Picnic Pulled Pork w/ Q-view
- Thread starter joeflyde
- Start date
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Sounds good. Having had the honor to try and skin a few raw picnics...found it sorta labor intensive..so I follow the good advice somebody gave me one time..which is cut a circular shallow cuff through the rind about 2" above the hock then cut through the rind up the inseam running from the cuff to the top. Do the mustard slather and rub..put in the heat and smoke and cook it about three hours at normal pit temps. At that stage the skin will come off using a pair of tongs like kicking off an old house shoe. Rub the big wet spot where the skin was removed and coninue cooking. Lay the skin fat side down and cook it along with the meat. Makes might fine smoked crunchy cracklings. Might try that next time you want to get adventurous.
No, here is the skin after it was boiled to render some of the fat. Next into 200 degree oven to dry. Seen several posts where the next step is to the smoker or deep fryer. May just split in half and test both.
Hopefully I will have some tasty treats during tomorrow's smoke.
Hopefully I will have some tasty treats during tomorrow's smoke.
Let us know how this turns out as very curious to know.... Thanks !
Boy, getting a late start today. Skins removed from oven at 6:30am, quite a bit of shrinkage. They have about a 1/4" fat layer remaining, Hope they are ready for the deep fryer now.
Picnic is now on smoker.....
That's r2d2's cousin. My 20 yr old baby, Need a new one, but hard to get rid of the familiarity. The legs of the Char-Broil is in the background. One day i'm gonna smoke something on it.
Picnic is now on smoker.....
That's r2d2's cousin. My 20 yr old baby, Need a new one, but hard to get rid of the familiarity. The legs of the Char-Broil is in the background. One day i'm gonna smoke something on it.
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Featured A couple thick strips please!
