Whole pig on a large

MemphisBBQ

Oh, and Dweed...bite me! More pics to come. Gonna be a great cook.

MemphisBBQ

*dweeb

Wolfpack

With the fire ring out could you get enough charcoal in there for the full cook?

MemphisBBQ

Yup. Gonna be just fine. No worries on my end. 

Wolfpack

Awesome- looking forward to the results

badinfluence

@MemphisBBQ‌ what wood are you using for smoke? Looking good so far.

SoCalTim

Hey brother, what'd that pig cost you?

THEBuckeye

We did a pig back in the old hood ON New Year's Eve. Stole a 55 gallon drum, drilled holes for a grate for the coals, built a temporary "pit", cooked all night. Best New Years Day ever.  The cultesac ate well for two days!

P.S. Memphis, Beat the dogs! 

chashans

Any hunters out there?  San Diego County could use some help getting rid of their feral pig population.

http://www.utsandiego.com/news/2012/mar/16/feral-pig-working-group-targets-san-diego-pig-popu/

lousubcap

Epic cook right there-can't wait for the end-game.  And thanks for the play-by-play.

badinfluence

@chashans‌ San Diego and everywhere else. Damn good eating

MemphisBBQ

After a nap I went and took a peek. Man that sucker got dark! Maybe too much smoke on it or something, but the internal temp is at 145. I assume this is getting close to a stall? Who knows. Probe is in the shoulder. 

If anyone is wondering, the eyes popped rather soon. Within the first hour.

Cost? 27 pounds cost me $130 with tax

MemphisBBQ

I guess I never thought about what smoke would do on skin...I know some of the butts I have done look like a freaking meteorite! 

MemphisBBQ

Like I said. Too much smoke turned her black. Big whoop, she wont be pretty when people dig in. Temp is now at 156. Was in the stall for the better part of an hour or so. Plan on foiling it and putting it in the cooler for a while before people come over.

DMW

Man, I'll be a day too late. Heading to Memphis tomorrow for work.

dweebs0r

No plated pics..?  Dusty, I am disappoint.

55drum

That's the best pose I've ever seen for a pig!!!

lkapigian

Let's see the finish

SGH

Nice job my friend. Not many people pull a whole hog off of the BGE. I salute you sir. Just a tip. To prevent over darkening once your color is set to your liking you can do 3 things to stop farther darkening. One, stop the smoke. Two, tent the meat. Three, drop temp 25-50 degrees for the finish depending on actual cooking temp. Just thought I would share. Again nice job.