wittdog
Master Chef
One of the guys I work with took his son on a hunt before he leaves for the Military. He asked me to BBQ a small picnic from the wild pig they took. The picnic is very small and very lean, between 4-5 lbs. I am concerned that with it being so lean it would dry out. So I wrapped it in bacon in an attempt to form an artificial fat cap and have added a water pan to Buford in an attempt to not dry out this out. I just seasoned the meat with some S&P and plan to smoke it with hickory and a small bit of cherry wood. I plan on foiling it while it is on Buford. Does anyone want to hazard a guess what the cook time will be other than It will be done when it’s done? I also tossed on a couple of split chickens on for dinner tonight and I am planning to make the Buffalo Wing Dip later in the week with the leftovers. Here is the link for today’s cook.
http://img84.imageshack.us/slideshow/pl ... 9408l.smil
http://img84.imageshack.us/slideshow/pl ... 9408l.smil