulder you can also wiggle the blade bone a little - it may actually just pull free and the butt fall into 2 large pieces. All of this indicates how tender the finished product is.[p]Good luck, I'm sure it will turn out just fine - probably better than you expect.[p]

Fidel

Jonah,[p]Skin on or off a picnic is all a matter of personal preference. Leaving the skin on just leaves a better barrier against the heat.[p]

Unknown

Fidel,
Thanks Fidel. I'm actually only at 171 internal temp, so I've got to wait a few hours unfortunately. Thanks for the tips. There's no good BBQ here in CT, so no matter how it turns out it'll probably be the best I've had in a while.

thirdeye

<p />Jonah,[p]I have no problem with picnics at all. The meat near the bone and in the hock can have a slightly different flavor and may be darker, but it's very good (as you will find out) Sometimes I'll cook two butts and one picnic for the variety of texture and color in the pulled pork.[p]I only inject butts about 50% of the time, but I generally inject picnics, going heavier in the hock. [p]~thirdeye~

Wingman

Jonah,
I JUST pulled mine off at 201 all over. Its also a Picnic! Looks just like the picture in the post[p]NOW WHAT DO I DO WITH IT????[p]Looking to eat in 2 hours, pulled off 10 min ago and its wrapped heavily in foil

thirdeye

Wingman,[p]Put it in a cooler, crumpled newspaper below and above for insulation to hold the heat. 2 hours in the cooler is perfect for a picnic. It will be nice and hot for pulling.[p]~thirdeye~

Wingman

thirdeye,
Well its 97 deg and climbing outside! I could just leave it on the porch. [p]After that, pull, pull, pull, RIGHT??

thirdeye

Wingman,[p]Actually, it's pull, sample, pull, sample, add some sauce to some, sample. There is a lot of sampling involved.[p]~thirdeye~

Unknown

Jonah, I spend a good bit of time in CT and echo your sentiments on finding good, reasonably priced restaurants. The shoreline is loaded with tourist traps but I guess if you look hard enough there are a few places worthy of mention. Just one reason that I cook for myself 8 days a week! Now, as an about-to-become Egger, it can only get better! BTW, every now & then I make a day trip over to the Point Judith area (where the ferry leaves for Block Island) and bring back the largest lobster that I can fit in a pot (and that's right off the boat)! Enjoy the summer![p]Rascal

ChefDave

thirdeye,[p]Hey that's the way I did it this morning and by the time I finished pulling meal off of two butts and samplying my wife said I was done with breakfast and lunch.....

Big'un

Jonah,
I personally prefer the picnic. IMHO, it seems to have evn more moisture and maybe even a bit more forgiving. I personally prefer to remove the skin to allow more bark. I season with rub, slather with mustard, and then season with rub again; always great results.
You are in for a treat, my friend(maybe that's why they call it a picnic). Enjoy!!
Big'un[p][p][p][p]

Unknown

Big'un,
Great pics, thanks. It's at 196 and I'm taking it off. Can't wait![p]I have to get some of those cool wooden forks (pullers?) too.