Run the smoker at 225-250...an hour for every 10 lbs. Don't pull it off until you get 190° internal temp if you want to have pulled pork from it.pr0wlunwoof wrote:Getting ready to do half a hog for new years day. We did one last year on a gas burner, but will be using my stick burner this year. Any words of advice on temps and times per pound?
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It's a general rule of thumb. I had a 90 lb hog that hit 160 in 5 hours and then let it coast for the rest of the afternoon. I wish I had kept the temp up on the smoker to get the meat temp up to 190.pr0wlunwoof wrote:Well it's 50lbs. I would of thought it would take longer than 5 hours.
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