The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 How To Brine and Smoke a 50lb Pig

Author Message
scrumptiouschef

  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
How To Brine and Smoke a 50lb Pig Mon, 11/22/10 2:06 PM (permalink)
How to Brine and Smoke a 50lb Pig
 
I have a 50lb Berkshire sitting in the walk in at my restaurant. Looking for tips on brining and smoking this lovely creature.
 
The smoking is going to take place on a big brick pit, photo here:
http://www.scrumptiousche...unday-October-3rd-2010
 
We have a cord of cured pecan for the fire.
 
Hoping to hear from experienced cooks who've worked with whole, gutted pigs, head intact with brains still in the head.
 
Brining solution?
 
Cook time?
 
Dry rub or no dry rub?
 
Will the brains need further cooking once we get them out of the skull or can they be served as a sort of dessert for the adventurous eaters?
 
Other information that you consider crucial to successfully smoking this animal?
 
Your thoughtful response is appreciated.
 
Scrumptiouschef
 
#1
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com