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Whole Pig on a Spit - Pics Added

post #1 of 3
Thread Starter 

I'm not sure if this is the right forum or not, so I apologize if I'm posting in the wrong section. For Easter, I'm cooking a whole (85#'s) pig on a spit. I'm pretty experienced with various meats on a smoker, but not a whole pig at once. Does anyone know what internal temp to cook the pig to? Also, do you take different measurements from different areas of the pig when determining it's readiness? Just trying to think it through a bit. Thanks in advance for any advice... 


Edited by Gators2000 - 4/28/14 at 1:21pm
post #2 of 3
If you search on my name, I posted a thread on instructions for cooking whole pigs on a spit. (I'm posting this fr my phone or would find the link)

The shoulders and hams cook much slower than the idle, so measure in several places there. I usually go to 180 or so, slicing temp as opposed to pulled pork temp.
post #3 of 3
Thread Starter 

Just to update this thread, we did do the hog and it came out great! 

 

Here's some pics.

 

Breakfast!

 

 

 

 

 

And the centerpiece! 

 

Everything was awesome!

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