Whole Pig Ideas

maple sticks · Jan 22, 2013

Hi All,

I'm not new to smoking have been doing it for awhile now. Have a Weber which I do 90% of my smoking/grilling on. Also have a Char-Grill, chinese smoker/cooker and a new homemade wood smoker from a 250 LP tank.

Have done some nice meat on the 250 but now want to get into doing a pig. And that is as they say the holy grail of smoking. I have spent hours reading posts not only this site but many others. Not looking for so much someone to tell me how to smoke a pig but more to hold my hand as I develop my style. Its not cost effective to buy pigs to practice on. I've told people if you ask 10 individuals how they smoke a pig you will get 11 different answers. So here gos....

I would like to do half pigs cut from nose to tail for a couple different reasons. I feel larger pieces of meat stay moist easier. Meaning half a two hundred pound pig has twice the size ham and shoulder as a whole one hundred pound pig. More exposed meat for smoke and (thinking-wondering) if a half pig would be easier to turn than a butterflied whole pig with both pieces being of equal weight. When doing a half pig is it necessary to turn? or could you just smoke skin side down and the fat drain away. Also wondering if removing the skin on ham and shoulder and not the loins ribs area would slow down the cooking of the mid section preventing them from drying out before the ends get done and again make turning not required. Would save fresh fat to render and skin to make cracklins.

When I do a shoulder I "Texas Wrap" there for avoiding the stall and saving those fantastic juices for later use. I watched video's on wrapping whole hogs but they didn't seal the wrap hence save the juice. Would like to know if someone has an idea to save the drippings? Pan under the meat?

Hope this post generates a little interest, would like the help

Jim

maple sticks · Jan 22, 2013

Lots of people reading this post but not ONE opinion??

not even quit asking dumb questions!

Dutch · Jan 22, 2013

Maple Sticks, doing a whole hog is great for show but you will have better yield smoking the same amount of meat weight wise by sticking to pork butts
I've been smoking meat for almost 10 years and have yet to do a whole hog smoke although the family was been after me for a couple of years to do one. There several threads on doing whole hogs here at SMF.

maple sticks · Jan 22, 2013

Dutch,

More than agree with you. Problem is people want to see a pig. I can smoke more meat less waste better flavor and cheaper with shoulder. Tell people that and they find someone else to do the cooking. They want a show. Trying to find the best of both worlds.

Thanks Jim

moikel · Jan 22, 2013

OK my whole pig deal is within these limits.Biggest pig about 25kg done in a wood fired oven not a smoker. I have spit roasted pigs as well.

Big pigs are harder way more dense,more fat coverage.

Yes you cant argue with how it looks but yes its cheaper to do butts .

The nose to tail split is something else again,I am a little on the edge of my experience but I would go carefully I would go carefully,risk of drying out.

From way down here

I really liked those posts out of the Cuban corner, splayed out etc. Looked really special.

Its about getting in all cooked to the right point all at once.

mneeley490 · Jan 23, 2013

Maple Sticks,

You've probably already read my thread, http://www.smokingmeatforums.com/t/...-the-mt-everest-of-bbq-the-whole-pig-w-q-view .

I'm no expert, we've only done the one, and it was nowhere near 200 lbs. But that said, I wouldn't do anything different. That was the best, juiciest, most flavorful pork any of us ever had. And all our guests seemed pretty happy with the presentation and results.

maple sticks · Jan 23, 2013

mneeley490 said:
Maple Sticks,

You've probably already read my thread, http://www.smokingmeatforums.com/t/...-the-mt-everest-of-bbq-the-whole-pig-w-q-view .

I'm no expert, we've only done the one, and it was nowhere near 200 lbs. But that said, I wouldn't do anything different. That was the best, juiciest, most flavorful pork any of us ever had. And all our guests seemed pretty happy with the presentation and results.

As a mater of fact I had. Have read most pertaining to hole or half pig cooks. Reread it to refresh and unless I missed it you did not turn pig over on its back and still had no problem with retaining the moisture in the meat. That interests me and I would try that as I mostly will be cooking alone until time to remove pig from smoker. I use a water pan sitting in the bottom of my smoker to humidify the air hoping to draw less moisture out of the meat.

Thanks, Jim

pigman jim · Jan 23, 2013

Maple Sticks,

Lots of questions in there. I'll toss in my 2 cents. I've cooked a lot of whole pig and have decided there isn't any such thing as a bad pig roast! :) I do the whole pig butterflied over a wood cooked down to coals. LP would be easier to control but misses some of that wood flavor (IMHO).

