Shared by Matt Richards
Brooklyn - Boneless Pork Picnic Shoulder
10 hours, 58 minutes
From Whole Foods, was 3.88lbs at purchase, trimmed ~0.73lb fat cap off the top to ~3.15lbs, then tied up. Overnight dry brine, rubbed with Memphis dust.
Triple layer snake and cherry (ran out of apple). Water pan.
39F outside temp when I put the meat on.
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Prep
Closed vents but forgot to plug in fan...
Plugged in fan...
Pulled it off to refuel. No propane so i can’t set it in a warm space to keep temp.
Closed down the vents
Opened to spritz
Refuel and spritz
Got pulled away and didn’t close the vents. Closed now.
Final result was a bit dry (but not over cooked). Lean cut = linear cook = dry? Pull earlier with lean cut. Pulled at 203.
Lost over 1.5 lbs in cooking process.
Lost over 1.5 lbs in cooking process.