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Message: <blockquote data-quote="luvcatchingbass" data-source="post: 125673" data-attributes="member: 1979">So my first pig roast has now come and gone and there was a lot that I have learned for the next one. The pig turned out great, pure pork nirvana was achieved. It all started Friday night around 9pm when my friends and I finished tractor pulling we headed off to finish splitting the brisket and pelvic bone to get Mr Bacon (97Lbs) to lay flat and back in the cooler with some ice, then back to watch tractor pull and have a cool adult beverage. Finish getting rub, injection and preheating pit with wood first at around 1:30am Sat morning for a little nap, up at 4:30am to start injection and rub. At 6:30am the pit was ready and so was Mr Bacon, grab a keystone with a little clamato and my neighbor and I laid the pig in the pit, shut the lids and began monitoring the temp-aimed for 225-250. Added coals from pre-lit brickets and hardwood charcoal as needed through the morning with some pecan chunks mixed in. Kickemup showed up mid morning and setup camper then he was onto helping with the pit and even found time to help me get fresh coleslaw made, more keystones were sipped on during this time. As we approached the Bison game there was just one more task at hand and the rest of my buddies showed up and we got the TV set up outside near the pit for game time. at around 1pm it was time to flip the pig which involved Kick and I to climb into the pit on the grate to reach and get a good hold, 1,2,3 flip and everything went perfect, probs get put back and onto the next 6hrs, consume more keystone's (or whatever everyones beer of choice was). Continue to add coals as needed and spray with apple juice mix the shoulder and ham temps ere coming right along, have a few more beers and check on football game. The hams took a little extra time but finally got to a nice tender to poke with finger so we just held a lower temp till OT was over and the crowd started showing up, have a couple more beers. When everything was ready we got Mr. Bacon out for pictures and all to see, split the skin and started pulling the meat for the crowd testing as we went to see how every little part was and how different it was Keeping the hidden gem areas to those that we pulling meat and standing by for "quality control", have a few more beers.We figured that we served around 35 people not counting kids and I have never seen that many people that stuffed to the brim from eating, this was a fun family and friends gathering with no drunked blowouts (I stayed away from the sister in law). Cleanup only took a few minutes with all the great help we had and it was onto bonfire and more beer time at the fire ring.Good times good people and great food all the way around. This will become something that will be repeated again.- - - Updated - - -Ok so I forgot the apple sorry.</blockquote>

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