hi guys
this is my latest smoke of 3 picnic cuts after trimming i brined the meat in my cool box
i softened 2 onions in a pan with a little oil added some crushed garlic (1/2 bulb) along with some, paprika, sugar , black pepper and salt i am very careful not to use more than 7.5% salt so i use metric measurements as 1 litre of water weighs 1 kilogram i used 4 ltrs of water 1 Kg of ice and 375 grams of salt as using more salt may turn the pork into bacon i left the meat in the brine for 24 hours
this is one piece after removing from the brine
i then rubbed on some yellow mustard
i used my own rub and used skewers to hold them together for smoking
this is my uds basket i built up the charcoal around the steel pipe and placed some cherry wood and a little pear wood in amongst the coals
i fired up the chimney
i then poured the lit coals down the pipe
i then removed the pipe leaving the hot coals in the center
in went the basket
3 picnic cuts probed up and ready to go
i smoked them at 225f until the IT was 165f i wrapped them in foil and placed them back in and continued at 225f until the IT was 195-200f ,at 4.30am after a total time of 13 1/2 hours i removed them and placed them in a cool box to rest
this was the juices from the drip pans i skimmed off the fat and i reserved it to use when pulling
this is after it had rested for a couple of hours
as you can see it pulled apart with no effort at all and was very juicy
the bone came out clean i then pulled some to eat straight away
i then removed all the bones from all the picnics and vac packed the rest to freeze
well worth the long day smoking i took some to a friends who was having a bbq party no one there had ever tried pulled pork before and it went down a treat, as bbq here in england is mainly burgers and sausages on a grill . i think i have converted a few to
SLOW AND LOW IS THE WAY TO GO!!!
this is my latest smoke of 3 picnic cuts after trimming i brined the meat in my cool box
i softened 2 onions in a pan with a little oil added some crushed garlic (1/2 bulb) along with some, paprika, sugar , black pepper and salt i am very careful not to use more than 7.5% salt so i use metric measurements as 1 litre of water weighs 1 kilogram i used 4 ltrs of water 1 Kg of ice and 375 grams of salt as using more salt may turn the pork into bacon i left the meat in the brine for 24 hours
this is one piece after removing from the brine
i then rubbed on some yellow mustard
i used my own rub and used skewers to hold them together for smoking
this is my uds basket i built up the charcoal around the steel pipe and placed some cherry wood and a little pear wood in amongst the coals
i fired up the chimney
i then poured the lit coals down the pipe
i then removed the pipe leaving the hot coals in the center
in went the basket
3 picnic cuts probed up and ready to go
i smoked them at 225f until the IT was 165f i wrapped them in foil and placed them back in and continued at 225f until the IT was 195-200f ,at 4.30am after a total time of 13 1/2 hours i removed them and placed them in a cool box to rest
this was the juices from the drip pans i skimmed off the fat and i reserved it to use when pulling
this is after it had rested for a couple of hours
as you can see it pulled apart with no effort at all and was very juicy
the bone came out clean i then pulled some to eat straight away
i then removed all the bones from all the picnics and vac packed the rest to freeze
well worth the long day smoking i took some to a friends who was having a bbq party no one there had ever tried pulled pork before and it went down a treat, as bbq here in england is mainly burgers and sausages on a grill . i think i have converted a few to
SLOW AND LOW IS THE WAY TO GO!!!
