So this piece weighed 20 lbs. I trimmed off all the skin and some of the fat under the skin - just because it kind of smelled like a pig barn... I'm guessing I have about 17 lbs left. It's dry brining in the fridge right now. I plan to rub it down with Memphis Dust, and it will go onto an offset smoker.
What's my anticipated cook time? It's pretty cold out - about -14 celsius (6 f) so I don't think we'll be able to hold the smoker much above 275.
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