We used to put a grill screen on top of the pig as well as under so we could flip the pig over mid-way through. It takes at least 4 strong people -- one per corner -- to turn the pig... plus a few stragglers cheering the others on. Two pig seasons ago, I didn't have people around to flip it and made the desperate decision to leave the pig on its back the whole time. Now I've learned that we don't really need to turn it.... the results were the same either way. Or better unflipped because we don't worry about the pig breaking apart during the flip! You can see our grill configuration in a video clip from last summer at www.wholepigroast.com/another-successful-pig-roast if that helps.

We've never felt the need to wrap the pigs. One year we did so with foil but the pig tasted more like it had been steamed than smoked. So we don't do that any more. Your concern about the pig drying out is unfounded. We just make a big pot of marinade and every hour or so, we make a big production out of "mopping the pig". The growing crowds love it and it doesn't seem to hurt the pigs feelings!

I think the question you eluded to is whether to do a whole pig or a half. My opinion is that your guests will be happy with either. However, doing a half pig is like attending a cookout with a couple of hams. Fun but not a "real" pig roast for the guests. Face it, people love to brag that they got to attend their first party where "the guy cooked a whole pig!!!!". Just sounds more exciting for everyone :) . So have a cookout if you want with a couple of hams or go whole hog. Both are fun. But a whole pig seems like a gigantic production... even though it takes as much work to do a whole pig as a half.

I hope my bias didn't show through too much

. Have fun with your new venture!

Jim

smoke happens · Jan 23, 2013

I assume you are talking dressed weight and not standing weight on a pig? I have done several whole hogs myself, the smaller ones usually turn out better for me. I like the 60 - 80 lb range, I think the meat is very good and the cook times are reasonable and manageable at this size. The bigger the pig, the older the pig. The older the pig, the less tender the meat is (IMHO). I know you are low and slow on cooking and it will tenderize, in my experience though the smaller guys taste better. I have found this to be true for deer I hunt as well, I'm partial to a young doe for better tasting meat.

I actually think you will get more forgiveness out of a smaller hog than a larger one. You under cook a large hog, it will take a lot longer to recover from it and get it done in time for the big event. You over cook or get a large hog too hot, it's larger thermal mass and will overshoot your temps higher and longer than a smaller hog - harder to slow it down if needed. Have you considered a whole hog of smaller size to start with, jumping in to a 200lb pig is a big undertaking for your first hog? Even at 100lb a side if you decide to split, that's a lot of pig to start with. Also, if your people want to see a show seeing half a pig will be a let down.

If you can do better with butts (as you mentioned in your post), I think the best of both worlds would involve a smaller whole hog along with several butts. Cheaper, would probably taste better, a whole lot easier to do (especially on your first shot), and you would have plenty of meat with a killer presentation of the whole hog to boot.

As far as the hog, I turn the hog about 1/2 way through cooking and do not wrap. I leave skin and fat on, fat renders during cooking and drips down onto coals which creates yummy smoke/vapors that season the hog. I've never had a problem finding volunteers to help flip a pig though, most folks (including me) think it's pretty darn cool cooking a whole hog.

Good luck, post pics!

maple sticks · Jan 23, 2013

Pigman Jim said:
Maple Sticks,

Lots of questions in there. I'll toss in my 2 cents. I've cooked a lot of whole pig and have decided there isn't any such thing as a bad pig roast! :) I do the whole pig butterflied over a wood cooked down to coals. LP would be easier to control but misses some of that wood flavor (IMHO).

We used to put a grill screen on top of the pig as well as under so we could flip the pig over mid-way through. It takes at least 4 strong people -- one per corner -- to turn the pig... plus a few stragglers cheering the others on. Two pig seasons ago, I didn't have people around to flip it and made the desperate decision to leave the pig on its back the whole time. Now I've learned that we don't really need to turn it.... the results were the same either way. Or better unflipped because we don't worry about the pig breaking apart during the flip! You can see our grill configuration in a video clip from last summer at www.wholepigroast.com/another-successful-pig-roast if that helps.

We've never felt the need to wrap the pigs. One year we did so with foil but the pig tasted more like it had been steamed than smoked. So we don't do that any more. Your concern about the pig drying out is unfounded. We just make a big pot of marinade and every hour or so, we make a big production out of "mopping the pig". The growing crowds love it and it doesn't seem to hurt the pigs feelings!

