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Whole pig question

post #1 of 9
Thread Starter 
Me and a buddy of mine are doing a whole pig early thirsday morning for a function thursday night. I told him to do it right we should start earlier, but he just wants to get the pig cooked. Do you thing say 9 hours at arounf 250 will be enough time to at least cook the pig all the way around? Where should we stick a thermometer in it to check for doneness? Its a 100 pound piggy cleaned. Any help will be good, weve never attempted anything like this before.
post #2 of 9
cowgirl is the resident guru on whole pigs.........i am sure she will be around to help you out.............

maybe try googling it also
post #3 of 9
It may be done in 9 hours, but I would guess closer to 12 to 14 at least. Start earlier, it holds heat good if it finishes early.

Cooking around 275 is ok and will cut the time a bit.
post #4 of 9
How are you cooking it, what are you cooking on??
9 hrs for 100# pig is likely NOT gonna happen.....icon_sad.gif
Try your thermo in the shoulder or hams but you better get an earlier start!!
post #5 of 9
According to Steve Raichlen's "BBQ USA", a 80 to 100# pig should take 7 to 9 hours. Until darkly browned. Temp should be taken in the thickest part of the thigh, but no touching the bone. Temp should be 190*.
Hope it helps. Take some Q-view as you go through your adventure.
post #6 of 9
Lots of good advice already.
Bubba's right, it depends on what you are cooking it on. I've had whole hogs take from 8 hours to 12.
Since you are in Florida, the weather shouldn't be a factor. That's a plus.

I take the temp in both the shoulder and the butt.....
also, leave enough time for the pig to rest at least 20 minutes before digging in, the juices need to redistribute, 30 minutes is even better.

This one was over 100lbs, took 9 hrs on the cinderblock pit....my horizontal smoker takes longer.

Deud...I'm not a guru...don't they wear funny hats? lol wink.gif
post #7 of 9
Cajun microwave takes 12 hrs min and a case of beer. I like Cowgirls pit. No hole to dig.

post #8 of 9
I like that part too geob. Buried pigs are really good, but it sure is easier to cook one on a cinderblock pit.cool.gif
post #9 of 9

oinker on a spit

I'll have to dig up some old pictures of a my pig roasts.

One thing to do, is get several 1/2 gallon jugs of Yoshidas teryaki sauce and shoot up the pig the night before with a big horse needle. I've also lined/filled the body cavity (it is empty right? grins) with a dozen walla walla sweet onions and stitched it up with wire.

Low and slow baby, take your time. I've got through a 1/4 cord of alder wood and about 80 pounds of briquetts before......
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