Whole smoked pork in the Oyler Smoker

[the smokewagon]

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• the smokewagon
• Jun 15, 2013

We started with a 65lb. pig and brined it for 24 hrs in a salt, brown sugar, pepper and citrus brine.  Then it was ready to go in the smoker.  We wrapped the ears and legs with foil to make sure they don't burn.

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• the smokewagon
• Jun 15, 2013

This is the beast after 16 hrs.  We pulled it at 170 degrees and let it sit for 30 minutes before cutting into it.  It came out amazing!  Juicy, moist and pulled apart.  Best of all it made 70 people very happy!

 

[chef jimmyj]

Nice Piggy and I have heard nothing but good about Oyler's. What's your take?...JJ

 

[the smokewagon]

I couldn't say enough great things about the oyler. I have found that you cannot mess up the product. It is an invaluable tool to have.

 

[seenred]

The hog looks tasty, and I'm envious of that Oyler pit...

Red

 

[kathrynn]

Looks Oink!  Amazing!  Love the silver bling on the piggy.  Yummmm....have any q-view of the meat after pulling!

Kat

 

[themule69]

Happy smoken.

David

 

[the smokewagon]

No Q-view of the meat, sorry. We were too busy enjoying.