Pig Cook Pron!!!

[FatDaddy]

Well rubbed down the little piggy last night and got up about 10am(overslept) this morning and got the offset fired up. cooked em at about 250-270* he took about 7 hours to get to 190* in the thigh. I also cooked a big bag of left over rib tips from a previous cook and a link of sausage that a guy was selling at United Market Street. He makes it himself in a little town called vernon west of wichita falls. It was pretty tasty so i bought to packs from him. Well here is a run down of the cook.

Inside/outside of piggy. i just broke his ribs to lay em flat. washed em out.http://i55.photobucket.com/albums/g149/jtempleton78/100_1738.jpg
outside

http://i55.photobucket.com/albums/g149/jtempleton78/100_1741.jpg
Rubbed him down with kosher salt/Fresh cracked black pepper. Broke my pepper mill luckily i had a spare. and Garlic
http://i55.photobucket.com/albums/g149/jtempleton78/100_1740.jpg
outside

http://i55.photobucket.com/albums/g149/jtempleton78/100_1743.jpg
In the cooker wrapped with 2 lbs of bacon. there are a few pieces of pig candy for the cook there in front. ( that chit is amazingly tasty)
http://i55.photobucket.com/albums/g149/jtempleton78/100_1744.jpg
bout 3-4 hours in holding steady at 165* in the thigh, also been mopping with the Mop recipe in DR. BBQs Bigtime BBQ book pg 16 i believe.
pulled bacon off shortly and moved into a pile for later snacking. Neighbor loved the bacon, so i gave him a handful to take over to his wife to taste. http://i55.photobucket.com/albums/g149/jtempleton78/100_1746.jpg
couple of pics of the done piggy ready for chopping
http://i55.photobucket.com/albums/g149/jtempleton78/100_1751.jpg
.
http://i55.photobucket.com/albums/g149/jtempleton78/100_1750.jpg
all chopped up. i ate the ribs while i was chopping. THey were pretty good. very little meat but good flavor. rest of him was great, nice and tender and juicy, although at 195* I wasnt able to shred the meat so pulled it all off the bones and chopped it.
http://i55.photobucket.com/albums/g149/jtempleton78/100_1752.jpg
oh yea and the sausage.
http://i55.photobucket.com/albums/g149/jtempleton78/100_1748.jpg

hope yall enjoy as much as i did.

[BBQ Grail]

That looks very tasty.

How much did it weigh to start? And how much did you yield.

[pat]

That's one nice lookin' pig!! Bet it was mighty tasty.

[FatDaddy]

That looks very tasty.

How much did it weigh to start? And how much did you yield.

i would guesstimate he weighed about 20-25lbs, i got probably 15lbs meat off em(probably shooting to high).

[we'll smoke u]

That looks very tasty.

How much did it weigh to start? And how much did you yield.

diddo what he said

[frankenswine]

Great looking pig....So are the difficult to do. I am looking at doing a one around 100 lbs for a neighborhood party this summer?

[FatDaddy]

Great looking pig....So are the difficult to do. I am looking at doing a one around 100 lbs for a neighborhood party this summer?

not really. I didnt have any problems with it. I drank about 15 or so tecate's and mowed/weedeated and trimmed the yard and watched most of the race while this one was cooking. I cooked in my reverse flow offset, with oak/mesquite.

[Midnight Smoke]

That looks really good. Full Pork rather than the normal pig parts in a sack.

[Plowboy]

That's a knife! Looks good, man!

[FatDaddy]

That's a knife! Looks good, man!
thats the small one. picked up both of these new over Christmas for 28 bucks for both of em. http://i55.photobucket.com/albums/g149/jtempleton78/100_1576.jpg
damn thats a fuzzy pic lol..

[swamprb]

Damn that looks nice! Way to go!

[ModelMaker]

Whooa you make that look easy enough that I could even do it!!!
Here piggy,piggy,piggy.
ModelMaker

[ipls3355]

That's a knife! Looks good, man!
I thought it was a machete:lol:
Nice lookin pron!!

[WineMaster]

Very Cool Looks like a great way to spend a Sunday.

[icemn62]

Looks like you were able to enjoy your day. Even if you hated the chores you had to do, you had smoked pig waiting for you. GOOD EATING.

[FatDaddy]

made sammichs out of some of the meat today. i think tomorrow we are gonna do some BBQ pizza with the rest of one of the baggies. i made up pizza dough tonight for pizzas, so i think tomorrow ill use my last 2 balls of dough with some head country and pork meat and cheese and maybe do em either on the gasser or in the oven on my stone. what do yall think?