65lb pig at 250 degrees for 11 hours
@lonestargrillz @howtobbqright @KosmosQ @KillerHogsBBQ @southchicagopacking5797
I bought a 30 lb pig planning to work my way up to a larger size. When I got home I found out it was 65 pounds. I ordered it butterflyed and they had cleaned everything out of it. I removed any silver skin from the belly and membrane from the ribs. I injected with Kosmo's pork injection mixed with apple juice and seasoned with Killer Hogs Hot BBQ Rub. I put on the smoker set at 250 degrees. First 2.5 hours I didn't open the door and then sprayed with cooking spray every hour after that. I was shooting for 180 in the shoulders and 190 in the hams. Around the 8 hour mark I bumped the temp to 275 for a total cook time of 11 hours. I should have rotated the pig but I was by myself. The hams hit around 200 when the shoulders hit 180. It turned out pretty good. The flavor was great but some areas were drier than others due to not being able to cook each muscle to its ideal temp. This was served with people picking from the pig as they desired but I think for a better overall product it would be better to take the meat off and chop and pull it all together to get a good mix of dry and juicey. The belly and the ribs were amazing.