smoking a whole hog

smokey charlie · Sep 16, 2012

hi

i have a birthday coming up September 29th for grandma
everybody is going to be there she will be 70 this year
we would like to make this one a good one to remember

ill be borrowing a pit as mines not big enough to put the whole hog on
it will be a reverse flo 200gal smoker

any advice accepted as i havent cooked a whole hog before
the hogs look to be 60 to 70 lbs

cook temps and times ?
any special something i need to do

thought id get on it befor i have to just wing it lol thanks everybody:grilling_smilie:

va_connoisseur · Sep 17, 2012

Congrats to grandma.

I have only done a couple of hogs so I am sure others with more experience will chime in. (Also, if you want more responses, move this out of the "Grilling Pork" section)

1. maintain consistent temp (225-250)

2. Inject the hams and shoulders with a simple solution (apple juice/apple cider vinegar)

3. for the first 4 hours, just check the temp of the smoking chamber, no need to check the meat

4. Temp the hams and shoulders at the 4 hour mark until 195 reached

I am sure there is a lot more I can add but at the office, will come back later.

captmoby · Sep 17, 2012

What he said.

I would guess it will take at least 14+ hours at least, depends on so much stuff.

I would plan on it being done hours before eating time. At least then if its not comming up to temp you have some time to work with. If it comes up to temp early just lower the temp in the smoker a bit and hold it, it will be fine. You could probably completly shut down the smoker for a while and it will keep hot enough for an hour or two.

smokinjoe1970 · Sep 17, 2012

Use foil tents on the parts cooking fastest, Wrap ears and snout in foil as the cook fastest and will Burn ( not just so it looks good ) Most will split the pig so it will lay flat on the grate which will even out cooking time, plus when done You can turn It On Its back and It makes a good almost Bowl to serve from

smokey charlie · Sep 24, 2012

how do i move it to another thread?

smokey charlie · Sep 24, 2012

also skin on or skin off? i can do it both ways its going to be alive up until Friday then on the smoker all night

fpnmf · Sep 24, 2012

http://www.smokingmeatforums.com/search.php?search=smoking+a+whole+hog

chef jimmyj · Sep 24, 2012

Leave the Skin on. It will help protect the Loins and Belly meat from drying out...JJ

smokey charlie · Sep 28, 2012

Qview

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cwalk · Sep 29, 2012

looking good so far, cant wait till the finished product

pgsmoker64 · Sep 29, 2012

Smokinjoe1970 said:
Use foil tents on the parts cooking fastest, Wrap ears and snout in foil as the cook fastest and will Burn ( not just so it looks good ) Most will split the pig so it will lay flat on the grate which will even out cooking time, plus when done You can turn It On Its back and It makes a good almost Bowl to serve from

Smokinjoe said it well. Be sure to foil the sensitive parts.

I like to keep it simple. Just put plenty of kosher salt inside and out. I start out at about 300* for about 3 hours then back it down to 225. For a pig that size maybe only 1-1/2 hours. A 60-70 pound pig should take around 14-16 hours or so. Shoot for an internal temp of about 195* measured at one of the shoulders is best.

Hope your pig and the birthday party turn out great!

Bill

rtbbq2 · Sep 30, 2012

Looks great............Tell Grandma happy birthday from SMF.........................

jrod62 · Sep 30, 2012

smokey charlie · Oct 1, 2012

2012-09-29_04-45-31_473.jpg

smokey charlie
Oct 1, 2012

the finished pig after 12 hours on the smoker everybody said i out did myself i did shoot it up with apple juice
the borrowed smoker preformed flawlessly it stayed at 250 most of the night i just added some wood to keep the fire up
it was a good time we had like 50 or 60 people family and freinds over
the lil pig fed everyone we also had all the fixxins as they say
it was a success thanks to my freinds at SMF with the details

thanks all
Charlie

pgsmoker64 · Oct 1, 2012

Good looking pig Charlie. I'm really glad everything turned out well.

xxsmokin foolxx · Oct 1, 2012

Awesome job on the Pig!! That looks incredible, cant wait to do my first one!

roller · Oct 1, 2012

Great job...I want to do that one day...but I do not have 50 friends.....

smokey charlie · Oct 1, 2012

Roller said:
Great job...I want to do that one day...but I do not have 50 friends.....

lol me neather mostly family

smokey charlie · Oct 8, 2012

anybody want to chime in and explain the fundamentals of scraping a hog for a newbe

we used a big wash tub built a nice fire under it the water was at a rolling boil in a lil bit
then after the hog was ready i put it on a couple saw horses with some boards laying across for a low table
then pored the boiling water on then scraped

it took about 30 to 45 min to scrape it down and we still didnt get all the hair off

some one said dunk it in the water but i didn't have a big enough tub for it
another said use burlap sacks lay over the pig then pour the water on so it stays on the pig longer

we all had a great time and well prolly do it again in the future hopefully ill learn
what im doing by then :grilling_smilie:

biggeorge50 · Oct 9, 2012

Smoke a hog, put a sign out by the road that says "Free beer and smoked pork". You will have more friends than you can count.

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