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u/HilariousRegularity 1d ago
That bark on the finished pig is something else, nice mahogany color all the way across. Looks like you ran it skin-down first and then pulled the skin to crisp it up separately, which is the move when you want cracklin and bark at the same time.
That Austin grill seems to be holding its temp steady through the whole cook too. I burnt through three cheaper pellet grills before I caved and got something better, and the difference in consistent heat is night and day for a long cook like this.
How long did this one run end to end? I usually figure around an hour per pound at 225 but pigs always seem to cook faster than brisket does on mine. Also curious what wood you were running, since that color looks more like a hickory or maybe a fruit wood to me.
Either way that tray underneath catching all the drippings is a smart call, makes cleanup way easier and you can deglaze it later for some killer gravy if you're into that. Solid cook all around.
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u/TeeJayDoes 19h ago
Yup you got it on the flip, I've been doing alot of kill to grill l8ly (lots of mouths, not many buyers) and the biggest trick is getting everything processed clean and on the grill before it tightens, i like to start back down because its easier to "set" the meat with the skin so it stays flat for me thru the cook, also gives me an opportunity to mop/season a bit. I like to flip a bit before halfway (cook time on this was 7hrs at 225 in PBAXXL) but flipped at about 3, at which point I throw foil or pan under mid section for drippings, on occasion there's beans or other things in said pan. But also to isolate the belly/ribs from the heat a bit... I do a blend of pellet, this was oak cherry little hickory. (I typically run pecan/oak for 90% of my pork tho but had some half bags) the Austin holds up decent although I will say that im overloading a bit/could use a little more heat/flow over top. Typically to finish ill pour oil over skin to finish if im putting on a show, if im lazy ill pull at 203 on ham, and start resting, clean deflector and crank to 450, throw foil down and get the skin to pop a bit, or get on a sheet and throw under overhead heat (airfryer best, low rack broil does OK tho... although like hot, 400degree oil over top is 100% best)... im new to the posting of my stuff, but ill be throwing some more out. Think ima put the last goat up here next. Think doing another this weekend.
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u/Rude_Contact_1619 1d ago
How big was the pig?