or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Whole smoked pork in the Oyler Smoker
New Posts  All Forums:Forum Nav:

Whole smoked pork in the Oyler Smoker

post #1 of 7
Thread Starter 

Getting ready for smoker after 24 hr brine

 

We started with a 65lb. pig and brined it for 24 hrs in a salt, brown sugar, pepper and citrus brine.  Then it was ready to go in the smoker.  We wrapped the ears and legs with foil to make sure they don't burn.

 

 

This is the beast after 16 hrs.  We pulled it at 170 degrees and let it sit for 30 minutes before cutting into it.  It came out amazing!  Juicy, moist and pulled apart.  Best of all it made 70 people very happy!

post #2 of 7

Nice Piggy and I have heard nothing but good about Oyler's. What's your take?...JJ

post #3 of 7
Thread Starter 
I couldn't say enough great things about the oyler. I have found that you cannot mess up the product. It is an invaluable tool to have.
post #4 of 7

The hog looks tasty, and I'm envious of that Oyler pit...

 

Red

post #5 of 7

Looks Oink!  Amazing!  Love the silver bling on the piggy.  Yummmm....have any q-view of the meat after pulling!

 

Kat

post #6 of 7

Looks-Great.gif

Happy smoken.

David

post #7 of 7
Thread Starter 
No Q-view of the meat, sorry. We were too busy enjoying.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Whole smoked pork in the Oyler Smoker