What's on the smoker today?

[WildWill]

Everything is moving along well. The shoulders have gained about a 10 degree lead on the hams that are currently 160 degrees. My big smoker always runs a little hotter on the end with the chimney. To help insure a even cook I will now rotate the hog 180 degrees putting the hams in the "hotspot".

 

[Dave N]

Everything is moving along well. The shoulders have gained about a 10 degree lead on the hams that are currently 160 degrees. My big smoker always runs a little hotter on the end with the chimney. To help insure a even cook I will now rotate the hog 180 degrees putting the hams in the "hotspot". View attachment 372665

Damn, I want to go to YOUR house!

 

[WildWill]

Damn, I want to go to YOUR house!

You have a open invitation anytime Dave!



The tenderloin lasted about 30 seconds after this Pic. Probably has 30 minutes left to cook then I'll let it rest.

 

[WildWill]

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For not having done one in awhile I'm really happy how it turned out.

 

[CT_SD]

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For not having done one in awhile I'm really happy how it turned out.

Looks delicious!! Brings back memories of watching my grandfather do whole hogs in the ground many times.

 

[Wildabeest]

The meat around the jaws is some of the best on a whole hog. Looks awesome Will!

 

[WildWill]

The meat around the jaws is some of the best on a whole hog. Looks awesome Will!

Cheek meat never makes it off the picking table.

 

[Treeshark]

I'm really happy how it turned out.

Looks like you’re not the only one, that thing got picked clean! Looks damn good

 

[Wild Bill]

Good stuff, son! Looks great! @WildWill

 

[Buffs35]

My pig is a little smaller than WildWill's

 

[kwyeewyk]

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For not having done one in awhile I'm really happy how it turned out.

That looks awesome, how much did the hog weigh? Also what internal temp is it finished?

Thinking about trying a whole one this summer, have a young one I've been eyeballing I think he'll be just about right early July.

 

[WildWill]

That looks awesome, how much did the hog weigh? Also what internal temp is it finished?

Thinking about trying a whole one this summer, have a young one I've been eyeballing I think he'll be just about right early July.

This one was 54lb and fed about 40 people and there was barely half a freezer bag leftover.

 

[kwyeewyk]

This one was 54lb and fed about 40 people and there was barely half a freezer bag leftover.

I think mine will be a little bigger with about 30 people but it will be a week long family reunion so leftovers won't last long.

 

[Dave N]

Baby backs. Don't boo me, I like mine sauced.

 

[Wildabeest]

Baby backs. Don't boo me, I like mine sauced.

View attachment 373074

Boo.

 

[WestKyHunt]

Baby backs. Don't boo me, I like mine sauced.

View attachment 373074

Try making them as "party ribs" next time. I prefer mine that way now.

 

[Sheltowee]

Korean barbecue-style smoked chicken with a homemade gochujang barbecue sauce, served with an assortment of pickled daikon, pickled cucumber, seaweed salad and spicy kimchi. Did one chicken dry and the other wet— sauced was definitely the way to go. Would like to try it on ribs next.

 

[Marcadamski]

Long time lurker from Texas. Shot my first ever deer at 38 and made a meat loaf 2lbs ground ham and 1lb ground sausage. Smoked on the traeger at 225 supersmoke and even got one of my kids to like it so huge win! Was super proud of this one and filled a lifelong dream accomplishing this even inside a fence

 

[INMT]

Jalapeño grilled pork chops.

 

[Deleted member 56225]

Jalapeño grilled pork chops.

View attachment 373322

wow! that looks delicious!