I think the question you eluded to is whether to do a whole pig or a half. My opinion is that your guests will be happy with either. However, doing a half pig is like attending a cookout with a couple of hams. Fun but not a "real" pig roast for the guests. Face it, people love to brag that they got to attend their first party where "the guy cooked a whole pig!!!!". Just sounds more exciting for everyone :) . So have a cookout if you want with a couple of hams or go whole hog. Both are fun. But a whole pig seems like a gigantic production... even though it takes as much work to do a whole pig as a half.

I hope my bias didn't show through too much

. Have fun with your new venture!

Jim

Thanks Jim for your reply. I had not only read your post but watched you short clip, very nice. Only one question do you put any holes or cuts in the skin to help render the fat out being is on its back during the hole cook or do you find it not required.

Thanks, Jim

maple sticks · Jan 23, 2013

Smoke Happens, Excellent information. I really like the idea of mid to small pig backed up with shoulder. That is the best of both worlds when cooking for a large group. I also agree with your young deer harvesting. Some people don't like to hear I shoot them but if you get them to enjoy eating thats what you want. I leave the big swamp bucks for others.

Thanks, Jim

smoke happens · Jan 23, 2013

Don't get me wrong, if some B&C record walked out in front of me it's done and will be hanging on the wall too! But, I hunt for food. I'm not a trophy hunter at all, if it happens cool but I'm not going all season passing up a fat doe for the hopes of a giant buck by any means. I normally get the hides done and hang on the wall or have the leather around, try to use the whole creature I harvest. I was lucky this year and got a nice young fat doe, she had 3" - 4" thick backstraps which was awesome.

Good luck with the roast, the link mneeley490 posted to the other thread has a picture of a 70lb pig I did in it (the hijack part of the thread - sorry mneeley490). That fed 30-40 people until they were stuffed and we sent leftovers home with everyone who wanted some. Plenty-o-pig to go around with a hog that size, especially if you are adding some butts in the cook.

mneeley490 · Jan 23, 2013

Originally Posted by Smoke Happens

Good luck with the roast, the link mneeley490 posted to the other thread has a picture of a 70lb pig I did in it (the hijack part of the thread - sorry mneeley490). That fed 30-40 people until they were stuffed and we sent leftovers home with everyone who wanted some. Plenty-o-pig to go around with a hog that size, especially if you are adding some butts in the cook.

No problem! We are all here to learn and share.

linguica · Jan 23, 2013

Maple Sticks said:
Dutch,

More than agree with you. Problem is people want to see a pig. I can smoke more meat less waste better flavor and cheaper with shoulder. Tell people that and they find someone else to do the cooking. They want a show. Trying to find the best of both worlds.

Thanks Jim

I agree that nothing puts on a show like a roasted pig with that tan colored crispy skin outside and moist, buttery meat inside. In an Asian wedding or banquet it stands out as the center piece of the evening. Most Q'ers will agree that to open up their pit and show off such a prize could be their highest goal.

moikel · Jan 23, 2013

Linguica said:
I agree that nothing puts on a show like a roasted pig with that tan colored crispy skin outside and moist, buttery meat inside. In an Asian wedding or banquet it stands out as the center piece of the evening. Most Q'ers will agree that to open up their pit and show off such a prize could be their highest goal.

So many cultures do whole pig as a big event meal & its always about the WHOLE pig. I think you just have to settle on a size that takes the risk out of it.

Linguica I dont know your TV habits but an English chef Rick Stein did a series called Rick Steins Far Eastern Odessy . In the Bourdain mould but different. He is a real chef with a substantial empire now both in Australia & Britain.He has done a series on France ,on the Mediteranean ,Asia, Spain. If you have an interest in Asian food you might want to see if its available your end.Also Luke Nguyens Vietnam made by an Aussie/Vietnamese chef.He has just done a Mekong series as well.

maple sticks · Feb 6, 2013

Would like to thank all those that replied to my post and private messages.

On the outside chance anyone would have the same inquire and wonder what I decided here it is.

Will be staying with no bigger than 70-80 Lb. hole pigs. If more meat is needed will use shoulder.

Will cook pig skin side down with no flipping. Will place pig head after severed back in place facing up. I think its a nice presentation.

Will remove back bone in the shoulder area hoping to decrease cooking time for shoulders. Split remaining backbone so as carcass lays flat.

And of course season.

This won't happen till June and there will be Q-view.

Again thanks, Jim

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