hey john didnt you didnt you do it 8 hours last time ? i might pull a shoulder out and make one tonight myself.
6 hours is fine for a regular sized hog. If it's a huge leg maybe a little longer. The key is to make sure all the juices stay in the tin foil. Other wise it will dry out. You've tried it before it comes out nice and tender this way.
hey john didnt you didnt you do it 8 hours last time ? i might pull a shoulder out and make one tonight myself.
6 hours is fine for a regular sized hog. If it's a huge leg maybe a little longer. The key is to make sure all the juices stay in the tin foil. Other wise it will dry out. You've tried it before it comes out nice and tender this way.
COOL.. cause i remember that hog i shot we did it for 8 hours.. but ill do 6 thanks.
It wont hurt it. We left the house and drank for 8 hours. :clap
That looks soooo good
it is! :toast
