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Old 09-05-2011, 08:22 AM   #10
Chef Country
is one Smokin' Farker
 
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Join Date: 07-26-09
Location: Wellington, KS
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I have only done a couple hogs in the ground, but I wrapped mine in marinated cheese cloth and wrapped with chicken wire used moist burlap on the bottom and covered with a piece of tin then covered with dirt, I have never cooked a hog that small mine are always around 250 to 280 hanging and i always allow 24 hrs for the cook time just in case, biggest hog took me 20 hrs cook time but it was 300# hanging
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Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
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