Post by BBQ Butcher on Jan 23, 2006 5:06:19 GMT -5
Okay...here is the Pork Shoulder Picnic experiment that I did over the weekend. At first I called the concoction a 'butt mop', but will have to rename, as I didn't 'mop', but I did marinate for three days.
Here I've skinned the shoulder and cooked up the 'mop', recipe at the end. I also poked a few holes in the meat to allow some of the marinade in.
The meat and the 'mop' have been moved to a 2½ gallon Hefty plastic sealer bag. If you haven't tried these yet, you need to get a package and try one for your next butt, brisket, ribs etc. The shoulder sat in the bottom of the fridge from Thursday morning til Sunday morning, flipping the bag once a day.
Three days and it's time to 'drip dry'. This is what it looked like after removing from the bag and letting the extra marinade run off. The pepper and some of the spices from the bbq sauce are adhered nicely to the meat.
A light dusting of my barbecue rub and we are ready to start cooking on the Primo Round Large.
I did an indirect set up here. An aluminum pan, 1/3rd full of water sitting on two split fire bricks. A full load of B&B Lump with some hickory chunks for extra flavor. I ran the dome temp at 250° the entire time. Here's the little bugger after 10 hours, no spritzing, no peeking and internal temp is at 195°
I would normally foil at this point for about an hour. But, it was getting late and we were getting mighty hungry. I pulled a couple handfulls so we could make a few sammiches.
All in all this was an excellent hunk of meat. I will pass full judgement the next time I do it with a Pork Butt and the foiling at the end. I believe the meat in the Picnic to be a tad sweeter than the Butt, however we liked the combo of flavors that this experiment produced.
"Butt Mop" recipe
1 cup beer
½ cup mustard based bbq sauce
¾ cup Dale's Sauce
1 TBS pepper
1 TBS sugar
Place all ingredients into a small sauce pan; bring to a simmer, stirring frequently. Remove from heat when sugar has melted. Cool.
Here I've skinned the shoulder and cooked up the 'mop', recipe at the end. I also poked a few holes in the meat to allow some of the marinade in.
The meat and the 'mop' have been moved to a 2½ gallon Hefty plastic sealer bag. If you haven't tried these yet, you need to get a package and try one for your next butt, brisket, ribs etc. The shoulder sat in the bottom of the fridge from Thursday morning til Sunday morning, flipping the bag once a day.
Three days and it's time to 'drip dry'. This is what it looked like after removing from the bag and letting the extra marinade run off. The pepper and some of the spices from the bbq sauce are adhered nicely to the meat.
A light dusting of my barbecue rub and we are ready to start cooking on the Primo Round Large.
I did an indirect set up here. An aluminum pan, 1/3rd full of water sitting on two split fire bricks. A full load of B&B Lump with some hickory chunks for extra flavor. I ran the dome temp at 250° the entire time. Here's the little bugger after 10 hours, no spritzing, no peeking and internal temp is at 195°
I would normally foil at this point for about an hour. But, it was getting late and we were getting mighty hungry. I pulled a couple handfulls so we could make a few sammiches.
All in all this was an excellent hunk of meat. I will pass full judgement the next time I do it with a Pork Butt and the foiling at the end. I believe the meat in the Picnic to be a tad sweeter than the Butt, however we liked the combo of flavors that this experiment produced.
"Butt Mop" recipe
1 cup beer
½ cup mustard based bbq sauce
¾ cup Dale's Sauce
1 TBS pepper
1 TBS sugar
Place all ingredients into a small sauce pan; bring to a simmer, stirring frequently. Remove from heat when sugar has melted. Cool.