My bad. Thought he had a big hunk of meat.
Well I do.
But it will be in 4-5 lbs chunks.
I have a big smoker.
My bad. Thought he had a big hunk of meat.
I'd hate to see a hog that could produce a 70lb loinMy bad. Thought he had a big hunk of meat.
You must have a houseful.Well I do.
But it will be in 4-5 lbs chunks.
I have a big smoker.
Hope you have a good smoker or have it insulated some so it doesn't lose a lot of heat because the weather on Friday sure looks gloomy with a high of only 43 so may take longer than usual depending on the quality of setup you have.
145° F.
Do not forget to rest your meat for 10 minutes.
Not me.... I like to smoke it to about 145-150 and then wrap, and rest in a cooler for several hours before serving. I do that with pretty much everything I smoke and it is key to GREAT meat.