theBBQspecialist
04-03-2017, 07:28 AM
We smoked a 103 (hanging weight) hog this past weekend for the neighborhood get together on the Humphrey's Double Wide. We used a Flame Boss 300 and kept the pit at 250 for 12 hours. The pit didn't even seem to care that it was snowing and only 32 degrees outside. We injected the raw pig with apple juice and other ingredients. Put it into the smoker until the hams hit 160 degrees and then injected it a second time, wrapped in foil, and flipped it onto it's belly and let her go until she hit 198 degrees. Boy this was one of the best whole hogs that we have ever cooked.
https://cdn.shopify.com/s/files/1/1058/3852/files/17630034_10212557205668661_6785244847084651399_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17553525_10212535385563172_4557660948220015730_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17759187_10212201150574791_864725313_o_577d8314-d6ea-45fe-96ee-7a4347e071cd.jpg?2629134943561554358
Sorry this pics isn't super clear. It was snowing and still dark out.
https://cdn.shopify.com/s/files/1/1058/3852/files/17426119_10212568395468399_4104528453397734500_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17629962_10212568396348421_4290531522687293223_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17630034_10212557205668661_6785244847084651399_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17553525_10212535385563172_4557660948220015730_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17759187_10212201150574791_864725313_o_577d8314-d6ea-45fe-96ee-7a4347e071cd.jpg?2629134943561554358
Sorry this pics isn't super clear. It was snowing and still dark out.
https://cdn.shopify.com/s/files/1/1058/3852/files/17426119_10212568395468399_4104528453397734500_n.j pg?5150178396937789392
https://cdn.shopify.com/s/files/1/1058/3852/files/17629962_10212568396348421_4290531522687293223_n.j pg?5150178396937789392