Bride cuts her eyes 👀.and says...

[16Adams]

We've had beef a lot, cook some pork, please. And so it is on this wind swept day, me and Gnome are on the patio firing the drum for a salt capped pork picnic. Cowboy briquettes with about a tallboy size hickory split. My plans are to season the meat after the cook.
A thin Shack Sauce or similar. In a few hours may add a couple Nekkid Fatty,. Perhaps, maybe.

 

[16Adams]

Update

 

[16Adams]

Pretty close to 6 hours kicked the salt crust off and flipped the picnic skin side down. No idea what temp is but looks right. I'll give it another 1-2 hours and take an internal temp.

 

[jermoQ]

Adams, it looks great! Have you done the salt cap a lot? I have never tried that before.

 

[16Adams]

My first time. Theory as I understand is it dries the cap whilst fat cap up. Then you remove the salt and flip fat cap down to make crispy pork skin to chop into your chopped pulled pork. Chuds BBQ video on YouTube. again my first time

 

[Big George's BBQ]

Off to a nice start. Like that salt cap

 

[16Adams]

Here's the ChudsBBQ YouTube video link

https://m.youtube.com/watch?v=xuZ0FV2iSP8

 

[SmokinAussie]

I'm liking this a lot!

 

[16Adams]

Ok sitting about 191° internal. Skin is thumping like it's crunchy. Color is beautiful. Went back and watched the video. I failed to brush the skin with white vineyard I failed to mop. Anyway, is mine I own it. Who knows perhaps I'll be just fine without those steps. I plan to take it close to 200° internal, remove skin and wrap and hold the picnic for a few hours. Life's a dance boys and girls, a dance

 

[16Adams]

Took the picnic off at 197° IT. Remove fat cap. Nice and crunchy about 70% so ate a good bite of goodness and placed back into drum. Seasoned the skinned picnic with Oakridge SM wrapped tight in foil and into a cooler. Will check in fat cap in about 20.

 

[16Adams]

The roast is awesome but I'm going to call fail on crunchy pig skin
Only about a fifth of it was crunchy edible. The rest was like an Edmond sole. Perhaps I have too much dental work and didn't want to stretch a bridge too far
One nice thing was when I pulled the fat cap some of pork and melted fat adhered. The Bride and I enjoyed that delicacy immensely. Next time I try it going to follow instructions, all of them

 

[Big George's BBQ]

That looks fantastic. I dont know Adams MSU is yours. Following all of the directions may be a drastic step :laugh:

 

[LordRiffenstein]

Last summer I did the salt cap on a piece of pork belly. Dried it in the fridge, smoked skin up with the salt cap on. When pork was nearly done, I put it skin down right over the coals. Very crispy skin!

https://www.instagram.com/p/Ci3D-ldL95N/?utm_source=ig_web_copy_link

Yours probably needed a bit higher temp to crisp up the skin.