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Pork Picnic

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  • kingdarb
    Club Member
    • Nov 2015
    • 152
    • Toronto, Ontario

    Pork Picnic

    So this is a smaller picnic that I smoked/cooked on the KJ classic a week or so ago. I didn't bother dry-brining this cut. I cut the fat cap off, rubbed it with yellow mustard for glue, gave it a good dose of Meat Church Honey Hot Hot and Honey Hog, and threw it on the KJ at 225. I had the heat deflectors in place for indirect with a drip pan slightly above the deflectors. No water in the drip pan (doesn't seem to be required in the kamado). I threw a couple chunks of hickory on the coals. I cooked it until 203 internal, brought it inside, wrapped in in foil and towels and into the cooler for a couple hours then pulled for dinner. The bark was great (very chewy and tasty) and the meat inside was tender. Turned out really well.

    I did run out of fuel at one point during the cook, which lasted about 17 hours (I didn't crutch and the stall took awhile - coupled with the temp loss when I had to add fuel). I believe I did not use enough charcoal and I lit the lump at the bottom of the pile, so maybe this affected how it burned. I also used the kickash basket and the increased airflow vs the stock firebowl may have accelerated coal consumption.

    In any case, here are some pics; the picnic is on the left side of the KJ - there is a beef blade on the right.









  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4958
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney starters (regular and half).
      Joule.
      GrillGrates.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    #2
    Now I'm craving some pulled pork! Yours looks tasty. I just checked out Meat Church Honey Hog Hot on meatchurch.com (I've only used Meathead's Memphis Dust).

    Comment

    • kingdarb
      Club Member
      • Nov 2015
      • 152
      • Toronto, Ontario

      #3
      fuzzydaddy I have yet to try out Meatheads rub recipes, but will get around to it soon! I have tried a bunch of the Meat Church rubs and they are all great so far. I have also tried some of the Dizzy Pig rubs which I also really like. Worth a try if you want something different!

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5365
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #4
        kingdarb The Big Bad Brisket Rub is great, and I think you will like his Memphis Dust. Mixing your own is a lot less expensive than buying brands off the shelf. The Picnic looks great, if you haven't done so already try a Boston Butt.

        Comment

        • Skip
          Founding Member
          • Jul 2014
          • 3304
          • Blue Earth, Minnesota
          • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

          #5
          Nice cook kingdarb . You make me hungry!

          Comment

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          Meat-Up in Memphis 2021

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