Can’t wait till my wife walks in on this.
She’ll forgive me once it’s cooked
She’ll forgive me once it’s cooked
Sous vide is a whole other thing I have not even thought about dabbling with yet.
I pale in comparison to whole hog.. Im smokin and grillin on a Comado Joe.
A little 18 lb piggy is hardly a “whole hog”
But I must say this is the best skin I’ve ever had on the smokers.
Not rubbery, nice and crispy
425 for 3 hours, some prep and based the skin with water every 45 minutes till it got there on temp then
Conola oil every 15 minutes till apparently tits
Remember that time I winched you out
Pork butt coated with yardbird rub smoked with pecan wood.
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Did you wrap or just let it go ?