I've purchased a hog's head, which I plan to cook this weekend in my smoker. Right now, I plan to use it to make pulled pork, cooking it low and slow until it reaches about 200 degrees, internal. But, I'd appreciate any suggestions that anyone might have.
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A guy on the main site deboned it, then wrapped it altogether, and smoked it to make bacon out of it. Here is the link, scroll down to Richard Rollins, he has pics and all. It was posted a month ago. You will have to load more comments.
http://amazingribs.com/recipes/porkn...m_scratch.htmlLast edited by Jerod Broussard; February 6, 2015, 04:31 PM.
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Moderator
- Jun 2014
- 12097
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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