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  1. va_connoisseur

    Smoked a (test) pig over the weekend

    A little over 6 hours
  2. va_connoisseur

    Smoked a (test) pig over the weekend

    I was really surprised at the time some I was guess it was cooking in the 275 range. I'm planning for at least 12 hours on the 80 pounder this weekend.
  3. va_connoisseur

    First Pork Butt

    Welcome to the addiction Izzib. Everything oldschool said was spot on. Butts are done when they're done, definitely give yourself some additional time if you're worried about them not making it. If they're done early you can always double wrap in foil, wrap in a blanket and put them in a cooler.
  4. va_connoisseur

    Smoked a (test) pig over the weekend

    Chef, do you sew the cavity closed when you add the veggies or put them in a pan under the cavity?
  5. va_connoisseur

    Smoked a (test) pig over the weekend

    Thanks for all the feedback. I may add some rub to the inside of the pig we do this weekend. I like the presentation of the pig on the smoker racer-style but I may clear out around the ribs and stiff some sliced peppers/onions in the cavity. Thanks DWS. The smoker was built by a local guy...
  6. va_connoisseur

    Help with Pulled Pork for a crowd - First "dry" run, updated with QVIEW

    I have never had an issue with the meat on the bottom rack burning or drying out. The hardest part for me was learning messy lesson that you really should foil the butts on the bottom rack because when they hit 200-205, they are ready to fall apart. Now when I do multiple butts on a smoke, I...
  7. va_connoisseur

    Help with Pulled Pork for a crowd - First "dry" run, updated with QVIEW

    Looks great. Good bark and color. I may have overlooked it but what temp where you running your WSM? I've gotten 5 butts on the WSM 18" using the top and bottom rack (average ~8 pound each), she pulled steady for the entire cook. I was cooking at ~275.
  8. va_connoisseur

    Smoked a (test) pig over the weekend

    wjordan52 - I figure I have plenty and no reason not to share. Turnandburn - I was real surprised at how the skin turned out. All I did was EVO and it turned into crispy cracklin chips. LOL.
  9. va_connoisseur

    Help with Pulled Pork for a crowd - First "dry" run, updated with QVIEW

    I stand corrected. That's why I come to this forum. The learning never stops.
  10. va_connoisseur

    Help with Pulled Pork for a crowd - First "dry" run, updated with QVIEW

    1. That 22" WSM can handle a lot of meat. I have an 18" WSM and have easily done four 9 pound butts at the same time. With the 22" you should be able to get at least 6 or 8. 2. Run it up to 300 and when the meat goes on, it'll settle back down to 250. Also, bring the meat up to temp, don't...
  11. va_connoisseur

    Memorial Day Spare Ribs W/ Q-View

    Looks good. Did you do them in the pan the entire time?
  12. va_connoisseur

    Smoked a (test) pig over the weekend

    It was 38.5 pounds butchered. I figured that it would feed 15-20 people. I donated most of the meat to some area homeless families.
  13. va_connoisseur

    Smoked a (test) pig over the weekend

    Thanks. Nope, I did not inject it. When I do the actual cook, I will make a thin Carolina sauce and mix that in the meat once it's chopped. I may also incorporate some dry rub once it's chopped.
  14. Smoked a (test) pig over the weekend

    Smoked a (test) pig over the weekend

  15. va_connoisseur

    Smoked a (test) pig over the weekend

    I have a gig at my local cigar shop to smoke a pig for an upcoming event. I've never smoked a pig on my reverse flow smoker so I figured I'd give it a test run to get some idea of temps/times/etc. Here what I found... Started with a small pig, only 38.5 pounds, for the cigar event I'll be doing...
  16. The Presentation.JPG

    The Presentation.JPG

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  17. Six hours and at temp.JPG

    Six hours and at temp.JPG

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  18. Two hours in.JPG

    Two hours in.JPG

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  19. On the smoker.JPG

    On the smoker.JPG

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  20. Relaxing presmoke.JPG

    Relaxing presmoke.JPG

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