@Chris-B-Que
Awesome looking pig roast.
What was the weight of your dressed pig? I’d like to hear more details about your pig roast. Thanks
I smoked a 42lb pig on 12/31/20 with a WRC roti setup.
So this was a 19kg/40lbs dressed pig.
Only just fit with snout and butt and ears touching the lid of ranch.
Injected all thicker parts with a homemade apple juice, brown sugar, butter and maple syrup injection.
Didn't hit this one with any smoke as i wanted the super crispy skin.
Had full baskets either side of pig running 450f+ for first 1.5hrs to really set the skin crackle good.
Then split the side baskets in half again so majority of coals and heat were near the thicker parts of pig like head and butt.
Then wrapped belly section in foil to deflect the heat so not to over cook the ribs and belly section.
Kettle temp was round 300f for another 4hrs till internal temp of 180f was reached.
Taken off and rested for half-1hr and pulled. Was fantastic.
Will be doing another asap.
Sent from my SM-G986B using
Weber Kettle Club mobile app