Pork Picnic

Unknown

Dear Gang - Am finally going to do the 7.5 lb picnic I mentioned once or twice before. Want to do it as more of a roast or ham than as pulled pork. Plan on brining before egging - was going to go low & slow, but would appreciate any advice re: cooking temps, as well as final internal temp - do I want to shoot for same temp as pulled pork? Thanx - ERIC

Tim M

E.B.,[p]I think you can go to 165-175 internal and be safe. I don't see the need for much higher if you're going to slice it. Long and slow is to let the meat render itself free of the fat over time. Sliced pork can be done with a hotter fire for a shorter time. Hopefully others with more experience with that type of coo will chime in soon. [p]Tim

Mop

E.B., you can still cook the butt at the same low and slow temps and times but just pull the roast off the cooker at 175º or so, don`t let it get past 185 or your heading for the pullable stage..[p]If you set the cooker for 250º (some like it a little lower than that) your looking at approx 12 hours or so, if that doesn`t sound like much fun to ya then turn up the heat a bit, shouldn`t hurt cause your not going to be completly rendering the fat out taking it off before the pull stage anyhow..[p]I have done a few like you want to do, they turn out wonderful...[p]there are many ways to skin a cat so to speak,,,[p]enjoy...[p]Mop