nwsolarjohn
Newbie
- Jul 17, 2005
- 11
- 10
I would like to smoke a whole pig (no head, I do not like looking at the snout).
I have 2 Brinkmann Smoke-N-Pit and normally smoke with cherry, apple, oak or maple.
I have smoked 2 10# briskets and 15# of pork loin in 1-14 hour sitting (snoring).
I need to know some ideas on preparing the pig, temperature, and time.
I have 2 Brinkmann Smoke-N-Pit and normally smoke with cherry, apple, oak or maple.
I have smoked 2 10# briskets and 15# of pork loin in 1-14 hour sitting (snoring).
I need to know some ideas on preparing the pig, temperature, and time.