Pork Picnic Questions

[Zach Tripp]

I am planning to smoke a pork picnic for the first time this weekend and have a couple of questions:

- For the overnight cook in my WB, do I have to keep an eye on things throughout the night, or can I just let it go while I get a good night's sleep?

- I'd like to serve the pulled pork at a family gathering the day after the smoke (i.e., smoke Friday-Saturday, serve at my brother's house on Sunday). What is the best way to reheat the meat and keep it moist? I am not planning on putting a sauce on the meat; just having it available for those who want to put it on their own plate.

 

[j biesinger]

You'll need to pull the pork while its still warm, so do that after it rests some.

Also try to recover as much juice as possible (Bryan taught me to do that before it gets too cold or a bit will congeal on the foil and be lost). You got time, so chill a tub of the juice and scrape off the fat, you'll be left with a bowl of spicy, smoky, porky jello that can be mixed in with the pp to give it some moisture during the reheat.

As for the reheat, I go two ways depending on the situation. I'll load the pp into aluminum pans, cover in foil and put into a low oven, stirring occasionally until its warmed to were I want it. or I'll load the pp into ziplocs and drop the bags into a pot (or cooler) filled with water warmed almost to a boil.

good luck.

 

[Phil Perrin]

ack,so far as sleeping ,I would check it every three hours or so,but you don't have to babysit it. That's the beauty of this smoker!

 

[Dave Hutson]

Make sure to criss cross score the rind. It allows rub to penetrate, and gives you crispy little squares of heaven to eat later!