I didn't plan on moving it to the top rack at any point, I dont think it will fit on there without the shoulders and hams touching the lid once it closes.
1st Attempt at Whole Hog
- Thread starter smokefever
- Start date
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I didn't plan on moving it to the top rack at any point, I dont think it will fit on there without the shoulders and hams touching the lid once it closes.
unclebubbas bbq
Smoking Fanatic
8 Hours @ 275 sounds about right to me as well, the last one I did was 60 lb and took 6 hours. You may want to wrap with foil at some point and be careful not to over cook the loin & belly, the hams and shoulders take the longest. If you can get a water pan below the middle of the pig that will help even out the temperature. Some folks even put slices of oranges, lemons and pineapples on the inside across the center section.
Good luck and take lots of pics
Good luck and take lots of pics
shyzabrau
Smoking Fanatic
You could use the head to brew some beer. Right Brain Brewery's Mangalitsa Pig Porter, is brewed with pig heads and bones - six pig heads per seven-barrel batch...
My cooker has a built in water pan, but its right next to the firebox instead of in the middle. Im going to remove a few ribs and skirt meat to expose the shoulders. I'll split down the middle of the ribs so they lay flat and expose the loin. Then I am going to take ground sausage and pack it on top of the loin and place bacon over top of the sausage. I think the loin will be pretty well protected from drying out. There will be a ton of pics during the process so sit back and enjoy!
Yea, dont think I'm quite that adventurous yet lol
Ok folks, I just picked up the pig. He weighed 110 lbs live, and is 88lbs dressed out. I had some trouble getting him to fit in the cooler with the feet on, so I took them off. I'll be packing up here shortly and heading to the cooksite where I'll prep the pig for the cooker. I'll be taking a ton of pics so hang in there, gonna be q bunch more coming!!
jetsknicks1
Smoking Fanatic
mikeymjr23
Fire Starter
- May 25, 2016
- 40
- 10
I'm excited to see what you turn out.
I am assuming pork skin suffers the same issue chicken/turkey skin does at temps under 325F. Have you done any research to see what is needed to have edible pork skin with a whole hog cook rather than football leather?
I'm curious to see what you find out in the skin department :)
I am assuming pork skin suffers the same issue chicken/turkey skin does at temps under 325F. Have you done any research to see what is needed to have edible pork skin with a whole hog cook rather than football leather?
I'm curious to see what you find out in the skin department :)
Pork skin is actually much different than poultry skin. It crisps up just fine. However, all you need is a vat of grease and some heat and you can make cracklins!!
radioguy
Master of the Pit
We started a men's BBQ group at church. Last July we did a 78#, it took 9.25 hours, smoker temp 275-250.
Best wishes for a successful cook!
RG
Best wishes for a successful cook!
RG
Finally got a little break, so here are some shots of us cleaning the pig up....
Got everything trimmed up and rinsed out. Gonna grab a quick nap before lighting the fire in a cpl hours.
Got everything trimmed up and rinsed out. Gonna grab a quick nap before lighting the fire in a cpl hours.
chestnutbloom
Smoking Fanatic
This is some fun right here! Thank you so much for the pics! Hog looks great, rig looks great and everybody is with you on this one!
This is some fun right here! Thank you so much for the pics! Hog looks great, rig looks great and everybody is with you on this one!
:usa: :popcorn :36:
Thank you so much! It's been an absolute blast so far and I can't wait to tear it up! I have 4 1/2 hrs til ppl start showing up and right now the IT is 133. I think I'm in pretty decent shape as long as I can gain 12-15 degrees an hour from here on out. I just put the ribs I separated during prep on the smoker so now it's a waiting game. Hope you are having a great weekend and thanks for stopping by!!
This thread just keeps getting better... Loving the Qview, thank you for sharing your experience.
Thumbs Up :grilling_smilie: :drool
Thumbs Up :grilling_smilie: :drool
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