I hosted my farms first pig pickin last weekend. For those not familiar with SC pit cooked pork, you start with a brick pit. You make a burn barrel to produce coals from your favorite hardwood, in my case hickory. You prep the pig, in this case a 124 lb er. You then feed in coals to keep the pit 280-300 ish. You cook till the pig gets to 180 internal. In this case it took about 12 hours. Then the good part, you peel back the skin and everyone picks the pork off the bone!40-50 ppl eating and we still had 30 lb leftover.
