Another whole piggy

Discussion in 'Pork' started by dooch, Sep 5, 2013.

  1. Started Saturday morning, 3:00 AM, RF Smoker grill heated to 250 degrees at 4:00, 60 lb. pig on.

    She was stuffed with spiced rice, onions, garlic, hot peppers, and rubbed liberally with Tex-Mex seasoning.

    Let her go 12 hours with apple juice and water in the pans.

    Fall off the bone tender, juicy, and Deelicious.

    Fed a crowd of approx. 40 with some for lunch on Sunday!
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is just beautiful!
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    yup... I agree... there is nothing better than those pictures.. cept I would love to see it served.. you carving? pulling? skin going in with the chopped or served on the side for those wanting? 

    either way.. good job!!!!
  4. No need to carve, cut the skin with poultry shears and it practically fell away from the meat, the meat pulled wonderfully, was fall off the bone.

    Tenderloins came out in one piece, just lifted them out by hand, but were juicy, and tender.

    Skin was chewy, and anyone wanting it crisp had to throw it on the gas grill to crisp it up.

    How do I get a good crisp skin right off the smoker??

    I did rub it with olive oil before cooking.
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks dooch... mines on now...
  6. Did it take longer becuase it was stuffed?
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dooch, afternoon.....  That is one beautiful pig....   Great job.....   Aren't the leftovers the best you ever ate.....    Love 'em.....   

  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Gorgeous! Love the apple!

  9. Just kept checking after 10 hours on the smoker, have't done enough piggies to know, but as with anything stuffed, it probably took a bit longer.

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