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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-25-2013, 04:06 PM
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#1 |
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Found some matches.
  Join Date: 08-21-13
Location: Opelika, Al
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Whole Hog HHELP
Whole hog HELP, cooking a 75 # pig next weekend on my Bubba Grills 250 and need ideas on the cook and injection
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08-25-2013, 04:12 PM
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#2 |
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is One Chatty Farker
 Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Less is more... apple juice little salt little sugar... Rub and smoke
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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1 members found this post helpful. |
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08-25-2013, 04:31 PM
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#3 |
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is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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We did apple juice mixed with the rub we are using. You can get about 3/4 a gallon into a 75# pig. Be sure to send over pron!
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1 members found this post helpful. |
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08-25-2013, 06:20 PM
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#4 |
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Found some matches.
Join Date: 08-21-13
Location: Opelika, Al
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skin side down and turn or skin side up on no turn
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08-25-2013, 08:58 PM
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#5 |
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is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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I posted a whole bunch of my thoughts in this thread a few days ago.
http://www.bbq-brethren.com/forum/sh....php?p=2599046 It links to my couple of cooks. If you still have questions, throw them out there or PM me. Good luck! |
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1 members found this post helpful. |
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