HI everyone,
My name is Greg and I'm from NE Alabama. I have been lurking around this great site for several months now. Taking advantage of the vast amount of smoking knowledge all of you guys have to offer. I am fairly new to smoking and I use an Oklahoma Joe Longhorn 20" offset smoker. My most recent smoke was a New Year's whole piglet (30lbs.dressed). I brined the whole pig, minus the head and feet, in Pops Wet Curing Brine for ten days. Butterflied and in the smoker for about 6 hours at 235-250 degrees. Using white oak for smoke. He turned out delicious. Thanks everyone for helping make this possible.
My name is Greg and I'm from NE Alabama. I have been lurking around this great site for several months now. Taking advantage of the vast amount of smoking knowledge all of you guys have to offer. I am fairly new to smoking and I use an Oklahoma Joe Longhorn 20" offset smoker. My most recent smoke was a New Year's whole piglet (30lbs.dressed). I brined the whole pig, minus the head and feet, in Pops Wet Curing Brine for ten days. Butterflied and in the smoker for about 6 hours at 235-250 degrees. Using white oak for smoke. He turned out delicious. Thanks everyone for helping make this possible.
