My first Twice smoke pig.:)

[BigThicketBoy]

The title was rbsears idea :thumbup: and the recipe is Allaround's
here is the brine the pit and the pig

[BigThicketBoy]

Soakin

[HELLRAZOR]

That pig is gonna be tasty partner!....fall off the bone!

[Bonesplitter]

Nothing like brining before smoking! I've been dry curing, adding brown sugar and apple smoking hams for a while now, they are incredible!

[BigThicketBoy]

What kinda cook time am I lookin at for a 60-70 pounder?

[Chris]

Depends on what temp you run it, 250-275 probably about 5-6 hours

[dac6933]

Can't wait to see how this turns out.

[BigThicketBoy]

Fire 1&2 goin.

[BigThicketBoy]

Time to get this piggy dressed up .

[Cantcatch5]

Going to try this soon myself. I assume it was 70 lbs live weight? The one I saved to do was 100 lbs but I split it down the middle.

[Chris]

I'll give you a lil secret we use in cookoffs, get a spray
bottle full of wheresyoursister sauce beer and apple juice and
spray down tge pig every so often it will help keep him
moist!! GoodLuck!

[BigThicketBoy]

Dressed up .:thumbup: and on the pit.

[Chris]

Oh and once the big part of the ham hits 160* internal its done!

Instead of wrapping in foil once the hams are 160* take off the
pit and put it in the cooler sealed up and let it rest an hour or so!


Looks good hope you have a lot of beer!

[Razorback01]

Looking forward to the final product.

[BigThicketBoy]

I'll give you a lil secret we use in cookoffs, get a spray
bottle full of wheresyoursister sauce beer and apple juice and
spray down tge pig every so often it will help keep him
moist!! GoodLuck!

Thanks.
Do I need to put a pan of water under it?