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Whole Hog

post #1 of 16
Thread Starter 

First try at smoking a whole hog, 100lbs. dressed with skin on, I put a rub in the cavity, injected the meat and rubbed oil on the skin, used lump charcoal with a split of hickory and cherry, smoked at 250 degrees for 10 1/2 hrs. to internal temp of 205 degrees, on a Peoria Cookers Meat Monster with internal firebox, smoked hog skin side up for 5 hrs. then turned skin side down, last hour of cook applied a finishing glaze to cavity, results, meat turned out very tender, moist and had great flavor.

post #2 of 16
gave ya points on that one... great job... icon14.gif
post #3 of 16
The only downside I see to that is I wasn't close enough to get an invite. Looks great, good job.
post #4 of 16
Nice!
post #5 of 16

I'll take half, thanks! :biggrin: Looks great.

post #6 of 16
drool.gif I'll take some!
post #7 of 16

Nice looking Hog and that Meat Monster is one SWEEET RIG! I told the Mrs' I wanted one. Then she asked, " How much? " jaw-dropping.gif End of that conversation...:hit:...JJ

post #8 of 16

Pretty pig! Never saw one cooked that was clean neat, plump, and I have seen more than a few. Course they were bigger too.

 

Nice job, nice presentation.

post #9 of 16
Quote:
Originally Posted by Chef JimmyJ View Post

Nice looking Hog and that Meat Monster is one SWEEET RIG! I told the Mrs' I wanted one. Then she asked, " How much? " jaw-dropping.gif  End of that conversation...hit.gif ...JJ
Funny how that works. I don't think that conversation would last long in my house ether
post #10 of 16
Nice
post #11 of 16

Looks very nice!

 

TW

post #12 of 16

That looks great! Thumbs Up

post #13 of 16

Nice Smoke!

 

points1.png

post #14 of 16

Dang it man!!! That looks scrumptous :drool  Very Nice 

 

A full smoker is a happy smoker :points:

 

DS
 

post #15 of 16

Beautiful job on that pig.

 

:points:

 

Gary

post #16 of 16
Question is.....was my invite lost in the mail??????
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