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whole Pig.................

post #1 of 5
Thread Starter 

   Haven't done a whole Pigglet in a long time.The IC club wants one for a going away party for it's Pres.(Nomad now)going to Utah to train in one of Jay Leno's shops.

    Question,Iburried mine last time;will 225-50* be good and is it best skinside down?Going to rub with my own rub and put in smoker.Would this be enough heat and will a 30-40lb.Pig fit in my 2040 Tejas?

    I have no doubt of being able to do it,but just checking.Smoking with Hickory and Maple and no charcoal (pre-burn).How long should I expect to donness?No stuffing and no sauce, so it's not a problem.

   Any advice is appreciated.biggrin.gif

Stan    aka    oldcshoolbbq -

Betty 002.JPG


   I wanted to do Butts as they are better(IMHP)...Betty 004.JPG

 and I would be startled if any of them want to snack on the Eyes,Brain or skin.


post #2 of 5

Stan, evening, I have only done a whole hog on a spit that I built. It was done in an enclosed smoker.  It was 120 #, no rub, no seasoning. (long before I knew of this place). It rotated at 2 rpm and cooked at 200-225. It took 6 hrs to get to 165* F. The hog was skin on, head on, legs on, and was so juicy you needed a bib. The meat fell apart when cut into. I think because the outside was hotter than the inside and it steamed in places. Wish I could find the pics. That was 15+ years ago. 


post #3 of 5


Whatever you do Stan, don't forget the Q-view.


We all wanna see this one!

post #4 of 5
Thread Starter 

Oh,yes. I do intend to get picsbiggrin.gif.Since I'll probably do it on site,I'll have a (sort of) photojournalist. Don't be surprised there will be a bunch of Bikersbiggrin.gif,so see you in a few days,meanwhile I'll sit here and critquepolice2.gif LOL

 Have fun and...


post #5 of 5


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