There isn't any magic measurement, I cook 'em like I get 'em. Depends on the size of the pig as much as anything else I guess. Whatever is left on there after the side meat is taken off is what you get. If I'm starting with a whole wild hog, same thing. I never trim any meat off, just cook what's there after the side meat and ribs are seperated.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: