So one of my business partners is going to be doing a whole hog. This is for our company picnic on Saturday, at 1PM. He is wanting to throw it on his smoker about 4AM on Saturday morning. I think we need to throw it on LOW AND SLOW on Friday evening and tend it through the night, to give us PLENTY of time. If we finish early, it will hold well in a large ice chest until time to eat. This is going to be a butterflied 65-80lb porker. He is also going to be doing a couple of briskets at the same time, and I am going to be doing probably 6 or 8 racks of ribs at my place concurrently.
So how can I gauge the time we'll need for the oinker? If we do it a little higher, like, 275-300, which is where I think he is going to want to do his briskets, maybe it will be good for the picnic, I am just afraid it is going to take too long, and we don't want an underdone pig... and this baby is going to be the star of the show.
We'll salt it Friday afternoon. I need to do some research on rubs and/or injections. I have some MSG, not sure we want to use that, though. I'm open to ideas, we are going to probably have 60-80 people there, we think.
So how can I gauge the time we'll need for the oinker? If we do it a little higher, like, 275-300, which is where I think he is going to want to do his briskets, maybe it will be good for the picnic, I am just afraid it is going to take too long, and we don't want an underdone pig... and this baby is going to be the star of the show.
We'll salt it Friday afternoon. I need to do some research on rubs and/or injections. I have some MSG, not sure we want to use that, though. I'm open to ideas, we are going to probably have 60-80 people there, we think.
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