I've been watching BBQ Pitmasters and Pit Wars and they've been doing whole hogs in GA. Makes me want to try my first piggy maybe over the 4th of july holiday.
My question is this...they foil the entire hog from the start. Even the new guy didnt know this till Myron Mixon told him to do it. Why do they do this? I understand foiling decreases cook times...is that the only reason? I feel like they would get no smoke penetration?
Just wondering if anyone can shed light on this....
My question is this...they foil the entire hog from the start. Even the new guy didnt know this till Myron Mixon told him to do it. Why do they do this? I understand foiling decreases cook times...is that the only reason? I feel like they would get no smoke penetration?
Just wondering if anyone can shed light on this....