My Fourth Hog & And My Best One So Far

Discussion in 'Pork' started by cid79, Jul 8, 2013.

  1. cid79

    cid79 Smoke Blower









    Here is the hog that my friend Derrik (white shirt), and I (black shirt) did for the Fourth of July part on Cedar lake, we injected with a delicious brine I made it and seasoned it around 10 pm Wednesday night, and put it on at midnight, kept the roaster steady at around 235° - 245° for 12 hours let it rest for another hour and started to cut it up at 1 pm on the fourth and served it at 2 pm, we had so many complements from people, with us is Mr. Gephart, he was a butcher in his younger days showing us some tricks for cutting it up.
     
    Last edited: Jul 8, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Cid!!!

    Mighty Tasty!!!

    Your smoker looks very much like the one my Son made!!

    Bear
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great job! Looks like it was tasty!
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Nice going!

    Red
     
  5. cid79

    cid79 Smoke Blower

    Thanks everyone, it was very delicious.

    As far as the roaster goes, it was burrowed, from a guy in Fort Wayne IN, I am currently looking at purchasing one on a trailer though for the future.

    Cid
     
  6. link

    link Smoking Fanatic SMF Premier Member

    That looks fantastic! Nice job.
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That's one voluptuous looking piggy!!! Did you have to do anything to protect the meat since you removed the skin? Looks like it turned out perfectly.
     
  8. cid79

    cid79 Smoke Blower

    All we did was injected it with a brine that I made, and we put a generous amount rub on the inside of the hog and the outside, it crusted up real nice and sealed the juices in, it was by far the juiciest hog I have ever had.
     

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