Reply to "12lb. Suckling Pig"

To smoke and steam pork, just put a pan of apple cider down on the side closest to the smoker box. Put about a 1/4 in the pan and let it evaporate. Replace it every hour or so.



And about the stage of doneness. Essencia is right on the money with people messing that one up. Its not a pork chop you are cooking its a clod of muscle. If you take it off when its "done" it wont work. It will just be a giant pork chop that isnt cooked right.
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