Push the envelop Bob. Never stick totally to the recipe I say:-):-) Your gonna have to show us a slice once its done. Looks like you have a winner there...

Thanks for the web sites Adam. Looks like I'm gonna have to invest in a bag of dried Black Beans:-)
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Just finished cleaning up from dinner. The porchetta turned out awesome. Definitely going with the smoker for the first cook was a good call. The smokiness played well with the fattiness of the pork. It's so rich though, you can't eat a lot of it. I just paired it with a tossed salad which was more than enough. Here's some food **** for you to drool over.

Out of the smoker. 4 hours total around 250F to get to a IT of 165F.
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Out of the 500F oven to crisp the skin. Next time I"ll remove the butcher twine so that area of skin can crisp up.
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Sliced and ready to eat. Thank god for the electric carving knife. No way a regular knife could get through that.
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Here's a link to the recipe I used.

http://www.seriouseats.com/recipes/2...oast-pork.html
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Put 16 lbs of pork butt in the smoker a couple hours ago. First attempt at pulled pork. Planning on a 17 hr smoke.
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Mmm...pulled pork. Not sure if you're familiar with the FTC process Vin, but if it gets done before your ready to eat, foil the whole butt (F), wrap in a towel (T) and put in a cooler (C). It'll stay hot for hours.
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That pork belly looks fabulous!!!
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Thanks Gator. It tastes phenomenal. Very rich though, even with all of the fat that rendered out. I hope it freezes well, cause I wont be able to eat it all quickly.
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That does look great!!

First smoke of the year for me was just a batch of wings for the wife and I. smoked about 3hrs over hickory. Simple bbq style rub with some lemon pepper mixed in. Quick easy and tasty.
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Thought I would post to this thread, Just a Texas boy bringing a littl epig joy to the middle east for New years
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Notice our Christmas lights we put on our camo netting
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Dude, right on Shawn!!!
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Sweet pics there Shawn. :-)
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Thanks guys, I ended up making the smoker and using that day...
Now the guys want me to make a Texas Brisket for them... OK, if I must
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Nice work, Shawn. I don't think I could fit a whole pig in mine. Brisket isn't all that easy, but surely it's easier than a whole pig? How did it taste?
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Well I smoked 2 and another guy cooked another 2, I got a lot of comments that mine was better and cooked the whole way, I don't think his was.

The pigs were really small so they fit ok, i made the smoker pretty big.

I injected apple juice into the hams and shoulders. smoked for about 12 hrs at 210.

I find brisket to be much easier that whole pig. just got to watch that temp.
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:-):-)
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TTT....damn mouse post was pi55ing me off.
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Holy Crap those look good. Let me tell you that is not easy cooking whole hog. Nice work.
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Come on now it aint that hard. Just takes a little time and lots of charcoal, hardest part is keeping your temp just right.

I am doing 2 briskets this weekend, pictures to come
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Just threw 2 large texas style brisket on the smoker....Pictures to come
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