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Pork Picnic

Unknown
Unknown
edited November -1 in EggHead Forum
Hi - Have a 7lb. fresh pork picnic in the freezer which I would like to do more as a conventional roast than as pulled pork, probably with an old world type spice mix - any suggestions? Am thinking of brining - yes/no? Thanx - ERIC
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Comments

  • Just-RuthandJim
    Just-RuthandJim Posts: 17
    E.B., We took the plunge and did aprox the same size picnic on the Egg...the flavor was wonderful. We used JJ's rub and cooked at between 190 and 210 degrees for approximately 14 hours and then raised the temperature to aprox 350. We hadn't paid as much attention to what had previously been said on the forum about 'overnight cooks' so we started cooking at about 8:30 AM....big mistake!! We were able to take the picnic off at about 5 AM on Sunday morning. After the Egg cooled we looked and there was still lump to be burned. We have never been too impressed with pulled pork even though we currently live close to North Carolina but the flavor of the picnic is wonderful. Careful measurement showed the resulting meat was approximately 33% of the original meat weight. We will do it again but, as I said before, we are now firm believers in overnight cooks!

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  • Unknown
    Unknown
    Just-RuthandJim,
    Just got in from a trip & saw your response to my picnic question; thanx for the advice. Was figuring on about 20 hrs; gonna try an "old world" type spice mix, maybe brine beforehand if I have the time, which is a problem with my job. Will post results when I do it - Thanx. ERIC
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