Robert McGee
TVWBB Gold Member
My wife picked up a 5½ lb. picnic. I used my standard indirect set up with two thin firebricks off to the side with a full chimney of unlit Kingsford original. I then added 11½ lit briquettes (11½ - must be accurate, you know LOL)evenly over the pile of unlit. I had stashed four (about 2" square) hickory chunks over the pile.
I put the top vent at 50% open and the bottom vent 50% open until the heat started to climb. I gradually closed the bottom vent to about 1/8th open. I was using my Maverick 732 to monitor both the meat grill and the meat. As the heat started to rise I put the roast on the meat grill.
I had applied the standard rib rub on the night before and put it up in plastic in the refrigerator. I removed the plastic just before grilling and applied another coat of rub.
The grill reached 300 degrees and held steady. I didn't remove the cover until the roast had been on 2½ hrs and the interior meat temperature reached 160 degrees. I then put the picnic roast in a throw away aluminum pan and tightly covered it and placed it back on the grill. After about two hours, I checked it after it had reached 195 degrees internal temperature. It was still not tender. I replaced the foil and let it go another thirty minutes. It now reached a temperature of 207 degrees and was tender. I removed it from the grill, poured off the juices (saving them)and let it rest for one hour while foiled. Then my wife pulled it.
It was just a touch less juicy than my last Boston Butt but was very tasty. After the Lexington N.C. Style (vinegar based) barbecue sauce was moderately applied and the pork tossed, it was only WONDERFUL! I neglected to mention that I added just a bit of the meat juices to the meat when tossing for added flavor.
I'll put the pictures in the next frame.
Dale53
I put the top vent at 50% open and the bottom vent 50% open until the heat started to climb. I gradually closed the bottom vent to about 1/8th open. I was using my Maverick 732 to monitor both the meat grill and the meat. As the heat started to rise I put the roast on the meat grill.
I had applied the standard rib rub on the night before and put it up in plastic in the refrigerator. I removed the plastic just before grilling and applied another coat of rub.
The grill reached 300 degrees and held steady. I didn't remove the cover until the roast had been on 2½ hrs and the interior meat temperature reached 160 degrees. I then put the picnic roast in a throw away aluminum pan and tightly covered it and placed it back on the grill. After about two hours, I checked it after it had reached 195 degrees internal temperature. It was still not tender. I replaced the foil and let it go another thirty minutes. It now reached a temperature of 207 degrees and was tender. I removed it from the grill, poured off the juices (saving them)and let it rest for one hour while foiled. Then my wife pulled it.
It was just a touch less juicy than my last Boston Butt but was very tasty. After the Lexington N.C. Style (vinegar based) barbecue sauce was moderately applied and the pork tossed, it was only WONDERFUL! I neglected to mention that I added just a bit of the meat juices to the meat when tossing for added flavor.
I'll put the pictures in the next frame.
Dale53