THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

neuyawk

is one Smokin' Farker
Joined
Mar 15, 2012
Location
Flushing, Queens NYC
See all the food Pron & cook photos HERE

I smoked three 100lb pigs for an event named aPORKalypse NOW. It was freezing cold in New York last week and maintain temps was LABOR!! :drama:

Anyway event went without a hitch a hundreds of New Yorkers tried North Carolina BBQ for the first time. I had the longest line :mrgreen::mrgreen:

aporkalypse-2013_047.jpg


aporkalypse-2013_003.jpg


aporkalypse-2013_014.jpg
 
Well that looks fanfarkingtastic! Do your cook times differ with a cut up pig vs. a whole intact hog?
 
Well that looks fanfarkingtastic! Do your cook times differ with a cut up pig vs. a whole intact hog?

Oddly enough not really. As you can see in the photo we left one cut in half only for show. The others we cut up just so that we can jigsaw puzzle them into my pit. They're easier to handle cut up too
 
  • Thanks
Reactions: gtr
Back
Top