Picnic Slicer w/ Q-View

Discussion in 'Pork' started by scooper, Jul 5, 2011.

  1. scooper

    scooper Smoking Fanatic

    Wife wanted a picnic done slicer style, not pulled, for 4th of July.  Who am I to say no?

    One thing I find interesting is that after a 48 hour brine, then a 24 hour rub, the heat from the hot smoked paprika permeated down into the meat a lot.  I love heat, so I am pleasantly surprised by this.  Do you suppose it is because the salt in the brine was still working and drawing the rub down into the meat?

    I found a nice 9.2 LB picnic, skinned it,


    made a brine of Kosher salt, apple juice, ground cloves and ground bay leaves. I flipped it a lot because it wasn't fully covered.


    2 days in the brine, took it out, dried it,


    Mustard and rubbed it.

    Rub Ingredients:      

    ½ Cup Dark Brown Sugar

    ¼ Cup Smoked Sweet Paprika

    ¼ Cup Smoked Hot Paprika

    2½ TBS Course Black Pepper

    2 TBS Kosher Salt

    1½ TBS Garlic Powder           

    1½ TBS Onion Powder

    1 ½ tsp Chili Powder

    ½ tsp cinnamon (true Ceylon cinnamon.  very strong)        

    ½ tsp nutmeg


    then after another 24 hours in the fridge, it was happy.


    Masterbuilt 30", hickory chunks, 240 degrees.  After 5 or 6 hours:


    At around 9 hours the digital read 161, and the dial thermo read 157.  I pulled it and covered it to rest for an hour, or until I had enough rum.  I can't remember which.  I took the thermometers out because anything between 155 and 165 for pork is fine with me if it's not being pulled.  I ain't scared of pink in my pork!


    Sorry about the white-out in the money shot.  Flash was set on auto, and this was the best of the 4 pics I took.  It is pink around the bone, but I'd rather have that than a dried out roast.


    Nice juicy slices.


    Slaw, tater salad, corn, pan drippings, and finishing sauce, and it was money!

    thunderdome likes this.
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Great to see a sliced one here and there. Great job! [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks really good! Never sliced one myself, guess I'll have to give it a try.
  4. scooper

    scooper Smoking Fanatic

    Thanks guys.  Last nights left overs were still really good.  I cut 4 nice thick slices out of the center and just barely warmed them in the nuke box.  Just as moist as the first night.

    Yesterdays lunch was a sammie on white bread with lots of smaller slices off the bone, finishing sauce, and a mound of slaw.  Today is in a tub:  Layer of tater salad, layer of slaw, and handful of chunked shank pieces and bark topped with finishing sauce.

    It's down to taco meat for tonight. Not a scrap goin' to waste.  I will definitely repeat this one.  Maybe try more brown sugar in the rub.  I have to be careful being diabetic.  I'll prolly do apple wood instead of hickory too.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]it looks great thanks for the Qview
  6. sunman76

    sunman76 Master of the Pit

    [​IMG]  great post thanks for sharing!
  7. michael ark

    michael ark Master of the Pit

  8. venture

    venture Smoking Guru OTBS Member

    I don't see much sliced on here.  That is a shame cause I like it that way as well as pulled.  I guess it is the southern tradition thing.  Yours looks great, and those ears are the perfect company for the piggy.

    Good luck and good smoking.
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Great color and it looks very juicy[​IMG]

    I like to slice my boneless butts also,


        Thanks for the Qview

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