Smokey Mo
MemberGot rid of the matchlight.
My first smoked pig.
Also here is a video of the experience. It was 95F and high humidity. I didn't realize how heavy I was breathing.
[ame]http://youtu.be/XGTnZuC6dO8[/ame]
I picked up the 40 lb pig Friday afternoon. Stored it in a cooler till I was done with work.
I butterflied her from neck to groin
I used this bad boy for injection. Much easier than a syringe. I used approx 72 oz of liquid to inject the pig.
I injected the night before, then gave a generous sprinkling of rub.
I decided to cook the pig breast side up, to keep all the drippings contained, and not drip into the pale.
Ms. Piggy went on the smoker at 8:15 am at 225. I thought it would take 10 hrs, but after 6 hours I realized this would take close to 12 hrs to get to 195F IT. I bumped the temp up to 250 to compensate.
I used 3 lbs. cherry, 4 lbs. hickory, 3 lbs oak for the final hrs of cooking.
This pic was after 3 hrs on the smoker. I only foiled the ears. Nothing burned
She is done
She was very happy to be on the table. We started to dress her up for the dinner party
She wanted to wear a crown for the special event
After resting for 30 minutes, it was time to shred and slice the meat. I did not mix all the meat together, I served the meat separate to the guests could sample each, and compare the flavors and textures.
This took about 20 minutes
I also served loaded potato salad
Cucumber vinegar salad
I made a tomato and orange segment salad, but I forgot to take pictures.
I wasn't sure if all the guests would like pork so I made brick chicken as well
As an appetizer I served a shrimp boil around 2 pm
For dessert, a fruit piggy
Also here is a video of the experience. It was 95F and high humidity. I didn't realize how heavy I was breathing.
[ame]http://youtu.be/XGTnZuC6dO8[/ame]
I picked up the 40 lb pig Friday afternoon. Stored it in a cooler till I was done with work.
I butterflied her from neck to groin
I used this bad boy for injection. Much easier than a syringe. I used approx 72 oz of liquid to inject the pig.
I injected the night before, then gave a generous sprinkling of rub.
I decided to cook the pig breast side up, to keep all the drippings contained, and not drip into the pale.
Ms. Piggy went on the smoker at 8:15 am at 225. I thought it would take 10 hrs, but after 6 hours I realized this would take close to 12 hrs to get to 195F IT. I bumped the temp up to 250 to compensate.
I used 3 lbs. cherry, 4 lbs. hickory, 3 lbs oak for the final hrs of cooking.
This pic was after 3 hrs on the smoker. I only foiled the ears. Nothing burned
She is done
She was very happy to be on the table. We started to dress her up for the dinner party
She wanted to wear a crown for the special event
After resting for 30 minutes, it was time to shred and slice the meat. I did not mix all the meat together, I served the meat separate to the guests could sample each, and compare the flavors and textures.
This took about 20 minutes
I also served loaded potato salad
Cucumber vinegar salad
I made a tomato and orange segment salad, but I forgot to take pictures.
I wasn't sure if all the guests would like pork so I made brick chicken as well
As an appetizer I served a shrimp boil around 2 pm
For dessert, a fruit piggy
