Hi Dr. BBQ:
We saw you in Memphis in May and you did a great job. We also have your cookbooks. Just for the fun of it we are having a pig roast this Saturday night and I am wondering if you can give me a good recipe for the roast. The pig is 141 pounds and I need your help. If you can help me out that would be great.
Memphis is always a good time. I’ll be back next year for sure. As for that hog, I’d inject it with something. I like to use a combination of fruit juices, water and barbecue rub. Inject a lot and get it in all the parts. Then cook it until it’s at least an internal temp of 160 all over for safety, but try to get the shoulders up to 190-195 while keeping the loin from getting over 160. You’ll need more fire on that end to achieve this. The hams are best around 170 but again it’s all got to be served at the same time so you usually need to give a little on some part. If it get dry in some areas, just chop it all up and mix it together. Don’t forget to name the hog. I usually name mine after a favorite old girlfriend.