I don't think there is a time per pound. I make sure the temps at the shoulder and hind 1/4 joint is at least 170 degrees. These are the hardest areas to get heat to.
I inject mine with Lud's Sauce and season real good with Tony's and lay skin side down away from the fire. Indirect heat. This makes the skin crispy and better to eat.
I cook around 300 to 350 degrees and baste about once an hour or so. The rib area will hold a lot of juice. I don't turn the pig at all.
Once it is done, I twist the shoulder 1/4's off the body, then cut off the hind 1/4's off and shave meat off the bone. Then I remove the body and pull the rest of the meat off.
The rib meat and the loin meat is the best. I taste test these areas a lot during cooking.
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