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Unread 05-10-2013, 02:37 PM   #2
Found some matches.
Join Date: 03-25-13
Location: nebraska
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Just cooked a 150 pounder yesterday. The guy I get mine from doesnt scalled and scrap the skin. Instead he just skins it. I have him butterfly so it lays flat, put skin side down on grate, with a bunch of foil underneath the pig. I put 4 gallons of injection in the pig. Cooked open like that for a couple hours and then wrapped the whole thing in foil until done.
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