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Embarrising "picnic" guestion..

Midnight SmokerMidnight Smoker Posts: 273
edited 9:58AM in EggHead Forum
I have cooked literally 100's of butts.....but, never one picnic! A local Food Lion has them on sale for $.69/lb. I want to cook a few up for a softball game, but am nervous about a first time cook......should I stick with BB's or give the picnic a chance....especially at $.69/lb? Been to archives, but no my laptop is slow as heck and driving me nuts. Any help would be appreciated. Paul


  • AZRPAZRP Posts: 10,116
    All the picnics I've seen have the skin on them, I would remove the skin so you get some bark. Picnics make very good pulled pork so have fun with it. -RP
  • HossHoss Posts: 14,600
    IMHO picnics have a BETTER flavor than BUTTS!!!GO FOR IT!!! :)
  • HossHoss Posts: 14,600
    Remove the skin and bake it in the oven @350 for 30-45 mins with a little seasonin It is better than the PP!!! ;) DO NOT REMOVE THE SKIN UNTIL AFTER THE PICNIC IS DONE!!!It's YUMMEE!!!! :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Go to thirdeye's site Playing With Fire & Smoke. He has a nice discussion on pork.

  • I use picnics all the time, they come out great. I have never seen them for that low of a price so I would get out there and go for it if I were you.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Rooster KRooster K Posts: 416
    I think picnics have more long strings of meat compaired to butts. I cut the skin and fat off the top and cook them just like a butt.
  • JPFJPF Posts: 592
    I agree. Will cook either both are great!
  • BacchusBacchus Posts: 6,019
    Cook em up just like butts. More skin equals less edible bark in the end but not a biggie.
  • Big'unBig'un Posts: 5,909
    No embarassment here, that's why we're on this forum. I cook picnics much more than butts, I like the flavor better and they have different muscles so the meat has more of a variety of colors. Just remove the outside skin and prep as you would a butt. I cook mine to 192F and let rest for two hours. There will be a little bit more of the sinew and other stuff to be thrown away, but the flavor will be worth it. You'll do great!
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