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Old 08-23-2013, 10:59 AM   #12
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Originally Posted by davefan360 View Post
I built a 120gallon reverse flow smoker last winter and the whole time I was building it my dad would say " could you cook a pig on that thing?" or "we should try a pig" or " I wonder where we would even get a pig"

well the cooker is done now he want a pig roast for his birthday. We are planning on about 75 adults and 15 kids under ten. I am going to make grilled chicken and roast smoke a pig. Coleslaw, beans, and potato salad for sides.

now my ?s. How big of a pig should I get? I can always smoke a pork butt or two if needed. and what is the cook times if I smoking it at the sweet spot of the smoker 260-270? any thing I need to make sure I tell the butcher? or to watch out for? any tips you can give me? I have never done a pig before. I know I know try a smaller one first, but I am not worried about it. I cook comps and will have 2 other comp guys with me. Thanks,

Keep an eye on the drippings...they can flair up.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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