42# Piggy On XLBGE, Pics as I go.

GalanteNate_OneEa

Going to give it a shot for my fantasy draft party. Cut out the spine to make sure I could ball em up. Plan on starting the cook tomorrow night, 225 12-16 hours. Will post more pics as I go.

Mickey

Nice job so far.

Tjcoley

Can't wait to follow this one. Good luck.

Eggcelsior

Sexiest carcass ever!

Mattman3969

You have my attention Good luck, hope all goes well

berndcrisp

Redefines fantasy pigskin pick-em.

RAC

Will follow this one. Good luck!

GATABITES

throw that bad boy on. Im excited for you!!! LOl

Charlesmaneri

good luck with that cook please make sure you keep us updated with pics I will be looking  !!!

JRWhitee

Good luck I will be checking back as well.

Aquacop

Awesome, keep us updated, what is the weight?

Cookbook_Chip

I will be watching!

Firemanyz

Progress?????

Don't Egg me on

Sweet! Will def b following along. Tell us about the set up ur using for this cook. What charcoal, what kind of wood chunks/chips, drip pan or not, internal prob and where. Damn I'm kinda pumped up!

Grillmagic

Dang, I'm all inn!

GalanteNate_OneEa

@Aquacop 42#

So I have to start with the lesson I have learned. If you let the meat, pig in this case, sit to room temp, you cook will be that much faster, lol. SMH, dumb ass....

But whatever, past that now, here we go. First thing I did was score the skin, controversial, maybe, but we will see.

How ya like that Dexter wrap on the marble table? Nice, right?

Next I trimmed around the hams exposing more meat.

Next I cut the ribs from the shoulder and trimmed away.

Then with my trusty, actually very new and never been used just bought it for this cook and am totally pleased by it's performance, spit jack, I injected with a simple brine of AJ, BRN sugar, water, salt, blah, blah,blah...

Followed by a generous helping of...lets just call it, rub.

Next I mopped the scored skin with the brine.

Then that got a coat of spice as well.

Followed by some creepy ass s@#t my wife and brother pulled the eyes out...I don't do eyes, teeth either, I have rules...or a code for that matter.

Isn't he cute?

Profile Pic to show depth.

So down to the nuts and bolts. I decided apple wood, with royal oak. I cleaned out my bge and set it up with no FR but I put small blocks of foil on the fire box for the PS legs down to give room for plenty of lump.  Then I put the grate on top of the PS to provide structural integrity to the PS. I was fearsome because the XL has a greater diameter that the LG that the weight of the pig might be too much for it to handle. i.e. Squar-cube law...kinda

238, so my room temp pig can settle at the magical 225, and we will call it a night...jk, I be sitting her for a while to make sure she settles in.

hence the 0111 upload...

Tjcoley

Fantastic!!!!!  Looking great so far.  That folded over pig just ain't right, but I bet he'll cook up real nice.  

nolaegghead

Looks great.  I'd try to move the pig up above the drip pan so you get more heat on it from the bottom.   Don't worry about getting to room temp.  The difference in cook times starting between 32-40F meat versus 80F meat is insignificant, based on numerous scientific tests.  Some people even cool down and go so far to freeze their roasts so they get more "quality time" with myoglobin (smoke ring development), and bark. Anyway, looks like a fun cook!

GalanteNate_OneEa

Honestly that's great to hear, on a side note, my fn maverick crapped the bed, reading all kinds of nonsense, guess I will put my faith in the pit viper guru , as if it didn't all ready deserve it lol

Chris_Wang

Badass

Aquacop

Cant wait so see the finished product. Very jealous, what time should be all be there?

Chubbs

Top 5 posts I have seen on here. Thanks and following

GATABITES

progress pics? exciting cook!

CajunEggHead

Wish I was there because I love me some PIG

GalanteNate_OneEa

I have been sitting here since 8 watching the internal temp bounce between 160f and 161f...oh stall, how I hate you.

Eggcelsior

Don't hate the player, hate the game...

Stall time = beer time.

Austin Egghead

here is some interesting reading why waiting out the stall:

http://www.amazingribs.com/tips_and_technique/the_stall.html

Enjoying the progression of the cook

GalanteNate_OneEa

Lol, I just re-read that artical about half an hour ago.

lousubcap

Dang-that is quite an undertaking.    But since it appears you are having so much fun with this cook.       No doubt it will turn out great-can't wait for the final results.   And that is one flexible piggy

Chris_Wang

Suspense...

Charlesmaneri

how big (weight) was that pig and what size egg are you using?