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My first whole hog... With Q-View!!

post #1 of 9
Thread Starter 

Got an 89 pound hog and we went whole hog...

 

Trimmed it up (Was already nicely trimmed just had a bit to do) then injected the crud out of it with the following injection.

 

6 tablespoon kosher salt
3 tablespoon sugar
3 tablespoon Worcestershire
1 cup apple cider vinegar
3 cup apple juice or low sodium pork, chicken, or beef stock
9 cups water
 
Placed in the cooler with ice and then poured the remaining injection/brine into the cooler..
 
Rubbed the cavity with my rub.. I decided to go with a comp hog finish so I spritzed with the following
 
8 oz. Canola oil
8 oz. Apple Cider vinegar
16 oz. apple juice
 
What went wrong... I completely forgot to foil the ears and snout.. so they were terribly overdone... 
The ties were just to keep it from sliding off the rack during transport between the table/prep area and the Lang 60.. 
 
I am gonna miss that hat.... It was a good hat.... Just sayin...
 

 

 

 

 

 

 


Edited by smokinclt - 4/28/14 at 8:44am
post #2 of 9

What a way to honor sucha fine animal!!  Looks delicious!

post #3 of 9
Thread Starter 

I think this was the absolute best pulled pork I have ever had Yotzee. I did not flip it just left it as is and it was soooo good. 

post #4 of 9

Congrats on a job well done! It looks great!

post #5 of 9

That is a great looking pig. Maybe next year you can bring one to my house. :biggrin:

post #6 of 9
Thread Starter 

Will do alelover. Next year count us in for the NC event and a hog.... Thumbs Up

post #7 of 9

I'm sure we can make room on the smoker.

post #8 of 9
Great Looking Hog!!! Never seen one cut open from the back like that.
post #9 of 9
Thread Starter 

JayJ123 I have heard that a lot of folks do it that way when the pig is done racer style... This one was close but I did not have the right tie downs to keep it like that and only one front leg stayed tucked.. It was a stubborn pig. I cannot wait to do another one. 

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