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Old 06-10-2011, 12:42 AM   #11
Airborneguy
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After doing it both ways, I'm definitely partial to brining. The meat comes out unbelievably tender and juicy. I don't see how it's not being flavored this way. We just held our roast two weeks ago. The pig was 63lbs and after brining weighed just short of 70.

Are you going to be at the Hudsn Valley Ribfest in August, btw? My cousin and I are definitely going, can't wait!
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Old 06-10-2011, 02:05 PM   #12
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After doing it both ways, I'm definitely partial to brining. The meat comes out unbelievably tender and juicy. I don't see how it's not being flavored this way. We just held our roast two weeks ago. The pig was 63lbs and after brining weighed just short of 70.

Are you going to be at the Hudsn Valley Ribfest in August, btw? My cousin and I are definitely going, can't wait!
How do you rinse the brine off the hog when you are done brining? A 70 lbs hog is not easy to handle and wash off especially in competition and by contest rules you can not brine before time. Wouldn't injecting be easier so you could put flavor and moisture where you want it. Ultimately you want to get the phospates back into the Hog that were lost when it was slaugtered. The phospates cause the hog to hold onto moisture better that brining I would think. Ames FAB P or Amesphos is designed to do just that. (Ames FAB Products)

I won't be at Hudson Valley because of a business trip. I will be leaving that Sunday morning. We will however be at the Battle of the BBQ Brethren on August 6th to 7th out here in Manorville (LIE Exit 70). We will be bare bones as my teammate and brother has a catering job That weekend and will be using our Lang stick burner. We will be cooking on some WSM's to show some of our neighbors how inexpensively you can get into BBQ and smoking meat. We took Reserve Grand Champion the first year of this contest when it was held in Sayville.

(I took the picture so I am not in it, but I had the $1800 RGC check in my hand)

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Old 06-12-2011, 03:10 PM   #13
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The roast went pretty well. We had a few issues that caused a late start, but the cooking went well. The pig ended up being really juicy and tasted good.

I liked the Brine and would do it again. I went light on the salt in the brine since I didn't want to over salt. Next time I would brine with the full amount of salt.

The basting worked well although I didn't care for the baste that was used. I would baste again, but with a different baste.

Thanks for the help! Here are some pics

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Old 06-12-2011, 05:08 PM   #14
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more pics!!!
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Old 06-12-2011, 06:45 PM   #15
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Wow that looks awesome!
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Old 06-12-2011, 06:54 PM   #16
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The best part is manning the coals during the 3am shift!
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Old 06-12-2011, 10:12 PM   #17
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Wow that looks awesome!
Thank you!

I was surprised at how nice it looked. The Baste and the glaze really helped with the appearance.

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The best part is manning the coals during the 3am shift!
I wish we could have started that early. Due to complications we didn't get the pig on the fire till around 8 am.

The pig in the pic looks really tasty. Is the cover in the pic made out of regular plywood?
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Old 06-24-2011, 03:37 PM   #18
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I have been working in the medium of hog for a number of years and have a couple of threads on the topic.

+100 on brining. It's all win.

This was a few years ago when I first built a primative version of my pit:
http://www.homebrewtalk.com/f56/how-...ole-pig-74299/

This was two years ago... much improved pit:
http://www.homebrewtalk.com/f56/how-...-2-0-a-130032/

Last year we roasted a 240 lb pig and had 21 taps.

This was this past winter... my first real venture into Frankenstiening hog:
http://www.homebrewtalk.com/f56/pigc...nguica-215275/


I'll have a new one in about a month (my big cookout is in a couple of weeks). This year will be my 11th year and of course I have to one-up previous years. I am creating a 250 lb version of the pigcowturduckenguica. A friend has a huge insulated tank he is letting me borrow so I can brine the pig for about five days. I'll then do everything like I did on the little 57 lb pgcowtur...blah blah blah.... and drop it in the pit for about 28-29 hours.
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Old 06-24-2011, 10:43 PM   #19
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Clone- just plywood. Indirect coals never got above 200 so no fear of flames.

Cape- oh dear lord. Where to begin? Where do you live and how do I become you're neighbor?

 
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Old 06-25-2011, 12:42 AM   #20
Cape Brewing
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You don't wanna be my neighbor, trust me... Any pig benefits are immediately outweighed by my horribly abrasive personality.

Like I was saying though... Brining = win

And... If you're looking for fantastic meat and no staying up all night... The way I hve my pit set up is really nice. Its a fair amount of work putting the pit in but once its in... It's really nice.
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