Fathers day cook, two little piggies.

[avega2792]

Doing something new. Two little piggies heading for the smoker. I've never done a whole animal so I need tips for the cooking process. I've done plenty of butts and ribs, but this is a first for me and I want it to be the best good eatin bbq sammiches so any tips would be much appreciated. They're going on an 18" WSM with B&B lump and hickory. Using my SPG mix with another layer of hot rub. Need to know when to throw them on, cook time, etc. Pork butts I usually smoke the night before and wrap them and finish cooking in the oven over night. I've seen the videos on youtube with the crackly skin and want to give that a shot. Thanks in advance!


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[AZ2FL]

What's the weight on each pig?
Have you test fit the pigs on the 18" wsm?
Will you brine the pigs?

[Mike Huff]

I'm following! Are you going to hang them? I'm not sure they'd fit on my 22! You got me curious now!

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[avega2792]

I'm following! Are you going to hang them? I'm not sure they'd fit on my 22! You got me curious now!

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They were smaller and fit just right on my 18" wsm after a little bit of extra trimming. I'd prefer my 22 but I couldn't haul that one cross country in my suv with the family and dog in tow. So far it's going good I think, just winging it and hoping for the best!


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[avega2792]

Progress report.


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