My first RF Piggy

Discussion in 'Reverse Flow' started by dooch, Aug 13, 2013.

  1. Did a 22 lb. dressed little piggy this weekend on my RF.

    6 - 7 hours, and done to perfection.

    Tex Mex Rub, inside and out, apple juice in the drip pans, and 300 degrees to finish, and crisp up the skin.





     
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Looks awesome
     
  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Beautiful lil' piggy!

    Great job.

    Bill
     
  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    Oh my.....that looks good. What temp did you start your cook at? I have a 100 lb pig to do this weekend on my offset stick burner and I'm thinking it might take upwards of 20 hours or better to get it to look as good as yours.

    Brad
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great Looking pig! bet it was tasty!
     
  6. You know, If you cross the rear legs, it helps keep the fly's away.
     
    magnus likes this.
  7. Looks great! Too bad my youngest loves pigs...I could never get away with that...as it is, I tell her she gets the pulled turkey when I do a shoulder!
     
  8. I'm trying to imagine how my kids would react. It could go either way really. When my son was around 1 he was present for a lamb roast tho, whole lamb on a spit in a Greek friend's yard. How long is that piggy? I think I could fit something like that in the smoker I'm building, 22lbs certainly would fit... heh
     
  9. That is one fine looking pig!
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    That pig is just plain old beautiful!
     
  11. Started at 250, kept it between 250 and 220, and like I said, finished at approx. 300

    Gonna do a 60 lb. in a few weeks, keep me informed on yours so we can both get them right.

    Thanks

    Don
     
  12. I could have fit two on my smoker, sure cuts the cook time.

    It was approx. 30 - 36 inches, but not very wide.
     
    Last edited: Aug 14, 2013
  13. Did the smoke get into the meat good?  How would you compare the quality of the served meat over a Boston Butt?   Ive always thought of doing one, just want to know if its worth the effort once you get past the visual aspect.  

    Did you carve the meat, or pull it all off of the bone and mix it together?  Was there a lot of fat left or did it render out?   Was the skin eatable?
     
  14. webowabo

    webowabo Master of the Pit SMF Premier Member

    Ill be doing about a 60lb as well. Hopefully yours is first so I can see :) You got any pics of it being served? Ill be doing mine at a local bar, and I Havent decided how to serve... it would be easier to leave outside and just pull what I can, and serve inside. I can monitor portions that way. Save the ribs and good parts for the cooks and helpers :).. Thanks

    Hope my pig comes just anywhere close to that beautiful looking

    Mike
     
  15. webowabo

    webowabo Master of the Pit SMF Premier Member

    yeeah, I meant to ask those too ... heehe. thanks RIb :)
     
  16. Got some nice smoke flavour, not overpowering, considering how small it was, very little fat, juicy as all getout, some of the skin was edible right off the smoker, (ears, nose, legs, etc), but put some of the other cracklings in a toaster oven, and crisped it up.

    Could not carve it, had to pull all of it as it was too tender.

    Mixed it all!! 
     
  17. Oh yeah, forgot to mention, Boston butt is a different texture in my opinion, but a bit more flavour, but you gotta try both, and give them your own votes.
     
  18. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks.. cant wait for sept 8th... thats my due date :) Just got my grate in from my dad... its a little over kill.. but it willwork. Ill have to figure out another way to FLIP the pig during the cook.. 

    My plan is to just pull every damn piece off and mix together :)

    Mike
     
  19. Wow that looks awesome
     

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