Well Here It Goes - First Pig

[Samueul]

Uncle, I got the pig on at 5:45am and pulled it at 3pm exactly. The temps in the hams was just a hair below 200 and after sitting for about 45 minutes the thing just fell apart after cutting the skin. Pure juicy and not a dry or bad piece of meat on it. I could have easily pulled it sooner at a lower temp but a pig that small doesn't have a lot of meat to slice, so figured pulling it all was the best thing to do.

[Uncle John]

That's not long at all. I cook briskets longer than that.
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Brinkman Smoke N Pit Pro
Lang 60
Backwoods Party
Discada

[Samueul]

I was surprised myself. I expected a good 12 solid hours and I cooked at 225 - 250 the entire cook.

[Bronxbbq]

That hog looks great! Nice job!