Pig roast. 170 pounds

Discussion in 'Pork' started by joeski, Aug 16, 2015.

  1. joeski

    joeski Fire Starter

    I didn't get a lot of pics cuz it was a long night.  Using a smoker your not familiar with took some time getting used to.  We decided to cut the hog in half and smoke both halves for 17 hours.  Probably took around 19 or 20 but it turned out great.  Not to mention the temp gauge broke.  

    Lots of work but it turned out great. 



     
    crazymoon likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke!
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Great looking smoke!  My mouth is watering thinking about those pig jowls!
     
  4. matchew

    matchew Smoke Blower

    That looks awesome! Would love to attempt a whole hog one of these days...
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    DARN IT!  I haven't had breakfast yet and the thought of how that thing smelled and tasted has my belly growling!
     

    Beautiful work!
     
  6. excellent! I haven't done one in years (though I now have a spit and will do a full small pig this fall). hopefully my Spartans are an easier watch than our tigers... yeesh.
     
  7. joeski

    joeski Fire Starter

    I love this site.  Oregon Texas California Michigan and Maryland all joined together.  The whole world sharing great BBQ
     
  8. joeski

    joeski Fire Starter

    You'd have to show me how to do that.  I didn't touch the head...too much other good stuff.  I'd definitely try it though with hot sauce.  I was trying to figure out how to make pork rinds on the spot but we were super busy getting ready to serve. 
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JS, looks like a great smoke ![​IMG]
     

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