HELP: how to smoke pig with crispy skin

wmortiz · Joined: 28 Feb 2008 Posts: 19

I smoke two pig and keep getting rubbery skin instead of crispy skin . I am in Iraq and will be home the end of March. So my family is having a welcome back party and a 50 b-day party for me and I am going to smoke a pig. The meat comes out great except the skin isn't crispy.
can anyone help????

jess · Posted: Feb 28 2008 Post subject:

I seldom have that problem but I cook a pig at a lower temp for a longer time than most ( 120lb.approx. dressed @ 220-230 for 16-18 hrs. Also I use oak coals instead of wood so there is less smoke but over this long a cook it is plenty. As someone here's avatar says It gives you time to get drunk and sober up befor chow time...

wmortiz · Joined: 28 Feb 2008 Posts: 19

Thanks for the reply, I smoke a 67lb pig for around 10hr. I use oak wood and chachoal. The meat is real tender , just comes off but the the skin isn't crispy. I turn the meat once or twice. Someone said to start with the skin down so it can get cookong first, this way it wouldn't get rubbery.
What do you think?

mutha chicken bbq · Posted: Feb 29 2008 Post subject:

Mabey try a higher heat at the end of the cook?
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Harry Nutczak · Posted: Mar 01 2008 Post subject:

Try direct heat instead of indirect.

I use an open charcoal rotisserrie for my pigs and crispy skin is always in abundance.
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jess · Posted: Mar 01 2008 Post subject: