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Old 08-22-2013, 08:49 AM   #6
Got rid of the matchlight.
Join Date: 08-21-13
Location: Ozark Mo

70-80lb should be good. We always purchased our whole hogs skin on. We would split the ribs along the back bone on both sides and lay him on his belly. We would pocket the skin from the meat around the hams and pack them with rub, then rub the rest of him down with your favorite rub. Pit at 225 probes in hams and butts and let him smoke. The skin will start to get dark, cover with a sheet soaked in water if you care about presentation and continue to spray until you wrap. Wrap in foil at 135 deg internal temp and continue to smoke wrapped until you reach 190 deg. let rest for about 1-hour and serve. Just my $.02, Good luck

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