Cooking pig

C

Clayboy

New Member
OK Guys, Good morning. Got at 2am to get some Super Bowl pig on the smoker. Got 3 10 lb. pork butts on and all is looking good. It's about 25 degrees and light snow here, so keeping the smoker up to temp will be fun.

I will keep you posted on how things are going. This will be about a 12 hour smoke session, so I gota stay close to keep an eye on everything. See ya in a few hours.
 
C

Clayboy

New Member
2 hours into the cooking and all is going well. You can see the crust is starting to form on the one to the left. I will have to watch that one very close. I am useing lump charcoal and wild cherry wood. The smell is already starving me to death.
 
C

Clayboy

New Member
6 hours and still going. Internal temps are up to 170 degrees ( got to get 195 ). Starting to get really hungary around here! :D
 
C

Clayboy

New Member
After 9 hours the one on the left got done a little early so it had to come off. Letting it rest before I pull it apart. These 2 will have to go on by themselves for a bit longer.
 
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