How to Cook a Pork Picnic Roast! | Chuds BBQ
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- In this video I cook up a similar cut to the Pork Butt, the Picnic Roast. This easy recipe will give you an amazingly crispy skin and create an amazing dish. The picnic roast is super cheap, so a great cut if you want to save some money
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Love the chef John references you drop from time to time. He's one of the first TH-cam cooks I started watching years back.
Asian guy Chef John? If so that's my guy 😅
This is the exact recipe I have been looking for. Been trying to figure out how to get a smaller scale Eastern NC whole hog experience in the backyard. Going to try this out soon!
Crispy pork skin is like music to my ears. That sure looks good. Cheers, Bradley! 👍👍✌️
As a Puerto Rican, we use picnic ham for Pernil and it is amazing! Glad to see you give that cut a try!
WEPA!! I’m glad I’m not the only Puerto Rican guy in this comment section 😂
I’m one and want to make one by smoking it. I traditionally make it in the oven, would the smoke make the skin rubbery?
Good stuff Brad! I'm from Lexington, NC and they do whole shoulders there and pit cooked. The picnic brings a great texture to (some lean). I too like picnics but don't cook it often though.
Hey neighbor..
Oh man… this is like when 2 different groups of your friends meet and your worried your different worlds will collide 😂
I've been saving the skin salt since it's technically smoked salt infused with pork fat. It's pretty amazing on a lot of stuff.
Thanks for great video, Ive done many "boston butts" but always avoided the picnic cut. Now I have to try it only WSM soon.
Love all these videos you make. I’ve tried a few different recipes already and the family loves them. Brad you may need to write a Chuds cookbook with every recipe you have on TH-cam plus anymore you have. I’d 100% buy it in a heart beat.
I’d love to see this on the weber!
Would love to see some carne asada tacos on the Weber kettle series!
i watch alot of your videos with my daughter which is turning 5 in june and she gets the giggles when the snake is in the boot and chants woody woody. keep the great videos going.
Chud is the highlight of my week every week. (Don’t tell my wife…)
Never disappointed in any of your videos.... We always look forward to the next one! Thanks so much!!!
In Puerto Rico this is called a pernil. It's what we use for all holidays and occasions. I've never smoked one but you should try looking up a good Puerto Rican sofito recipe. Marinate the cut in sofito with some Oregano for 48 hours. Keeping the skin out of the marinade so you can salt it as you did. Than when your ready to smoke. I'd do a texan salt pepper rub on the meat keeping the skin clean. Ohhh. That sounds awesome.
The whole hog places keep the fire on the perimeter during the first stage of cooking, saving the direct heat for after the hog gets flipped skin-side-down. You might try that in the Chudbox to keep the meat side of a picnic from getting too crispy during the cook. Otherwise? Excellent video. Thanks!
I love hearing how hot everything is that Brad picks up. It's a staple of the video much like the boot snake.
Sauce is balanced AF! Sweet, heat, umami, etc... Just wow 👌 👏
Honestly I cook pork picnic roasts 9/10 of the time because it seems to be one of our regional cuts that is always crazy on sale. That said, I have never tried it this way with the crispy skin. Looks awesome bud, I have two in my fridge right now so I'll have to give it a try.
Wondering how you would do this with the SNS Kamado? Any ideas?
Thank you so much for teaching us how to make this on a "family loves it" scale. I'd also love to use this cut to make a bacon similar to a buckboard bacon which gives me hoagie roll sized bacon slices. I wish I could put the Homer Simpson drooling emoji here. Please keep the good work up!!!! BTW, Char Sui on the pellet smoker is AWESOME!!!! Thank you for that.
Outnumbered BBQ did this on his channel. It looked great also.
👀
omg….the crunch
Have one of these cuts sitting in my freezer. gonna give this a shot for mothers day!
Way to call attention to smoking a picnic ham! Love it.
Looks amazing! Love that crispy skin sound.
DUDE. What?!? Why am I just now hearing about this cut? I cannot wait to try this.
