This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

First time pork picnic on the Pit Barrel

  • Filter
  • Time
  • Show
Clear All
new posts

    First time pork picnic on the Pit Barrel

    She lost two pounds taking off the skin and fat cap (13.11-11.1) The pile on the left is what was cut off the leg part. Going to hang so it is not flat, but vertically oriented in relation to the bottom of the pit. Need to cut a couple more pieces of rebar. Probably hang around 1 A.M tomorrow night. Got the salt on for the brine. Click image for larger version

Name:	P1010pponpb391.jpg
Views:	20
Size:	68.4 KB
ID:	8519

    I just bought a picnic at my Sam's club. Getting ready to trim and salt it. Do you plan on using butchers twine? Or is it needed on a picnic? I assume you are doing it for pulled pork...


      I'm going to see how loose it is when I put the hooks in it. I tie butts together. Yeh, pulled pork.


        At 4.5 hours till lift off it was time for a little oil and Modified Memphis Rub

        Click image for larger version

Name:	pppb.jpg
Views:	17
Size:	96.3 KB
ID:	8888 Click image for larger version

Name:	pppb1.jpg
Views:	16
Size:	159.2 KB
ID:	8889


        • David Parrish
          David Parrish commented
          Editing a comment
          Looking good!

        • FLBuckeye
          FLBuckeye commented
          Editing a comment
          What did you modify on the MD?

        Check? Check? Did you get that hangin?


          Extended the hang time to 4:30 A.M. CST (technically 4:34) so I could have this for supper. I substitute Allspice and Thyme powder, for the Ginger and Rosemary powder, respectively.

          Cut my last piece of rebar, lit her up with solid B & B and gave her a 15 minute preheat. I had some other rebar I re-purposed from another cooker that were just a little too short. Any movement and they would fall off. Click image for larger version

Name:	pppb2.jpg
Views:	18
Size:	149.8 KB
ID:	8972


            4 hour mark. 144 internal. Barrel temp lower 260's. Peaked at 300. Dropped to 290 after about 1/2 hour. Nice slow steady drop sine then.

            Protruding bone with nice bark....

            Click image for larger version

Name:	pppb3.jpg
Views:	16
Size:	105.2 KB
ID:	8994 Click image for larger version

Name:	pppb4.jpg
Views:	16
Size:	110.7 KB
ID:	8995


              Mmmmm, makes me wish I had one goin' today.


                Man that sucker is smelling gooooooooooood!! 5 hour 10 minute mark. 152 internal. Headed to church.

                Took off the rebar, laid on the grate with some foil underneath. Kinda somewhat leaned it on one side of the barrel with the hooks propping it off the side wall.

                Put some foil around one of the rebar holes to keep the temp under 250. Barrel temp has settled in the upper 230's. Gotta like that.

                She can ride to probe tender.


                  9 hour mark. 163 internal. Church went loooong (good thing) so the cooker cooled off a little more than I wanted, no biggee, got her at about 220 now still rolling unwrapped.

                  Gonna bark the chrud out of this thing. I don't need it until about 8 tonight so extended cooking time is welcome.


                  • boftx
                    boftx commented
                    Editing a comment
                    And how much of that bark will actually make it to the table?

                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    Less than what came out the pit.

                  At the 10 hour and 41 minute mark it got put to rest.

                  At the 15 hour and 51 minute mark I got to make me a nice little sammich before bed.

                  I yielded exactly 6 pounds of pulled product off of a 13.11 pound picnic.

                  Not bad for that much skin and bone, lotta skin and bone compared to a butt. Looong muscle fibers.
                  Click image for larger version

Name:	pppb7.jpg
Views:	16
Size:	93.8 KB
ID:	9210
                  Last edited by Jerod Broussard; August 10, 2014, 07:37 PM.


                  • boftx
                    boftx commented
                    Editing a comment
                    Nicely done, sir!

                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    That bark pic was just for you!!

                  Lookin good Jrod. So what do you prefer to work with, butt or picnic? I'm guessing butt might be more user friendly?


                    Yeh, I think with the Picnic it would be better to get out the electric knife (after you remove the bones) and just cut out some cross sections and pull those independently.

                    Twas a little work getting the skin and fat off, bones came right out, actually almost fell out.

                    For ribs I like my Modified Memphis Dust. For pork shoulder I prefer the PBC All-Purpose and then right before I throw it in the cooker, a light sprinkle of 50/50 white and brown sugar.



                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review

                    Compact Powerful Sear Machine For Your Next Tailgater

                    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                    Click here to read our detailed review and to order

                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review

                    GrillGrates Take Gas Grills To The Infrared†Zone

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.