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Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 9:23 am
by go birds
It will be butterflied
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 9:37 am
by AWvsCBsteeeerike3
go birds wrote:Yea im not thrilled about the gas grill method, but at this point we have no other choice. I feel like everyone planning this thing was just so gung ho about doing it and then when it actually came to doing work, they left it up to me and another person. Definitely appreciate all your input.
According to this:
http://www.triadequip.com/galleryupload ... %20Pig.pdf
It says 1 hour/12 pounds at 225 degrees. Thoughts?
Wow, 1h/12# seems like not enough time, but I guess they have done it before and know what they're doing. It also mentions later in the article about cooking it at 225 for 2 hours then 275 after that. I also guess that's based on the whole hog weight and assumes it is butterflied. I'd guess that won't be enough time, but I also don't have a better answer.
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 9:39 am
by go birds
Well, im giving us a 6 hour window. I can't imagine it taking any longer than that. Not sure if i mentioned it, but it's 32 pounds.
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 10:36 am
by haltz
I was focused on the beverage side of things, but I did a whole pig event for a group a few years ago. 3-4 hours should work for that size. I'd be slightly concerned with the yield. If it's 40 drunk guys there's an outside chance you'll run out of food.
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 11:00 am
by go birds
Ehhh its closer to 30 people, at least that's the number we have that have RSVP'd. I'm sure there will be stragglers, but they will be SOL as far as im concerned.
Plus, not everyone is eating the pig. We will have a sides and a separate grill going for burgers and whatnot.
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 11:13 am
by haltz
Right on. You should be totally fine.
Just make sure everyone does the right thing and uses cole slaw as a sandwich condiment, not a side.
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 11:25 am
by Fat_Bulldog
haltz wrote:Right on. You should be totally fine.
Just make sure everyone does the right thing and uses cole slaw as a sandwich condiment, not a side.
Mayo based cole slaw: NO
Vinegar based cole slaw: YES
Re: The OFFICIAL meat smoking thread
Posted: June 23 15, 12:10 pm
by go birds
We will have undercover slaw police patrolling the party
Re: The OFFICIAL meat smoking thread
Posted: June 26 15, 8:12 am
by go birds
Can anyone recommend a good cheap wired thermometer?
Re: The OFFICIAL meat smoking thread
Posted: June 26 15, 10:34 pm
by Freed Roger
Furchizzle. Just pulled the park butts off after an 11 hour smoke. Damn it is good. Thought about posting a facebookish pic. Letting it cool before wrapping it up. 3-9 lbers. Big Galoot and I putting a small dent in it.