Was it worth the work? If I looked at it in dollars & cents... no, not at all. I could have brought the pig to a local bakery and they would have roasted it in their oven, I could have picked it up when it was done, and in the end, I could have saved maybe 50 bucks.Thanks for all the info and pics. Bet it was well worth all the work.
AK, morning... If this is your first, I learned to slit the skin as fat pockets formed... my buddy said it keeps the skin from falling off the hog.... which is not good.... and it keeps the meat from falling off the hog as it cooks too... we also wrapped the skin on the hog with butchers twine to keep it in place.... ain't pretty but it did the job... the twine had to be tightened up throughout the cooking process as the meat shrunk.... It was the best pig I ever ate..... Dave
I'm in....
Looks greate how long did take...
Total cooking time was about 4 hrs.What did you say the total cook time ended up being.?
Yeah post some details! I think I could make it!
That's a fast smoke in most smokers and yours was wide open in front. That must have been one very hot fire. Any tradeoffs that you saw or tasted in the results? If you were to do it again, what would you change?Total cooking time was about 4 hrs.