How to Cook a Pork Picnic Roast! | Chuds BBQ

[@x63]

Love the chef John references you drop from time to time. He's one of the first KZbin cooks I started watching years back.

[@armanic4191]

Asian guy Chef John? If so that's my guy 😅

[@excusemeflo]

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!

[@dwaynewladyka577]

Crispy pork skin is like music to my ears. That sure looks good. Cheers, Bradley! 👍👍✌️

[@Browns2433]

As a Puerto Rican, we use picnic ham for Pernil and it is amazing! Glad to see you give that cut a try!

[@jxff2000]

WEPA!! I’m glad I’m not the only Puerto Rican guy in this comment section 😂

[@gongyooho7312]

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?

[@josephdefay1998]

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 KZbin plus anymore you have. I’d 100% buy it in a heart beat.

[@michaelbroska3144]

Never disappointed in any of your videos.... We always look forward to the next one! Thanks so much!!!

[@thehungryhussey]

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.

[@BigT27295]

Hey neighbor..

[@krisbabic89]

Oh man… this is like when 2 different groups of your friends meet and your worried your different worlds will collide 😂

[@rcsask]

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.

[@caseykoonce3694]

I’d love to see this on the weber!

[@gbouley1]

Thanks for great video, Ive done many "boston butts" but always avoided the picnic cut. Now I have to try it only WSM soon.

[@fartacus69]

Would love to see some carne asada tacos on the Weber kettle series!

[@piggear]

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.

[@Spankys_racing]

Chud is the highlight of my week every week. (Don’t tell my wife…)

[@skrombopuloslopez2537]

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.

[@JonnyNizz]

Have one of these cuts sitting in my freezer. gonna give this a shot for mothers day!

[@RazDaz74]

Sauce is balanced AF! Sweet, heat, umami, etc... Just wow 👌 👏

[@doplinger1]

Nothing better than crispy pork skin, you got that right!

[@cameroncouch3878]

I love hearing how hot everything is that Brad picks up. It's a staple of the video much like the boot snake.

[@BigPeter1313]

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.

[@OffsetRookie]

Looks amazing! Love that crispy skin sound.

[@Hunter_B13]

I'm headed to Austin this week, Leroy and Lewis is on the list to visit! I'm pumped also this looks fantastic!

[@jaybooth4815]

That crunch says it all…..money! Cheers y’all!

[@hatch2775]

DUDE. What?!? Why am I just now hearing about this cut? I cannot wait to try this.

[@shawnbrown8995]

Dang that looks good. Crunchy Crunch. I’m definitely trying this. That’s a game changer for us pork lovers..

[@calebmoos7742]

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.

[@spen4christ]

I want a smoker now!!! looks amazing!

[@PostalBarbecue]

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.

[@joshmendleson1671]

Wondering how you would do this with the SNS Kamado? Any ideas?

[@cookitwithcarmine4809]

Way to call attention to smoking a picnic ham! Love it.

[@FakeName39]

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.

[@wesmccarley9845]

That’s how you make a best friend!!!

[@KENNEY1023]

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.

[@williamwhite1997]

This looks like an awesome must try

[@BigT27295]

Skin sandwiches with slaw is the bomb.

[@RobertBrown-yz1gn]

Looks fantastic! Here's what I reverse seared this weekend. 2.5lb bone in ribeye over pecan.

[@fathersonandskillet]

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!

[@blueone117]

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! 👍🏽

[@cesarmarzan6170]

Exactly what I was looking for ! Love it

[@badinfluencebbq4754]

Looks fabulous. Going to try it next wknd. Thanks so much for another great video.

[@paulprosser16]

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!

[@zacherymorgan97]

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.

[@paulprosser16]

Zach, thanks for the response. Definitely going to try this next time, thanks!

[@rmftrushing6591]

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 KZbinrs 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...

[@andrewgoolsby7574]

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 👍

[@TXDeathInvestigator]

Thanks for the Chef John references! 😂

[@randypoe560]

way to go DR. you rocked this one.

[@colinkennedy4646]

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.

