advice needed :)

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Jun 29, 2012

• #1

Doing a Pig tomorrow and need a little coaching. I am figuring 275° to 300°  until I get an IMT of 190° in the Ham and starting inside down , flipping in 5hrs.   How wrong can I be , I already hear you saying ,'OS , stumped on a Hog?' 

 It's been a long while and CRS is catching up with me , give me a break...

I belive Rodney said it was 60# and we are using a RF Smoker. then play it by ear?

Advice welcome  ...

 

chef jimmyj

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• Jun 29, 2012

• #2

I have only done 1 whole Hog, 100lb, but was thinking...What about skin side up with a good amount of your SOP in the cavity to add flavor and moisture to slow down the cooking of the Loins while the Shoulders and Hams get done...JJ

 

oldschoolbbq

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• Jun 29, 2012

• #3

Hmmm...Very Interesting . That may be worth a try , although didn't you mean 'skin down?' The Sop would run out with the cavity down , that or I'm missing the target here

.

We were going to start with the cavity down for about 5hrs. and flip it ; I could put it in then... just hope the heat of the Chiles doesn't stand out too much ( In-Laws can't handle Spicy) . But then it doesn't in the Fajitas , so ; if I could get that flavor in Loin , that would be good.

, you haven't brewed up a batch yet?  It would get Butt away from the screen a bit and your significant other will be happier

.LOL

 

harleysmoker

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Dec 8, 2011

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Naples, FL

• Jun 29, 2012

• #4

I'm a newbie, couldn't give advice to an old school, I might get laughed at, lol.
 

 

chef jimmyj

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• Jun 29, 2012

• #5

Ooops! Yep, skin up. My mind works faster than I type. I was thinking although you usually leave the Tejas closed, a Sop Mop on the skin once turned up might make for some tasty Skin as well. Starting Skin Down with Sop in the cavity for several hours would seem to give more protection and mellow the heat of the Chiles. However I don't know the Tejas and which technique, skin up or skin down, would give the best balance between juicy Loin and Crispy Lacquered Skin. The Crew are all home in July so the plan is to do it up then. Been real quiet here lately. One girl is in NY, one in Cali and one in NJ...JJ

 

Last edited: Jun 29, 2012

johnnie walker

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Nov 24, 2011

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NW Ohio

• Jul 1, 2012

• #6

Stan, How did the whole piggy turn out?

 

oldschoolbbq

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NW Ohio - outside Toledo

• Jul 1, 2012

• #7

They said it was good , had a bunch there and don't know if they had any left??? Rodney did it all , I was there as company, and taking Q-view and I failed at that

.

Oh. well. I will try to redem myself Fri. night / Sat.morn. . I won't start the post until I'm done and have all the shots I want...Might be Sun. before they get posted. I want to get some of the  shots of the Guest and the spread so I can do a 'proper' Q-view.

Have fun and ...

 

Last edited: Jul 1, 2012