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Old May 2, 2012, 08:57 AM   #15
Wild Bill Bucks
Senior Member
Join Date: December 28, 2005
Location: Southeastern Oklahoma, Next door to Sasquatch
Posts: 1,266
Like mine in the 20 to 40 lb range. My smoker is just the right size for them. Poke holes in the meat all the way to the bone, stick a piece of onion, bell pepper, and garlic in each hole, smear the hole carcass with strawberry jelly, smoke for about 2 hours hanging, take out and wrap in aluminum foil with a can of mushroom soup, place back in smoker for about 12 hours at 200 to 250 degrees. Meat falls off the bone tender so if your going to get a bite, you better be there when it first comes out, or everyone will have it eat up.
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