Wilbur is on the Whole Hog :-)

Bossmanbbq

Bossmanbbq

is Blowin Smoke!
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Smoking a whole Hog for The Eagles Nest Hunting Club! Pretty excited to be doing this Real Nice Place!! Got here at 9:15, Wilbur on at 9:45 Dinner is at 7pm figure 250 degrees= 10lbs and hour we should be done with time to spare at 6pm or so. feeding between 40-50 people and Wilbur weighed in at 82lbs.:-D Just wrapped his ears and snoot so they don't get to dark to soon!!
 

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Get pics. The Hog should be done just about when I arrive.

Looking foreward to seeing the pics when it is finished cooking.
 
Sooee...:becky: Lookin' good brother smoker! :thumb:
 
Looks great! One question though... is there any benefit to cooking the hog in that position which I believe is called the "running position" vs on its back? I have never done a whole hog and just wondering the pros and cons... thanks and keep up the good work! :clap2:
 
Captain P.J. said:
Looks great! One question though... is there any benefit to cooking the hog in that position which I believe is called the "running position" vs on its back? I have never done a whole hog and just wondering the pros and cons... thanks and keep up the good work! :clap2:
Click to expand...

To be honest this is about the only postion I can put a hog in for this smoker. I wuld rather butterfly and start him on his back and then flip half way through the smoke. This has worked well for us. Right now its 2:40 and I have an internal in the butt at 130
 
5:00 and were at 179 internal, we should be done by 6:00-6:30 is my thinking. Taking him off at 195 and letting him rest until 7:00

The other picture is of a bullsnake that came around, he almost made it on the smoker as an appetizer:clap2:
 

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