Re: Off topic Pig Roast

Posted by Midnight on August 17, 2005 at 07:04:47 from (199.159.128.2):

In Reply to: Off topic Pig Roast posted by Robert E. Smith on August 16, 2005 at 17:16:46:

I agree with Leroy, I do about about 5-6 pigs a year and I always want a 220-280. I cook it halfed and then I cut each halves into thirds, I flip it every 30-45 minutes and I sear it first with an additional propane burner 275-325 just long enough to brown it. Then propane is removed and then it's charcoal and either apple,cherry,or hickory for the next 6-9 hours depending on outside temperture. I try to keep inside cooker at 200-225. You have to be ready to get your middlin meat out of cooker after 3-4 hours or you're burn it up before you get your hams and shoulders done. I don't start basting until last hour or so. Then as the quarters get done I start boning and pulling and cutting. Some customers want it just pulled and some want it chopped and shredded. I like it any way, But do it a day ahead at least. Then I take my cooker to site and use it for warming pork and cooking whatever else is being served and man does it smell good and you don't have to mess with the mess and you can enjoy the DAY.

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