Cooking Time - Half Picnic


 
T

Todd Finchler

TVWBB Member
I've decided to graduate from ribs/chicken to pulled pork. Most instructions for cooking butt/picnic relate to large items (8-12 lbs). I have a 4.5lb half-picnic w/ bone. Removed fat cap w/out issue. Applied rub and refrigerated.

As the picnic is more dense than ribs/chicken (and so, too, is the chef), I figured I'd ask how long I'll need to cook it. I see one generally needs 1.5 to 2.0 hours per pound, which would suggest a 7-9 hour cook assuming lid temperatures around 225-250.

Trying to determine if:

(a) Put it on 8am and expect it ready dinner time; or
(b) Need an overnight cook to assure readiness.

Thanks, in advance.

Todd
 
I've done all my pulled pork cooks starting early and done in time for dinner. Put in about 6:30-7:00 AM. I don't see any reason why you wouldn't be done in time for dinner. Heck a small one like that you might not even need to foil. I do however cook mine at a higher temp, about 260-270. Check my earlier post "Colorado is cooking", it details todays cook which was 10.5 hours for a 7 pounder.
 
You won't have to go oveernight with a four pounder. I would however probably put it on a little earlier if you want to eat at 6 or so. I like to rest mine for at least an hour, although your probably good with half an hour. I usually do overnight cooks for large shoulders (10 to 15 pounds). I also like to keep my temperatures in the 225 to 250 range although I have never seen adverse affects it doing it higher. I also wouldn't have removed that good fat cap!

I will caution however that I have had some of the smaller ones get stuck at the plateau a little longer and this may hold you up a bit if it happens. You could just foil them or bump the temp to speed this up if it happens though. I would probably throw them on at 6 am or so. Just my $0.02.

Clark
 
Thanks for the replies. Will put on early Sun AM. Relative to removal of fat cap, the only reason I did it is b/c the prep instructions here said to do so. I did not see a debate in the instructions (i.e., some remove, some retain)... so I just followed like a good soldier...
 
Most would probably agree with the removal anyways. I just like fat. Not a great thing to say in these healthful times but so it goes! I usually leave the full cap in tack and smoke with the fat cap side down. Good luck with the timing. Let us know how it turns out!

Clark
 
Ok. Picnic on at 8am EST. Filled chamber 2/3rd full with unlit Kingsford and then poured a chimney of lit charcoal on top. Brought up temp to about 280 by 9am and expect to cook in 260-270 range as Chris proposed. I'll be adding about 10 lbs of chicken later today, so I want to keep the temp up now since it will come down when chicken added.

Hoping that picnic will be done by 4ish, so we can eat by 5-6pm...

Thanks for the feedback.
 
The update is as follows:

1. I am sick and tired of checking the temps every 30 mins - so I just ordered the ET-73. That decision was about one year overdue.

2. As to the smoke, the temps are holding at 250-260 after some vent adjustment. The picnic internal temp is at 147 after 3.5 hours on the WSM. Not sure if that is good - or too low. Threw two chickens (cut up - 10.5 lbs) on around 1130am and expect them to be done by late afternoon (or earlier).

I am pretty sure the target internal temp for the picnic is around 180-190... Will I get there in 3-4 hours with lid temps at 250-260?

Todd
 
Todd, you still have plenty of time. How are you checking internal temps, Hope ypour not pulling the lid off every hour to check them. I don't bother to check internal temp till the 8-9 hour time frame. That is typically when I foil then insert remote probe into the meat, then I can just look out the kitchen window and see what is going on. If your removing the lid then your increasing cook time. Yesterday when I foiled a 7.5 lb butt internals went from 160 to 200 within 90 minutes. So if you get in a pinch break out the foil and everything will be fine.
 
Chris:

With all vents 100% open, my temp dipped to the 230s - likely b/c it is cold outside (50 in NJ) and b/c of the 10.5 lbs of chicken. I just started a chimney 3/4 full of Kingsford, which I will add at around 130pm. Hoping to drive the temp back up over 260-270.

I checked the temp by lifting the lid since I don't yet have an ET-73. Based on what you said, I'll leave it alone for a few hours and check temp again then. If internal temp is still around 150-160 at 3pm, I may foil. (Or, shall I say, should I foil then?)

Thanks.

Todd
 
Here's what you'll say tonight, I guarantee:
Best picnic I every made. The bark was great, the smokiness was just right. With all the fretting about temps and checking and all, we all loved it. Going to do it again and soon.
It seems to never fail. Enjoy dinner, you'll love it.
icon_wink.gif
BTW, the WSM laughs at outdoor temps at 50*. Cold is well below 50
 
I understand and agree. Only problem is, I NEED to have dinner on the table by 500-530 b/c of an important meeting tonight at 700. Thus, if time was not a concern, I could eat dinner later and not fret about the temps. But with an internal temp of 150 and dinner 2.5 hours away - I had to adjust the temp.

Since this is the first picnic I ever made, I will agree with your statement - will be the best one I ever made!

Todd
 
This can be filed under the "lessons learned" category...

Four pound picnic has been in WSM since 8am. It is now 4pm - so 8 hours total. Temp has been mostly at 250-270 with small spell in 230's. Internal temp never rose above 160. Foiled at hour 7 - and that brought internal from 150-160. Since dinner must be eaten at 500-530, I have taken foiled picnic out of WSM and put it in oven at 350 to finish it off.

I believe the lesson to be learned is that a picnic - even a smaller one - must be in smoker for 10-12 hours to break through the 150-160 degree plateau and bring it to 190. If so, then unless one is inclined to put meat on at 4-5am, the picnic will not be ready for dinner since it must rest before pulling.

Have I learned anything?
 
... and after less than an hour in the oven, the internal temp went from 160-190... pulled it from the oven at 445... shall let it rest for 30 mins before pulling the meat... and then dinner time.
 
Todd. Just my 2 cents, I have a 8 pounder going right now at 325, 350 at the start. I'm thinking 5 to 5.5 hours for 185. Rest than slice
Timothy
 
As a P.S. to this thread:

After an hour in the oven, removed it at 190 internal temp. Meat was delicious. Some plated it, some on bread, some with sauce and some without - all enjoyed.

Just trying to get a handle on one issue:

Is it better to jack up temps to 325-350 and smoke for 7-8 hours - or - to maintain temps at 250-270 and spend 10-12 hours. I have seen both recommendations. Having oven-finished it, I see little harm in a higher-temp cook...

Todd
 
Todd.
Seems you kinda have 2 camps, the low & slow, and those who don't see any problems going with higher temps. I guess that I kind of fall in the middle. I get up early and start my cooks 5-6 AM then plan on eating 7-8PM. Day cooks thus far have been my thing. I've not done a shoulder yet, only butts. I hope my earlier recommendation didn't get you off track. I've found that 8-10 hours & then foiling has worked well with my paticular cooking schedule. Perhaps shoulers take a little extra time. Sounds like all turned out well, and finishing in the oven is not a crime. I did however post a week ago that I felt like glazing & then finishing my ribs in the oven was cheating. Bottom line is the end result, if it was good then all is well. That's all the insight this rookie has to offer. Seems everyone ate well and that is all you can ask for. That and numerous compliments....later.....Chris
 
Todd. I normally cook at 300 for butts shoulders and picnics, a tip I read from another site from Dave Lineback. The Picnic shoulder I did yesterday was a Latin Roasted Pork Shoulder from Joy .
It came out fantastic.
Bottom line is there are means and methods, how you achieve the final product is up to you.
icon_wink.gif

Timothy
 
You must log in or register to reply here.

 

Back
Top