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Pig roast. 170 pounds

post #1 of 9
Thread Starter 

I didn't get a lot of pics cuz it was a long night.  Using a smoker your not familiar with took some time getting used to.  We decided to cut the hog in half and smoke both halves for 17 hours.  Probably took around 19 or 20 but it turned out great.  Not to mention the temp gauge broke.  

 

Lots of work but it turned out great. 

 

 

 

 

 

post #2 of 9
Nice looking smoke!
post #3 of 9

Great looking smoke!  My mouth is watering thinking about those pig jowls!

post #4 of 9

That looks awesome! Would love to attempt a whole hog one of these days...

post #5 of 9

DARN IT!  I haven't had breakfast yet and the thought of how that thing smelled and tasted has my belly growling!
 

Beautiful work!

post #6 of 9

excellent! I haven't done one in years (though I now have a spit and will do a full small pig this fall). hopefully my Spartans are an easier watch than our tigers... yeesh.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by MSUICEMAN View Post
 

excellent! I haven't done one in years (though I now have a spit and will do a full small pig this fall). hopefully my Spartans are an easier watch than our tigers... yeesh.

I love this site.  Oregon Texas California Michigan and Maryland all joined together.  The whole world sharing great BBQ

post #8 of 9
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

Great looking smoke!  My mouth is watering thinking about those pig jowls!

You'd have to show me how to do that.  I didn't touch the head...too much other good stuff.  I'd definitely try it though with hot sauce.  I was trying to figure out how to make pork rinds on the spot but we were super busy getting ready to serve. 

post #9 of 9

JS, looks like a great smoke !:points:

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