Whole Pig Questions

Discussion in 'Pork' started by crossczek, Aug 10, 2008.

  1. I'm thinking abut doing a whole pig in a couple of weeks on my reverse flow. Anybody got any pointers? How long shoud I expect for a 100 pounder and at what temps?
     
  2. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    I never done a whole hog I have seen it done , I can't remember the how long it took , I want to say they told me said in the ball park of 25 hrs. It was about 250 lb.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  4. white cloud

    white cloud Master of the Pit OTBS Member

    Well unless you can get your smoker up to at a minimum of 325 and maintain that temp for at least about 8 hours I would not recommend cooking it in the smoker.Unless you are going to cure it first, which is a hard thing to do with such a large piece of meat. I have done 2 hogs, both approx 110-115 and kept the temp up near 350* and in a borrowed made for pig roasting cooker. They only took 8 -10 hours this way. The meat would for sure stay in the danger zone under 325* for that period of time. Well thats what I think anyway.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    lailaigogo's post has been reported as spam.
     

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