I saw a whole pig cooked in Thailand on TV a while back. Ive been to Thailand and love the food and the BBq there, so I decided to try to mimic what I saw on a smaller version.
The hog I saw was deboned but the meat and fat was left attched to the skin. The meat was then sliced down to the skin but leaving it attached. Then Thai spices were rubbed down into the cubes and the hog was hung inside an inground roaster. Look amazing.....
Well I took my 9 pound picnic and sliced it last night all the way around and almost to the bone. I paked it with brown sugar and some thai chili sauce, salt and pepper.
I cooked it at about 240 for 8 1/2 hours Foiled at 165 and pulled it at 203...It was kind of hard to get good temps with it being cut from my mavericks. My Lang also cooks faster than what you might expect so 8 1/2 hours has been about right on all my butts as well....Anyway
I did not like it much. Im not a fan of Brown sugar on my BBQ. I like it sweet but I like it in to be in the sauce. i like the pork taste and the sugar covers it up to me. It was nice and juicy and pulle good. But I did not like teh taste as much as my usual salt and pepper butts. ife was not a fan either but the kids went to town on it...The Cut of meat was real fatty as well and not much meat on it...this was my first picnic cut....Anyway I never consider 1 of my smokes a loss as long as I pick up soem knowledge and I got plenty on this one...Lang performed perfect again so no complaints there....heres the photos.....Thanks for looking
This is how I cut it
Rubbed down and in the fridge for the night
4 hours in and the first look
Foiled
Finished and ready to pull
Thai Sweet Chili Sauce
Nice smoke Ring
The hog I saw was deboned but the meat and fat was left attched to the skin. The meat was then sliced down to the skin but leaving it attached. Then Thai spices were rubbed down into the cubes and the hog was hung inside an inground roaster. Look amazing.....
Well I took my 9 pound picnic and sliced it last night all the way around and almost to the bone. I paked it with brown sugar and some thai chili sauce, salt and pepper.
I cooked it at about 240 for 8 1/2 hours Foiled at 165 and pulled it at 203...It was kind of hard to get good temps with it being cut from my mavericks. My Lang also cooks faster than what you might expect so 8 1/2 hours has been about right on all my butts as well....Anyway
I did not like it much. Im not a fan of Brown sugar on my BBQ. I like it sweet but I like it in to be in the sauce. i like the pork taste and the sugar covers it up to me. It was nice and juicy and pulle good. But I did not like teh taste as much as my usual salt and pepper butts. ife was not a fan either but the kids went to town on it...The Cut of meat was real fatty as well and not much meat on it...this was my first picnic cut....Anyway I never consider 1 of my smokes a loss as long as I pick up soem knowledge and I got plenty on this one...Lang performed perfect again so no complaints there....heres the photos.....Thanks for looking
This is how I cut it
Rubbed down and in the fridge for the night
4 hours in and the first look
Foiled
Finished and ready to pull
Thai Sweet Chili Sauce
Nice smoke Ring
