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Another whole piggy

post #1 of 9
Thread Starter 

Started Saturday morning, 3:00 AM, RF Smoker grill heated to 250 degrees at 4:00, 60 lb. pig on.

She was stuffed with spiced rice, onions, garlic, hot peppers, and rubbed liberally with Tex-Mex seasoning.

Let her go 12 hours with apple juice and water in the pans.

Fall off the bone tender, juicy, and Deelicious.

 

 

 

 

Fed a crowd of approx. 40 with some for lunch on Sunday!

post #2 of 9

That is just beautiful!

post #3 of 9

yup... I agree... there is nothing better than those pictures.. cept I would love to see it served.. you carving? pulling? skin going in with the chopped or served on the side for those wanting? 

either way.. good job!!!!
 

post #4 of 9
Thread Starter 
Quote:
Originally Posted by webowabo View Post
 

yup... I agree... there is nothing better than those pictures.. cept I would love to see it served.. you carving? pulling? skin going in with the chopped or served on the side for those wanting?

either way.. good job!!!!
 

 

No need to carve, cut the skin with poultry shears and it practically fell away from the meat, the meat pulled wonderfully, was fall off the bone.

Tenderloins came out in one piece, just lifted them out by hand, but were juicy, and tender.

Skin was chewy, and anyone wanting it crisp had to throw it on the gas grill to crisp it up.

How do I get a good crisp skin right off the smoker??

I did rub it with olive oil before cooking.

post #5 of 9
Thanks dooch... mines on now...
post #6 of 9

Did it take longer becuase it was stuffed?

post #7 of 9

Dooch, afternoon.....  That is one beautiful pig....   Great job.....   Aren't the leftovers the best you ever ate.....    Love 'em.....   

 

Dave

post #8 of 9
Gorgeous! Love the apple!

Kat
post #9 of 9
Thread Starter 
Quote:
Originally Posted by thebigguy View Post
 

Did it take longer becuase it was stuffed?

 

Just kept checking after 10 hours on the smoker, have't done enough piggies to know, but as with anything stuffed, it probably took a bit longer.

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