Quote:
Originally Posted by ApexAZ
Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?
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Well I smoked 2 and another guy cooked another 2, I got a lot of comments that mine was better and cooked the whole way, I don't think his was.
The pigs were really small so they fit ok, i made the smoker pretty big.
I injected apple juice into the hams and shoulders. smoked for about 12 hrs at 210.
I find brisket to be much easier that whole pig. just got to watch that temp.