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Post by BBQ Butcher on Nov 19, 2007 7:39:15 GMT -5
Whole Pig Cook, 11/18/0735 lb pig, started at 4:15 AM, 250° with a few chunks of apple wood here and there in a full load of Mali's lump. For now piggy has just evoo and bbq rub, inside and out. A nice plume of smoke Four hours in and hams & shoulders are up to 155!!! I just tented it with foil. After 8½ hours, it's done. Other than the foiling after four hours, I never touched it again. Oval held like a rock at 250° That little piece of foil in back of Porky is a hunk of Beef Shoulder for BBQ sammiches Kingfish and I taking it off the grill to be put into a preheated foiled cooler for transport to his house... On his sink, just waiting for us to dig in Skin is pulled back and now just help yourself Notice how easy the Shoulder Blade bone just pulled out? We added NO seasonings to the meat as we ate it. Juicy and full of pork flavor. We've decided the next one (yup, there will be a 'next time') will be ordered a few days in advance so I can inject it with Mojo and let is sit a day before cooking. All in all for a last minute, first time whole lil piggy cook, I'm a happy camper ;D
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