Did one of the picnic roasts (aka the top of the Boston butt/shoulder) of the 7:15 pig the other day. He was awesome! Brined the bone in roast in kosher salt, brine sugar water and a smidgen of apple juice overnight then put a rub of jalapeño powder, fresh cracked black pepper and bit of ground cosher salt and mustard seed. Put on the smoker burning post oak at 250 for about five hours until he hit 178 internal temp, then let him rest for 15 minutes. Coleslaw, tater salad,and homemade barbecue sauce slice em thin and layered em on some bolilos and oh man it was a feast.

yummy

If the hogs will come back, maybe you can have another one. Looks like Ol 7:15 is getting the super cooking treatment. You make good tater salad?

Dang that’s some good looking pork!

Family ok on tater salad. Sometimes struggle with getting taters too the right doneness either over or under and with eyeballing 5he right of mustard.

Don't you wish he could see himself now...

I think this is him. Call it a ‘before’ picture. Above is the OP’s ‘after’ picture.

Great looking roast!

Oh, man, and look at that bark! Was it tender taking it up to 175? Guessing that several hours above 160 would get those collagens dissolving, but I keep seeing a "magic temperature" of 203 degrees.

Yep extremely tender and juicy, bout like a good brisket. Just wanted to get em at least close to 180 to kill trichonosis as it is still possible in wild hogs though most if not all cases in the US come from folks eating black bear. I think with pork a good brine is the key.

Those hogs are so good to eat, when properly taken care of, and properly cooked.That is one great looking roast