Reply to "Pig cook"

randye 2Member

Hey Joe,

I have only done two, and never on the FEC500.

I have one so I am looking forward to seeing how it turns out for you.

I took Jack's Old South's class. And cleaning the inside of the hog of the foating pieces and stuff, then inject heavy with what ever you choose, then wrap in foil, and place in cooker with head toward the fire box side, legs up. Cook at 250 till ham temp is 185, then unwrap and let rest till you serve. Myron cooked his for over 22 hours.

Letting the hog lay on it's back kept all the juices in side and the hog was very moist and good.

RandyE

4/30/118:13 AM

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