"JakBQuik" > wrote in message
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>> We'll see how it turns out...
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> Just reading the thread, I have baited breath.... How did it turn out?
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> I would have suggested carving the ribs out and cooking them until done.
> And then the other thick pieces until an internal T of around 169 or so.
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> Come back 43.....fill in the blanks.
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Man... it was great! I just did the front shoulder... they kept the ribs.
After the lady tasted my pulled pork, she said they should've just given me
the whole hog to do... *lol* Actually took the temp to around 175, seems to
me it's more tender then... maybe a touch drier though, but it sure falls
off the bone. I kinda rushed it though, but it was being compared to the
rest of the pig done in a pit, everything wrapped in foil. I don't quite
understand that, other than the enjoyment of sitting around the fire, it was
pretty much the same thing as if they'd have put it in the oven, ya know?
*shrug*

I did up the baked beans for 'em too, just added a little of this and that
to a big can of Bush's beans, then put 'em in the smoker directly under the
pork... get those juices falling into the pan. I knew most of them would
want some kind of sauce, so I made my homemade bbq sauce, that was a big hit
as well.

They have another hog they're buying, gonna get it cut up differently. I
figure I'll end up getting the ribs and a shoulder or two outta that after
they tasted the others. I'm kinda trying to get some word of mouth going
and maybe start doing a little catering for small parties like that. *shrug*

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