Whole smoked pork in the Oyler Smoker

Discussion in 'Pork' started by the smokewagon, Jun 18, 2013.


  1. 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.


    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!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice Piggy and I have heard nothing but good about Oyler's. What's your take?...JJ
     
  3. 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.
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

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

    Red
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

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

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

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