Today we got a hickory smoked pork picnic done on the yoder load which it taught guys. Let's get started So guys welcome back to the channel if you know here my name is Todd and this is greenhorn barbecue and beer We're glad that you can spend a little bit of time your day to join us So what we got here is a pork picnic now from what I understand because I've never cooked one of these before is that This is part of the shoulder of the pig that's way up high and it includes the upper part of the leg arm Do they have arms and it tends to be what they consider more of the white meat of the pig Whereas the pork shoulders and stuff tend to be a little bit more down the darker side of me I think But anyway a very inexpensive piece of meat, but you can make this thing taste so good guys So what I wanted to do since this white meat is injected and I didn't have any specific injection laying around I wanted to try something new onion soup to the rescue now I strain the onion soup and then I cut it with a little bit of water and then I put it in my injector or put it in a cup and pull it in the syringe and I kind of went around and injecting here and you know You tend to see that piece of meat kind of fluff off a little bit because you're injecting that fluid I ended up bending a couple needles because I think I hit the bone a couple times But take your time go around and inject it now you can inject before or after the rub You know, that's your preference. I did it in this case before I decided to rub it now How are we gonna rub it? Well first? I'm gonna take a cheapo yellow mustard Smear the whole thing down with it including the skin now. There's a lot of skin still left on this pork picnic But that's okay. It's gonna go skin side down and then I took some killer hogs hot barbecue rub And I generously applied that all over the thing and then I just let it sit there while I went outside and Fired up the yoder now if you watch my last video I showed you the kind of wood I've been using lately It's hickory splits that I'm getting commercially out of a big box store It works pretty good on the yoder with your toss-sized smoker you might find some other kind of wood that you like More more power to you so this was gonna be a long cook probably eight or nine hours So while I was in the yoder I wanted to keep track of those temperatures now Incomes the grill of holics wireless barbecue thermometer. It's got a base station with a handy little pocket-sized Remote you can take with you. It's fully functional. It has manual plus auto settings has an alarm feature and has a really nice long probe and it was just right for the probe port that I installed in my yoder loaded with your talk I'll leave a video up here for you guys for that how-to I install that right here now I'm a grill of holics affiliate So if you guys want to go check out your own I'm gonna give you 20% off If you follow the link down the description here use discount code greenhorn And I got all kinds of cool stuff too. So the temperature I was going for today was between 250 and 275 a little bit higher than what I did with the ribs on my last video Of course, I'll leave another link to the ribs video right here and the reason I'm going with 252.75 Really nothing more than to try something a little bit different plus it's a little bit of a leaner meat Not as much fat to render so it probably doesn't need as much time to cook But you know again, that's meat kind of Guessing here. So once that fire was pretty steady nice and blue smoke not smoky Silly smoke eyes don't do that to yourself Nice blue smoke and the temperature is steady and you got your rhythm going down I Put the pork picnic on there. I kind of orient it toward the left toward the exit End of the smoker that area works well for me. I also used a water pan just to Normalize the cooking chamber it tends to make the heat a little bit more even for me So about two hours into the cook the color and the bark setup started to look really nice Now I didn't expect to get much of a bark here with the sickery wood I just I'm not seeing a lot of bark and some of the stuff I've been cooking lately So I really didn't care because we were gonna end up pulling this apart anyway So the bark was just starting to get set up, but not quite where I wanted it So I let it go for probably another half hour and then I started spritzing now I was spritzing with a apple cider vinegar water mix about every 20 to 30 minutes or so and Nothing to exotic here four hours in it was looking really nice. I really liked the direction this Pork picnic was going the color was nice and golden brown. It was smelling like bacon guys The skin wasn't getting black char like you've heard and seen in other people's cooks with this type of meat It was actually looking really really nice So basically for the next few hours all I had to do is just maintain that fire Keeping the temperature right around 250 to 275 now with these sick burners guys It's really hard to nail a specific temperature and let it coast like that You end up really having in a variation in temperature sometimes as much as 25 degrees or so So go for something in the middle knowing that you might go plus or minus You know 10 or 15 or 20 degrees guys That's really not the end of the world guys as long as you have a nice steady Temperature of the meat that's slowly getting warmer and warmer Which you don't want is to go away for a few hours let that Smoker get cold then you've really screwed up your cook So once the pork picnic got to about 165 and I was very happy with the Color and the bark that I did get I decided to use foil wrap here guys So I used two pieces of foil crisscrossed like a star and then I pulled out my secret ingredient guys Not so secret anymore, but pork fat guys I got this stuff at Whole Foods a little bit pricey, but it's very tasty guys So that's all I put inside the boat with the pork was just some melted down pork fat Rapped up really tight and this time guys I went with the oven 300 degrees and that's purely to save wood because at this point BTU's BTU guys as I always say Save that wood least around here. You know, I don't want to be spending a lot of money on wood And then you could put in your oven watch TV hang out in your house and you know some parts of the country might be snowing right now So it's okay to pierce that foil when you're doing this and I'm using the Instraid thermometer that I have and I'm just kind of going through kind of feeling it and when it feels just right guys It's done now. I might check the temperature and if temperatures, you know, in the 200-2005 range Great, but I've had pork definitely that's been probed tender at less temperatures In fact with a pork picnic you may not need to go all the way up to 205 because it's so lean All right guys and all we had to do is rest it up for a few moments and eat it now We didn't let it rest for a long time. We were hungry and we wanted to make some tacos So sassy and I unwrap that bad boy and look at this guys. It just came out so good We drizzled in some of the juices from the pork fat and oh my god. It was so good Now the onion soup water mix as an injection Didn't really seem to change the color or anything. There wasn't any staining that I could tell and the onion really wasn't noticeable So I'm really not sure what kind of effect I had with that style of injection But it was definitely moist and what I got to say about hickory guys is it's not overpowering It's a very pleasant wood guy so if you haven't tried smoking with hickory I highly recommend it I think sassy and I were both very pleased with the results It was tasty. We're gonna make tacos with this and all kinds of other dishes guys It's great for lefties and pull pork sandwiches Skies limit and this is a pretty inexpensive piece of meat guys I think we paid 10 or 12 bucks for this and that would easily feed a family of four or six So guys thanks for watching again check the description down for links to these fine grilla hollocks products For discount code right now 20% off be sure to subscribe and we'll see you later Oh