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Old 06-12-2008, 05:16 PM   #2
BBQ Bandit
Babbling Farker
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Join Date: 02-15-08
Location: Harrisburg, PA

Sounds like a wonderful "project"

One quick and relevant question... what smoker/grill are you using?

Not an expert... nor ever did one... however... just on your timetable and a cookbook:

"Paul Kirk's Championship Barbeque" book suggests (for a pig up to 85 lbs.) 16 to 18 hours smoke time. 85-135 lbs hog should be 18 - 24 hours smoke time.

Might look closer to 12 hours.
Your mileage/pit temp may vary.
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 06-12-2008 at 07:54 PM..
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