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-   -   Pig roast for cigar event (pic heavy) (http://www.bbq-brethren.com/forum/showthread.php?t=163202)

va_connoisseur 06-12-2013 08:13 PM

Pig roast for cigar event (pic heavy)
 
I was asked to smoke a pig for a cigar event at my local cigar club. This was only my second pig smoke on the reverse flow so I figured I would document it for the brethren. Here we go...

Picked up the pig at 1900 and from the joint there were "issues". I was suppose to get a 80 pound pig dress. Unfortunately, the farmer conveyed the message to his help and the help picked an 80 pound piggy to slaughter, leaving me with a ~55 pound pig.

Here is piggy on the smoker. I went light with him, EVO on the skin and salt in the cavity. The wood is hickory...

http://i170.photobucket.com/albums/u...nthesmoke.jpeg

Piggy was so fresh he still had mud on his nose. Two hours in and getting a little color.

http://i170.photobucket.com/albums/u.../2hoursin.jpeg

Six hours in and the mahogany color is starting to show. :clap:
It's 0400 and I'm about to hit the course for some Tiger Woods 2014 and grab a good cigar.

http://i170.photobucket.com/albums/u...es/6hours.jpeg

Learned some valuable lessons...(1) 0400 is not a good time to try to learn a new Xbox game, (2) there is never a bad time for a good cigar and (3) this pig is looking and smelling good.



http://i170.photobucket.com/albums/u...es/8hours.jpeg

I covered the face, it was placed closet to the reverse flow opening, with foil and she went to sleep. This was at the 8 hour mark. The entire time I was keeping the temp low because I wanted her to be done at noon. I had planned for a 12 hour smoke for an 80 pound pig, so this is getting interesting. The hams are at 168, shoulders at 171 and 174.

http://i170.photobucket.com/albums/u...es/10hours.jpg

Good color at the 10 hour mark. Temps are ~188 at the hams and shoulders. I need to stretch this for another 2 hours. Skin is really taut.

http://i170.photobucket.com/albums/u...ursanddone.jpg

The pig has become a razor back. At 13 hours, the spine and knees broke through the skin. All major areas were between 202 and 210. Time to pull.

http://i170.photobucket.com/albums/u...adytoserve.jpg

Pull, chopped and ready to serve. I was surprised at how lean this pig was. The next time I will definitely put a drip pan under the loins to protect them. The leans all but dried up and disappeared. The rest of the meat was moist and with good flavor. I must say it was the first time I ever tried smoked jowls, they were tasty.

Bludawg 06-12-2013 08:21 PM

Nice Cook! Sounds like my kinda party Good Pork and Fine Sticks. Long ashes!!

boiler93 06-12-2013 08:26 PM

Look fabulous! Thanks for all the pics.

Toast 06-12-2013 08:27 PM

Mighty Fine Sir! Thanks for sharing the cook. That looks like some Excellent etts!

IamMadMan 06-12-2013 08:33 PM

Thanks for the pictures... Great timeline.

va_connoisseur 06-12-2013 09:13 PM

Quote:

Originally Posted by Bludawg (Post 2513857)
Nice Cook! Sounds like my kinda party Good Pork and Fine Sticks. Long ashes!!

Long ashes indeed Blu. A couple of Oliva V's and Serie R #7's made for a good night.

garzanium 06-12-2013 09:26 PM

Awee Ya. Can't wait till this week's comp for some cao Italia, gurkhas and 5vegas... good looking pork too!

peterz 06-12-2013 09:30 PM

Fantastic !!!!!! Thank you for sharing.

martyleach 06-12-2013 09:41 PM

Very nice and I love the color. I have done one in the ground before but never like that. Glad it turned out good for you.

ssv3 06-12-2013 09:56 PM

Looks real good. Def on my list of must do's.

Sunra 06-12-2013 10:03 PM

Looks Great!

reccymech 06-13-2013 01:23 AM

Informative
 
Really great post, I liked the chronological information.

Phubar 06-13-2013 02:29 AM

Phabulous!:thumb:

AussieTitch 06-13-2013 02:45 AM

Nice post , the pig looks great.
so do you pull it all, or do you leave bones intact for people to chew on ?

va_connoisseur 06-13-2013 05:18 AM

Quote:

Originally Posted by AussieTitch (Post 2514097)
Nice post , the pig looks great.
so do you pull it all, or do you leave bones intact for people to chew on ?

Thanks. Pulled all the meat, gave the ears and a few bones to folks with pets.


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