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Nuther Lil` Pig

 
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Jeff T
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Joined: 08 Mar 2005
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Location: Norfolk, Nebraska

PostPosted: Tue Jul 27 10 1:06 pm    Post subject: Nuther Lil` Pig Reply with quote

Cooked a little 24 pounder sunday for a belated wedding reception for my son. We also had beans, butts, a few ribs & a 1/2 pan of spiral cut ham. My daughter in-laws Granny made all the other sides which i didn't get pictures of, but she made some awesome tator salad & mac salad... plus a few other dishes. At pig pulling time we got kinda busy so i didn`t get any of the serving table that i wanted either. We rented a cabin at one of the local parks & had a little over 40 show up for a nice sunday wedding reception.


Big 40 puffin out blue smoke.


Flipped him over at 160 internal and started mopping & added the other pans.


All done and ready to come out & set up the tables. About that time every one started showing up so that's it for pic`s. I think i have more fun cooking these little pigs than i do any thing else. Had a pit full of food everyone had a good time.
Thanks for looking
Jeff
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RubThatButt
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PostPosted: Tue Jul 27 10 5:41 pm    Post subject: Reply with quote

That is a fantastic looking spread. I bet everyone left with a full belly.

Very Nice! Very Happy
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BBQMAN
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PostPosted: Tue Jul 27 10 5:53 pm    Post subject: Reply with quote

Good lookin' cook Jeff! Cool

I did a 37 pounder (smallest to date) last weekend for a surprise B-Day party.
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patruns
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PostPosted: Wed Jul 28 10 12:12 am    Post subject: Reply with quote

Nice cook Jeff! Butts in the foil?
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morick
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PostPosted: Wed Jul 28 10 2:31 am    Post subject: Reply with quote

Yum, nice looking cook. Thanks for sharing.
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ckone
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PostPosted: Wed Jul 28 10 4:25 am    Post subject: Reply with quote

Looks good enough to eat. Wink Wink
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zysmith
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PostPosted: Wed Jul 28 10 4:36 am    Post subject: Reply with quote

Beats any wedding food I've ever had. Nice work
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k.a.m.
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PostPosted: Wed Jul 28 10 6:29 am    Post subject: Reply with quote

Jeff , everything looks delicious especially the pig. Very Happy Nicely done my man. Very Happy
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Jeff T
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Joined: 08 Mar 2005
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Location: Norfolk, Nebraska

PostPosted: Wed Jul 28 10 1:06 pm    Post subject: Reply with quote

Rub... I stood by and pointed out what was what in the pans and people were coming back for seconds so i`m betting they were satisfied. Very Happy
BBQMAN... beins this was only my second one i thought i would at least try this one skin down and see if it was more moist. Turned out great very moist and tender. He did come out with a wee bit more smoke flavor but not much more. I`m having fun cooking these little dudes. Smile
patruns... Yup a little over 18 pounds, figured i`d give them a choice of pig roast or the smokier butts. They picked the pig clean to the bone. I also had about 10 pounds of spiral cut ham warming up in the half pan on the right.
morick
ckone
zysmith
k.a.m.
Thanks fellas... i had a ball cooking it all. Razz
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texbbqpits
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PostPosted: Thu Jul 29 10 9:32 am    Post subject: Reply with quote

Great looking cook. Looks like you had that Fat 40 working well. Tom
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Big Daddy
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PostPosted: Thu Jul 29 10 11:15 am    Post subject: How Long Reply with quote

Hey Jeff T

With a small pig like that, how long did you cook it?
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Jeff T
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PostPosted: Fri Jul 30 10 1:54 am    Post subject: Re: How Long Reply with quote

Big Daddy wrote:
Hey Jeff T

With a small pig like that, how long did you cook it?


This one i cooked to 200 internal, about 8 hours. Keeping the temp at 250 in the stick burner is a bit of a challenge, there is always spikes in temp when i add more stick/logs. An hour or so of that time i left in the cooker while i finished other things. When i hit 165 i flipped it over skin down, and start mopping every 45-60 minutes.
I did one a few weeks ago for a practice run, it was 20 lbs and i pulled it off at 185 with an half hour rest. The meat still pulled apart very easy. I think these little pigs are just so tender and juicy that cooking to 200 internal just isn't necessary.
That whole young, tender & juicy thing ya know...
I`d say a 20-30 pounder in 7-8 hours at 250-275 should make them eatable... Wink
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Big Daddy
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PostPosted: Fri Jul 30 10 2:58 am    Post subject: Re: How Long Reply with quote

Jeff T wrote:
Big Daddy wrote:
Hey Jeff T

With a small pig like that, how long did you cook it?


This one i cooked to 200 internal, about 8 hours. Keeping the temp at 250 in the stick burner is a bit of a challenge, there is always spikes in temp when i add more stick/logs. An hour or so of that time i left in the cooker while i finished other things. When i hit 165 i flipped it over skin down, and start mopping every 45-60 minutes.
I did one a few weeks ago for a practice run, it was 20 lbs and i pulled it off at 185 with an half hour rest. The meat still pulled apart very easy. I think these little pigs are just so tender and juicy that cooking to 200 internal just isn't necessary.
That whole young, tender & juicy thing ya know...
I`d say a 20-30 pounder in 7-8 hours at 250-275 should make them eatable... Wink


I gotta try this......Smile thanks for the info Jeff T
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Grills Gone Wild
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PostPosted: Fri Jul 30 10 3:37 am    Post subject: Reply with quote

Did you inject with anything or use a rub anywhere before the mopping at the end?
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Jeff T
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PostPosted: Fri Jul 30 10 8:53 am    Post subject: Reply with quote

worchard wrote:
Did you inject with anything or use a rub anywhere before the mopping at the end?


Nope no injection for these, but i`m sure you could for added flavor but i didn`t. All i did was rub the cavity with my dry rub, even adding rub to the cavity didn`t add much flavor in my opinion. But then again my rub mix is a sweet rub. Mopped it of course, other than that no frills just good eat`s.

Cooking these little pigs is really pretty easy, hey if i can cook em i`m sure anyone can. Depending on the weight 6-8 hours at 225-250... done deal. Tender, juicy pulled pork. Now the skin does keep the smoke from penetrating so they don`t get as smokey as a butt or shoulder would be, very light smoke flavor. The moistness and tenderness makes up for it though and way fun to cook.
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Kevin Randolph
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PostPosted: Sat Aug 07 10 5:53 am    Post subject: Reply with quote

Great lookin cook Jeff T!! Congrats man!!
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REDNECKBBQ



Joined: 30 Jul 2010
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Location: MICHIGAN

PostPosted: Sat Aug 07 10 6:08 am    Post subject: Reply with quote

Another fine cook jeff, Food looks great
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Jeff T
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Location: Norfolk, Nebraska

PostPosted: Sat Aug 07 10 1:11 pm    Post subject: Reply with quote

Thanks guys, it was fun & and a nice change from the standard BBQ fair.
Cant wait for an excuse to cook a BIGGER one. Twisted Evil
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