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My first attempt at a whole hog took 22 hours and came out dry
I did a 90 pound pig at my buddy's farm outside Nashville last weekend. Kept the pit at 225 like the books say, wrapped it after 10 hours, but the shoulder meat was still like cardboard. I think the problem was I didn't inject it at all and the fat cap got trimmed too thin by the butcher. How do you keep a whole hog moist without wrapping it in foil?
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theas9418d ago
Oh man, I feel your pain! I did a similar sized pig a few months back and the shoulder came out so dry I could have used it for jerky.
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gavinhunt17d ago
Respectfully, I've gotta disagree here. A properly cooked shoulder should be falling apart, not dry. Low and slow with a good wrap or spritz makes all the difference.
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