Ham is traditionally from the back legs of the pig. The back legs have a different flavor than the front legs. You should give it a shot.
I'm headed to Austin this week, Leroy and Lewis is on the list to visit! I'm pumped also this looks fantastic!
Dang that looks good. Crunchy Crunch. I’m definitely trying this. That’s a game changer for us pork lovers..
There seems to be a lot of boot loving snakes in your area.
Nothing better than crispy pork skin, you got that right!
Did this a few weeks ago for the first time over a masonry pit and the flavor and texture was great. It’s surprising how much volume comes from the bone, so you can’t expect nearly the amount of meat that comes from a butt. But man was that a fun cook.
next weekend will be mine
I love the pork picnic on the smoker. It's a different texture than the butt, but still delicious...and sometimes I prefer the picnic. I've only cooked it in my pellet smoker and prefer to remove the skin because it doesn't get crispy...but now you have me thinking about cooking a picnic on my Weber kettle 🤔 Thanks for another awesome video Brother Bradley 👍
Agreed. It's hard to explain the texture comparison. Tough isn't the right word. More chew, though. But flavor wise, it might be better.
This was the exact cook I did when trying to recreate your whole shoulder cook you did a while back. Came out so damn good! 👍🏽
That crunch says it all…..money! Cheers y’all!
Hey Brad, love the channel! I'm from Maryland and fairly new to BBQ. But I did your foil boat method on a brisket and the results were awesome! I have a WSM that I would like to try this method for a picnic shoulder. My only concern is if I remove the water pan so that it is getting direct heat that it might get too hot. Think it would still be ok? Keep the videos coming....love it!
I tried no water pan in my wsm to hang ribs with a rack I borrowed and found temp control to be pretty similar as with the pan in there. I always run a dry pan myself.
Zach, thanks for the response. Definitely going to try this next time, thanks!
I've used both a lot and have great results with both. I wish I could post pictures. I've never cooked skin on, interesting. Looks fantastic and I've never mopped. Now I have to try this.
i watch a lot of bbq channels, but this one.. this guy right here i want to go over cook with and share a beer with.
My daughter picked a picnic instead of a shoulder, for her pulled pork macaroni and cheese dish. I Smoked it in the usual way, and found it to have a better flavor profile than my usual pork shoulder. The skin, the bone, the meat, it's just all there. I think the secret is the bone, much like my fantastic smoked chicken thighs.
Skin sandwiches with slaw is the bomb.
That’s how you make a best friend!!!
Just pick up a skin on pork picnic shoulder. Tomorrow or next weekend going to try this. Thanks
Going for it on the Kettle Jo
".....and if you're like me you grabbed a picnic thinking it was a Boston Butt since they are right next to each other." Yup.....or in my case......mixed in with each other.
That’s what I’m talking about.
Fan-taste-ic! 😂
Looks fantastic!
Here's what I reverse seared this weekend. 2.5lb bone in ribeye over pecan.
I have that cut Christmas evening going to be good
Thanks for the Chef John references! 😂
Tried this recipe and overall it still came out okay and I will try it again. My two problems were my salt coating came off prematurely, so the skin got black. And then I overcooked the skin on top of that. Luckily the mop sauce covered up my failings 👍
see this cut of meat all the time but ignore it, now i have to go find some. looked so good
If you get the chance rather than worcestershire sauce try some maggie seasoning. It has a different flavour than worcestershire sauce and is stronger flavour wise so don't just dump in the same amount as the worcestershire sauce. I like to use it on pork chops/steaks and beef steaks, afew dashes [ or clungs in chuds case] brush it over all sides evenly and it is great. If you can give it a try we use it on most foods for seasoning and flavour.
I literally made this mistake today. Oh well. This video saved the day and I am 100% sure it will be awesome.
I love a good picnic roast. They're hard to find around here usually. I've never done it like this, but it's happening. No doubt I can achieve these results on my Weber. Keep it up, man. Love your videos. Thanks to you and all the other BBQ TH-camrs I watch, my backyard Q is better than anything I can get from any local restaurant (Mobile, AL). Ok Moe's Original is pretty dang good (sans the Airport Blvd location), but nah... Mines better... Now I'm hungry at 1 am.... Thanks...
