I'm so disappointed and confused. I started a half kunekune pig (160lb live weight, so the half is maybe 60 lb of pig) at 6 this morning and the temp was steady 225-250 for 9 hours flipping it every 3 hours. Smoke was solid and steady. At 9 hrs cook time I brought the temp up to 300. Friends were over at that point, three hours later, it was still at the stall. So thankfully I had cooked the head separately and served that. Now it has been on for 16 hrs and still hasn't hit 200 internal... it's a very fatty pig, which is the only thing i can figure (fat being an insulator). Everyone brought sides which is good, so people didn't leave hungry but they did leave without eating any of that half pig. So bummed. Anyone have any thoughts, suggestions or similar experiences with small high fat pigs?
Mods, if this is the wrong place, please move this post.
Mods, if this is the wrong place, please move this post.