Bonewagon
Babbling Farker
Very nice!
1
1964coupe
Guest
Thanks for the kudos! The smoke penetration was actually very good. I anticipated it would be harder to get a good smoke flavor so I laid it on THICK for the first 4 hours with cherry. I think smoke filed the chest cavity where he was laid out racer style and got in the meat pretty well.
I doubt you would be able to get that pig in a WSM. I had him in diagonally and he was about as big as I would feel comfortable with in my Lang. I would really have my concerns about circulation and it cooking right in anything smaller.
I doubt you would be able to get that pig in a WSM. I had him in diagonally and he was about as big as I would feel comfortable with in my Lang. I would really have my concerns about circulation and it cooking right in anything smaller.
1
1964coupe
Guest
What a great cook!
va_connoisseur
Full Fledged Farker
Looks good. What size is your Lang? The 35 pounder took up all the space.
1
1964coupe
Guest
It's just a 36. He could have been closer to 40lbs, my brother went and picked it up for me and didn't know the exact weight. You're right though, there wasn't much room left, LoL. I did manage to throw 4 hot dogs, 4 chicken breasts, and about 8-10 drumsticks on there as well though!
Mason Dixon Bowhunta
is one Smokin' Farker
Nice job :thumb:
AustinKnight
is Blowin Smoke!
Nicely done brotha:thumb::thumb:
boiler93
Full Fledged Farker
Nice, i just added that to my list for this spring!
Johnny_Crunch
Babbling Farker
That looks great!
1
1964coupe
Guest
I've eaten leftover swine twice today! Just as good on round two and three. I'm think a BBQ pizza for round 4 tomorrow.
deerslayer8153
Knows what a fatty is.
Love it, especially the 24 oz 7 AM start!!
1
1964coupe
Guest
Haha, yea. I'm a firm believer that I'm a better cook and dancer when I drink.
DubfromGA
is Blowin Smoke!
Proven fact for me!
Well done.
Nothing like having great looking women to inspire our grilling attemps.:clap:
snook806
Knows what a fatty is.
:clap::clap::clap:
Tony A
Full Fledged Farker
Awesome stuff and great pron love it looks good got me hungry!
va_connoisseur
Full Fledged Farker
I may have missed it but what rub/injection, if any, did you use?
1
1964coupe
Guest
I didn't inject this time. I just used a basic rub of paprika, garlic powder, onion powder, celery salt, dried garlic, black pepper, cayenne pepper, ground mustard, sugar, and a couple other randoms that sounded good while while digging through my spice cabinet. I gave the inside of the chest cavity a real good coating and let it sit over night. I wiped the skin down with vegetable oil an then threw him on the smoker the next morning.
1
1964coupe
Guest
True, I couldn't argue with my wife that she as a surgeon was more qualified to dissect the pig than I was since she knew I hadn't don't one before. I just let her and my buddy hack away hike I stood back and ate the bacon when I spotted it, haha