I don’t always get aroused watching cooking channels but when I do, I prefer smoked pork recipes. I’m definitely trying this.
I want a smoker now!!! looks amazing!
Love to see you make some Chinese char siu.
Yes sir!
This looks like an awesome must try
I’m thinking hang it in the drum, then go to the grate skin side down and start moppin baby! I think that should solve the jerky problem on the meat side. Thanks for the inspiration amigo!
Spatch don't lie. Sounds like somebody's a Chef John fan
Thanks Bradley!
I would love to see you do Shashlik. I think it would work great on either the Chudbox or the weber kettle.
Can you make a video of how you would smoke or grill a Picnic Roast on a Weber Kettle?
This is one of those videos where the food looks so good I can almost taste and and it makes me angry that I don't have some in front of me. Was literally watching this getting pissed that I can't have it right now and will have to wait till the weekend to try this.
That looks like an exciting cook, I got to jump on it. Please get us more variations such as this, to the standard everyday BBQ signature items.
That’s the real deal
Oh yeah!
Would you ever try this on a Kamado? I've got the SNS Kamado and I'm debating how I can pull off this crispy skin cook...either using the slow n' sear, going traditional, or a combination of both. You've got good clearance on the Chud Box.. Looks so good!
Exactly what I was looking for ! Love it
Looks fabulous. Going to try it next wknd. Thanks so much for another great video.
Looks amazing! Would this work if it was done on a pellet grill?
Long time watcher but first time commenter, can I just ask how often are you adding charcoal to a cook like this? you mention it taking a few hours to cook but I've never noticed you mentioning the addition of new charcoal, specifically in the Chudbox. If there was a particular video explaining this, please just point me in the right direction as I enjoy watching every fantaste-ic cooking experience
I feel like if I were to do this on my pit boss pellet grill it would get scorched of direct flame?
I absolutely love this video the "gulmp taste good" at the end and tastastic gave me a chuckle 😃 😀 😄 I'm cooking a picnic right now, but it's being done in the oven either way good poiters. Thanks...I'm hitting the subscribe button.
Could I follow these temperatures and do the same thing in a baking dish in the oven?
Hey Brad, I’m Leo. I’m a big fan! Watching your videos has inspired me to give smoking a shot. In short, I bought a $200 “char grill smoker” from HEB. Any way you can do a cook on it so you can review it. Maybe it’s not a horrible smoker as I think it is, and it’s me that sucks.
For us it is called "Pernil" and I have been smoking those and they are an amazing cut of pork! I like the way you cooked it and I'm going to do it that way next time.
way to go DR. you rocked this one.
hmm never heard of this looks yum
I’m sure this has been asked, but any suggestions on how to adapt this to a smoker (offset or Traeger)?
I'll pass on the msg. Good video. I'm going try this method.
Bbq is my only friend
That looks amazingly good Chuds I have to give to give this recipe a try
THANKS :)
What temperature on the smoker when flipped to crisp the skin ?
Chud Day!!!!
Great video. Going to try this for my next Pernil
Hope everyone has a great day and is able to cook something outside, I have thunderstorms in the forecast today so stuck to inside cooking.
You had me at crispy pork skin.
Ya gotta love a boot snake 😂 sooooo want a boot snake hat lol
Oh great chudster, do you think I could get similar results in a Pit Barrel Cooker?
You the Man! Once again!
Jeezus Christ that finished picnic looks better than a boston butt
That looks AMAZING !!! gotta go get me one !
Man can you run a offset and weber. I've learned a ton watching your videos. Ever thought of any smoked desserts? I did a smoked apple pie turned out fantasteic.
That looked Awesome!!! I have to try this one!!! BB
"Tenderize that bottom..."
Yes.
Man I wish I watched this video before I cut the skin off and made pulled pork!!!
What is that heat plate you used for the mop sauce?
Can anyone tell me what he made the mop sauce on? Is that some sort of small induction burner?