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In Reply to: Question on time line posted by barbqr on March 10, 2013 at 13:13:09:
never cooked a sancioned contest but figuring briskets @ 12-14 pounds shoulders @6-7 pounds put bris. on 10-12hrs & hams @ 7- 8 hrs. has always worked for me anyhoo. done several whole hogs and only needed 18-20 hrs. for a 200-225
pig at low temps w/ a lot of hickory/maple smoke, a turkey or two hanging in top of smoke house to drip juice on porker and a 5 pound block of chedder to melt down, smoke, cool, and grate or preferably slice for appetizers do this durn near every easter.
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