[@paula.2422]

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 👍

[@shawngillogly6873]

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.

[@joegrycowski211]

I literally made this mistake today. Oh well. This video saved the day and I am 100% sure it will be awesome.

[@cpmow831]

omg….the crunch

[@mychaelramirez9613]

You the Man! Once again!

[@Mopsink]

I would love to see you do Shashlik. I think it would work great on either the Chudbox or the weber kettle.

[@davidh8258]

see this cut of meat all the time but ignore it, now i have to go find some. looked so good

[@leopoldomata7231]

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.

[@RobinsonStevens]

Thanks Bradley!

[@CoolJay77]

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.

[@michaeldauria4386]

That looks amazingly good Chuds I have to give to give this recipe a try

[@tlc2011jlc]

Going for it on the Kettle Jo

[@19925dm]

Looks amazing! Would this work if it was done on a pellet grill?

[@hogzillabbqshow9105]

That looked Awesome!!! I have to try this one!!! BB

[@gcampos5150]

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.

[@KenDunham]

That looks AMAZING !!! gotta go get me one !

[@gforcekaras]

Love to see you make some Chinese char siu.

[@PedroBarbosa-is8gn]

Great video. Going to try this for my next Pernil

[@wolfman011000]

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.

[@jonathanp8012]

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

[@jeffbriggs7120]

I have that cut Christmas evening going to be good

[@luishfims]

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.

[@jacobogorman6151]

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!

[@mrks790]

This is mouth watering good!!!

[@joshmendleson1671]

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!

[@mikequinn7076]

Frickin awesome!

[@chriszinn7143]

Just pick up a skin on pork picnic shoulder. Tomorrow or next weekend going to try this. Thanks

[@aaronw8781]

I don’t always get aroused watching cooking channels but when I do, I prefer smoked pork recipes. I’m definitely trying this.

[@calveryc1]

Oh great chudster, do you think I could get similar results in a Pit Barrel Cooker?

[@caseythomas7971]

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.

[@rschaffer86]

Great work!

[@chuchuchuchia]

Could I follow these temperatures and do the same thing in a baking dish in the oven?

[@mikeweir181]

I feel like if I were to do this on my pit boss pellet grill it would get scorched of direct flame?

[@sergiomacal9910]

What temperature on the smoker when flipped to crisp the skin ?

[@michaelhulsey201]

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.

[@brandonortiz5296]

Do you just Preheat that metal plate to cook on it like that?

[@luketackett5686]

hey what do you think about wrapping up beef ribs with butcher paper like a brisket?

[@cmbigballa979]

Great vid! Is the Weber Kettle series over? This would have been a great cook for it.

[@soumynonareverse7807]

Could you do the same thing on a Weber? This really looks great

[@Fr3Tr3]

next weekend will be mine

[@tinman8880]

What is that heat plate you used for the mop sauce?

[@jainsley44]

I’m sure this has been asked, but any suggestions on how to adapt this to a smoker (offset or Traeger)?

[@johnclemente8214]

Can you make a video of how you would smoke or grill a Picnic Roast on a Weber Kettle?

[@joer1757]

That’s the real deal

[@jlaw3255]

Was that trivet providing heat?

[@lydiamashcka4362]

Soooo, when will we be able to buy your cook book???

[@TerryDuo]

Would it be possible to do this on a Weber Kettle?

[@MoesSmokeStackGrill]

Yum! Looks delicious man! 🔥🔥

[@SuperiorEtchworx]

I like it...........Just need a Mini Chud Box. What's shipping like to Melbourne Australia?

[@meriosh89]

at what temperature are you cooking this beauty?

[@Adam-ky1hs]

hmm never heard of this looks yum

[@careyjackson704]

Outnumbered BBQ did this on his channel. It looked great also.

[@outnumberedbbq]

👀

[@korycs6]

love to see you cook fish or smoke a salmon

[@Bigslimjim81]

Yes sir!

[@dubehigh]

How do you clean you mop?

[@lukenicholson4413]

You had me at crispy pork skin.

[@Jayisafunkydude]

Bbq is my only friend