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Fresh Picnic

 
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LT_203



Joined: 13 Sep 2010
Posts: 17

PostPosted: Wed Oct 27 10 7:33 pm    Post subject: Fresh Picnic Reply with quote

Going to cook this weekend and plans were to have a couple of butts on the smoker. However, a buddy brought over two fresh picnics. Small - 8lbs each - and don't look like much meat will be available after cooking. Bone is big and still has the skin on and a lot of fat. Any ideas on preparing? Was going to put a rub on but will not be able to put on all the meat. Thanks and any ideas would be helpful. Confused
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Oct 27 10 8:22 pm    Post subject: Reply with quote

Sounds like shank end of a ham.
If you want "ham" then it must be cured. Otherwise, skin it and cook it like a butt for PP. You may have to chop it , because, IMO it won't pull to good.

http://www.dizzypigbbq.com/recipesHam.html
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LT_203



Joined: 13 Sep 2010
Posts: 17

PostPosted: Wed Oct 27 10 9:47 pm    Post subject: Reply with quote

So, my question now is why do I have to skin it? I've helped with whole hogs that had the skin on. Is this different? Yes, it is the shank end of the ham and I don't expect much meat from these. I understand about it may not pull good. I may get a couple of butts myself and cook along with these.
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Teleking
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Joined: 26 Sep 2007
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PostPosted: Wed Oct 27 10 9:59 pm    Post subject: Reply with quote

LT_203 wrote:
Yes, it is the shank end of the ham and I don't expect much meat from these.


Smoke to desired temp then drop in a pot of water with some beans.

Cheers
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Wed Oct 27 10 10:00 pm    Post subject: Reply with quote

Usually a picnic, or picnic ham, is from the lower end of the shoulder (the upper end being the butt). This is not a ham...again, "usually" (you may be from some strange part of the country that calls the cut by a different name).

You do not have to skin it unless you want more surface area for your rub. Personally, I would still cook one butt to go along with these two picnics.

And yes, hams do pull. They tend to be a bit more dry and have a lighter flavor than shoulders, but that's just part of the game. I know folks/restaurants that ONLY cook hams for their bbq.
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Last edited by Pit Boss on Thu Oct 28 10 9:38 am; edited 1 time in total
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patruns
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Joined: 03 Mar 2010
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PostPosted: Thu Oct 28 10 12:40 am    Post subject: Reply with quote

Teleking wrote:
LT_203 wrote:
Yes, it is the shank end of the ham and I don't expect much meat from these.


Smoke to desired temp then drop in a pot of water with some beans.

Cheers


That's why I throw a few hocks in during my cooks and then shrink wrap and freeze. I can taste that winter soup now...............
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