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  • Re: Whole pig on a large

    About an hour into this cook. Egg is holding steady at 210. BTW, if you live in the mid south, like I do, the day is beautiful. Currently 58 degrees, according to my phone. Love this ****. three shots of fireball in and two vodka drinks. Hey, don't judge me. I am cooking a whole pig...
  • Re: Whole pig on a large

    Thanks guys! I can't tell you how pumped I am about this. Got Wilbur in the fridge. Was sort or shocked how small a 27 pound pig was. I could easily do a 60 pound pig on my large
  • Whole pig on a large

    Okay folks. Just got a 27 pound pig. Gonna be an all weekend event. Injecting tomorrow. Not sure what I will inject at this moment. Going to be fun fun fun. Start the cook on sunday morning. Will provide plenty of pictures and such.

    Prep and everything will be documented. Probably very heavily.
    I look forward to comments and questions!
  • Re: 65 # Butt

    Go for it. I have loaded my large up to the point of having the push the lid down for it to shut. The dome thermo is useless at this point, but it turned out just fine. 

    They all touched, no problem. The sides that did touch did not develop a bark, but I was feeding a bunch of people who wouldn't know the difference. Still tasted great, and that is what i care about. 

    I did not use a rig or second grate. Just stacked them up, doing my best to leave some breathing room. 

    Drippings were not a fire problem for me, but there was a laughable amount in there. Just burned it off and moved on with life.
  • Re: Need a cook idea for today

    I only do Memphis style ribs. In fact, I have never sauced anything on the egg.

    dweebs0r would be a great person to ask about doing Memphis style ribs. I am still just getting my own method down. He is always bringing in fantastic ribs to work.

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