Well, I got a 21 pounder Friday. Cleaned her up and marinated in a mojo. Lots of garlic, oregano orange juice, lime and lemon. S & P also. She sat in that for 6 hours. I started a 8 lb shoulder @ 6 that evening. At 3 am I foiled it and placed in oven to finish. I put the pig on the UDS after topping off the basket with cowboy lumb and hickory. I was going to chop off the head to fit her in the drum, but. I was able to tuck the rear legs in the chest cavity. She fit in the drum and smoked at 225ish for 10 hrs. I took her off and all parts were registering 180. Rested on the counter for a couple of hrs. as the ABTs and pulled pork was completed.
It was a huge hit. Tender sweet. The bones seperated clean, big sections of meat pulled out and placed on a bun. I recommend it to all. No pics of the sliced meat sorry. The table looked like a riot went through it as soon as I started cutting. It cost $3.75 a pound.
PLEASE SCROLL DOWN FOR THE PICS. I AM SORRY
Edited by RW Willy - 6/14/10 at 7:44pm