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Smoking a pig(let)
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Ok so my buddy traps pigs on the side. He gave me one that was 130 lbs and I cooked it whole for fathers day but on a customer indirect grill
You have a platesetter to do indirect cooking?
Yesterday he shot one that was about 25lbs alive. It is at processor now gettings cleaned and I plan to cook it whole on my LBGE next Sunday.
Currently my Egg is stock. So at minimum what do I need to buy? Can I just buy some firebricks and another grate and cook that way?
Once I start cooking I will post pictures.
I assume on e grill setup I get to temp, about 225, and let sit and check every few hours for temp?Keepin' It Weird in The ATX FBTX -
Ok so my buddy traps pigs on the side. He gave me one that was 130 lbs and I cooked it whole for fathers day but on a customer indirect grill
You have a platesetter to do indirect cooking?
Yesterday he shot one that was about 25lbs alive. It is at processor now gettings cleaned and I plan to cook it whole on my LBGE next Sunday.
Currently my Egg is stock. So at minimum what do I need to buy? Can I just buy some firebricks and another grate and cook that way?
Once I start cooking I will post pictures.
I assume on e grill setup I get to temp, about 225, and let sit and check every few hours for temp?
I don't yet. I've only had my egg a few months. I only own what came with it.
If a plate setter is needed/best for this I can buy one.
Mostly I grill burgers, chicken breast/wings, and vegetables.
But I have access to pigs this size year round plus come deer season I'll be grilling deer .
So I want to do this pig, and hopefully more in future. And I want to do it right.Boom -
FanOfFanboys, if you have a supply of small pigs, you should consider making porchetta. Once you get the hang of removing the bones, the rest is easy.
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Billy,
That looks great.
I wish one of y'all were local ha. Have you come over and show me some of this stuff in exchange for food haBoom -
I would get a platesetter and do it indirect. It's just easier. I know @Fishlessman does all his butts direct and they look awesome so you may want to check with him if you want to go that route. I think it would be easier to do it indirect, but that's just my opinion. Lot of ways to cook a pig out there.Keepin' It Weird in The ATX FBTX
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When I cooked indirect at 250 I found the skin unedible (rubber) but the meat unbelievable. i would actually do something like a spatchcock pig if i did it again. direct at 300 and i think the skin would be great
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When I cooked indirect at 250 I found the skin unedible (rubber) but the meat unbelievable. i would actually do something like a spatchcock pig if i did it again. direct at 300 and i think the skin would be great
Raised direct?Boom -
Ya, I would and leave the pig out for two days in the fridge uncovered prior to doing it. If it doesn't fit I would cut the legs and head off.
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If you cut the head off, make sure to cook it separately. The cheeks are the best bite on the whole pigKeepin' It Weird in The ATX FBTX
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