sdpike
Knows what a fatty is.
- Joined
- Apr 25, 2012
- Location
- Groton, MA
Looks like we're changing direction for our big smoke this weekend. I'm smoking a 20 to 30 pound pig. So a couple of questions. The temp will be 225 to 250. How long should it take? Do I really need to flip it? BTW, it's cooking in an offset smoker. Any suggestions injections, recipes. etc.
Thanks for the help
Thanks for the help
