Lesson learned. I checked the front end of the web site for recipes for Picnic Roasts, and didn't see one. Should have looked in the pit. Everyone says remove the skin.
Wasn't sure whether to remove the skin, or leave it on. Found a recipe that said leave it on, and cook it at 500 degrees to crisp the skin for cracklin's. I guess they were cooking indoors.
After about 10 hours on the WSM 14.5 at 225 (temp reading 245 because I opened the vents to raise the temperature and shorten the stall), I fired up the Kettle/SNS. Figured I'd cook on the cool side, but set it down too close to the fire. The now melted fat from underneath the skin quickly went up in flames, and burned the skin. Good news is it was easy to scrape off the now mostly liquefied fat under the skin along with the skin. Roast tasted terrific, but skin went to the garbage can. Got a picture in the middle of the cook, but was too busy salvaging dinner to get a picture at the end with the fat and skin going up in flames.
Wasn't sure whether to remove the skin, or leave it on. Found a recipe that said leave it on, and cook it at 500 degrees to crisp the skin for cracklin's. I guess they were cooking indoors.
After about 10 hours on the WSM 14.5 at 225 (temp reading 245 because I opened the vents to raise the temperature and shorten the stall), I fired up the Kettle/SNS. Figured I'd cook on the cool side, but set it down too close to the fire. The now melted fat from underneath the skin quickly went up in flames, and burned the skin. Good news is it was easy to scrape off the now mostly liquefied fat under the skin along with the skin. Roast tasted terrific, but skin went to the garbage can. Got a picture in the middle of the cook, but was too busy salvaging dinner to get a picture at the end with the fat and skin going up in flames.
Comment