Now thats got me hungrey. I used to smoke a pig every week, was a side job. I worked at the pig palace , local stockyards. I would pick out a pig had a broke leg or something that would keep it from the slaughter house, paid 40.00 took it home and did it up, cook it 24 hours at 180 pouring a pitcher of beer on it every 1/2 hour, deliver it sat pick up the cash do it again next week. I was a younger man then
and Dads bar got me kegs for 21.00
I still smoke it up here, have done 200 lbs of pork butts at one time on my home made cooker. I can put 2 pigs in it.
Sure did have some fun at the pig palace
learned me all about pigs, well not really, cousins have hog farms north of me......