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Old 06-13-2007, 01:34 PM   #31
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Quote:
Originally Posted by Jeekinz
BTW, not to confuze matters . It's a 7.27 lb. picnic.
Are you saying you have a cured picnic "ham" rather than a fresh pork butt??
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Old 06-13-2007, 01:41 PM   #32
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not cured.
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Old 06-13-2007, 01:48 PM   #33
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Quote:
Originally Posted by Jeekinz
BTW, not to confuze matters . It's a 7.27 lb. picnic.
LMAO - If it were me, I would plan on 12 hours. There's no harm if it doesn't take that long. A friend of mine SWORE that her method of cooking a turkey would work in 4 hours - I had some grumbling guests after another 4 hours of cooking (oh, and a bit tipsy too) And I know you know this already - shoot for 200 final temp. Let rest 20 - 30 minutes.

And those pieces that turn black on the outside? MMMMMMMMMMM - those are prime picking pieces when it's done!

UB - picnic is just another name for it.
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Old 06-13-2007, 01:56 PM   #34
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Uncle Bob, could you enlighten me on the "Minion Method"? I've never heard of it before.
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Old 06-13-2007, 02:20 PM   #35
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Picnic another name for what? A pork butt?? Au Contraire!

While it is true that Pork shoulders, pork butts, and picnics are part and parcel of the front leg and shoulder of a hog they are not actully the same item. A pork shoulder (the whole thing) is made up of the picnic and the butt. When the top of the shoulder is seperated it becomes a pork butt. What is left is called a picnic or picnic ham as most of them are cured in the same manner as a true ham. Fresh picnics can be BBQed in the same manner as a pork butt. Due to their make up, bone structure etc there is more waste on a fresh picnic however.

Jeekinz.. If what you have is a fresh (uncured) picnic then I would recommend you remove any, and all skin before cooking. Rubs, basting sauces, finishing sauces, smoke, etc will not penetrate the skin.

Have fun!
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Old 06-13-2007, 02:55 PM   #36
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Quote:
Originally Posted by AllenOK
Uncle Bob, could you enlighten me on the "Minion Method"? I've never heard of it before.
It is a process "invented" by the World Renowned Pit Master, and Keeper of the Coals, Jim Minion. In this process, a small amount of lit charcoal is placed in the center of a bed of charcoal allowing the outer charcoal to gradually ignite as the cook progresses. Thus giving you a longer cook time! It is especially valuable in a cooker where adding charcoal during the cook is impractical or impossible.

Have fun!
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Old 06-13-2007, 03:56 PM   #37
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UB - I do believe all that explanation (pork butt vs. picnic) rings a bell.
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Old 06-13-2007, 04:11 PM   #38
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HH has smoked lots of shoulders. I keep the beer cold and make potato salad and change the CDs.

In other words, I'm no expert on the actual pig-fire-time ratio.

But I don't believe HH has ever smoked anything for as long as 11 hours. For Memorial Day he put a shoulder on the cooker around 1 p.m. and we were eating it by 6. He usually keeps his temp at 250 though.
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Old 06-13-2007, 04:58 PM   #39
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Thanks Uncle Bob!
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Old 06-14-2007, 10:41 AM   #40
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Uncle B,

I picked up 2 20# bags of Kingsford Original. To keep a steady temp of 225-250 about how many coals should I use? Will 2 bags last for 12 hrs? I'm familliar with lump but not briquettes.

Edit - Sorry, I just read your post again....215-225 deg.
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