I appreciate this sub and all the questions that came previous. I bought a fresh roaster from a local meat processor and brined it for 10 hours. Dry rub and 10 hours of cooking. I used a drip pan with apple juice and later a baking sheet to protect the lions. Foil on head, ears, and tail. 4 hours prone at 220 and the rest flipped on its back. Sop every couple hours. I struggled with a couple flame outs due to some moisture in my apple and cherry pellets but was happy for my first whole pig.
by Amazing-Fly324
3 Comments
This is great to visual see. I’ve wanted to try this and wondering what size pig I needed.
I regret getting a 24” grill so much bc I can’t find <20 lb pigs so they will fit. Most places won’t ship to California. I’ve done heads but it isn’t the same.