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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-03-2013, 04:42 PM   #1
Coldholler
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Question 80 pound pig, dressed...

Is 8 hours at 250 pushing it a bit? That would still give me an hour to let it rest, or keep cooking if necessary.

I like to let my temp drift downward with 225-230 as the lower-end to a short range with 250 at the top. Thinking I might have to keep it at the high end of that to have pullable pork in 8 hours. I've had some experience (cooked three last year) but feel rusty and am second-guessing. Thoughts?
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Unread 07-03-2013, 05:27 PM   #2
DownHomeQue
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that sounds spot on to me.. thats a smaller hog.. should be fine.. i wouldn't let it get above that though..
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Unread 07-03-2013, 10:34 PM   #3
va_connoisseur
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I recently did a pig that size on a reverse flow. 8 hours is pushing it, especially if you're liking to pull it. I would definitely put more heat to it.
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Unread 07-03-2013, 10:44 PM   #4
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Let us know how it turns out. I plan to do my first in a few weeks.
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Unread 07-03-2013, 10:49 PM   #5
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I'd just get started an hour earlier than you plan to... that's what I always do, and it always seems to be barely done when it's time to pull it, and I end up burning the fark out of my hands... I'd say be conservative and give yourself an extra hour, worst case scenario you drink a few extra beers and let the pig rest for a while.
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Unread 07-04-2013, 12:05 AM   #6
Coldholler
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Good advice here - I think I'll err on the side of more time instead of more heat although either would address a need. My family wants to serve at 12:30 or 1pm although I can push it till 2ish, which means I'll really need to be putting the thing on at 3am... Thanks for the reality check - one of those times when I needed to be told what I know but was willingly denying...
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Unread 07-04-2013, 12:18 AM   #7
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I'm right there with you, as much as I hate to get up at that time to put it on, what's the difference between 3 and 4 AM, it's way to farking early either way
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Unread 07-04-2013, 12:46 AM   #8
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Well unless I missed it (which is possible) I didn't see how you were cooking it. It you are using a pit it is way different than cooking above ground.
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Unread 07-04-2013, 09:41 AM   #9
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I'm using a smoker. About 48x32.
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