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Why foil a whole pig?

post #1 of 5
Thread Starter 

I've been watching BBQ Pitmasters and Pit Wars and they've been doing whole hogs in GA. Makes me want to try my first piggy maybe over the 4th of july holiday. 

 

My question is this...they foil the entire hog from the start. Even the new guy didnt know this till Myron Mixon told him to do it. Why do they do this? I understand foiling decreases cook times...is that the only reason? I feel like they would get no smoke penetration?

 

Just wondering if anyone can shed light on this....

post #2 of 5

This will keep the hog from turning to dark and also trap all the juices inside so it will self baste.

post #3 of 5
Thread Starter 

i could understand that but i feel like i would smoke it atleast 2 hours, open side down to absorb some smoke then foil it

post #4 of 5

They don't "tightly" wrap the hog. It's rather loose, more like "tenting", so plenty of smoke will penetrate. Plus stopping the cooking process to take the time to wrap a 180# pig would be worse. 

post #5 of 5
Thread Starter 

thanks guys...keep an eye out for a 4th of july pig cook:)

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