Whole Pig in a Lang 48 - QView

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mtlcafan79

Fire Starter
Original poster
Jul 30, 2008
30
11
Glen Burnie, MD
Wonder no more, a whole oink fits quite well in a Lang 48 Patio. I asked for a ~45lb pig. I think it came in a little under that. I never weighed it myself, but it felt about right.

pig.jpg


45 min in. I'm hoping it's done by noon. Started at midnight. The inside of the cavity is rubbed, and under the skin. Two ~6lb butts snuck in there too.
 
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Reactions: willham728
Looks like a great start
PDT_Armataz_01_34.gif
 
pig_sides.jpg


I think it's time for a nap. Been up for over 24 hours at this point.

That's how you do ABT's without a toothpick. Just wrap them in an entire piece of bacon. lol... I've always done them that way.
 
I've yet to see a whole hog, still intact like that, on a Lang (on SMF). Love the pics and the color is amazing! What are you spritzing her with?

Nice job, hope to see some pics of the finished products!
 
That is one beautiful pig! What kind of wood are you using-if any? Appreciate the post, and now were dying to see the finished product
PDT_Armataz_01_11.gif
 
There's nothing on the outside of that swine except for hickory smoke. Straight hickory in the Lang. The butts are getting an apple juice/captain sprtiz. The beans and jalapenos are in the rusty ole charbroil with lump and some hickory splints thrown in.
 
I want to see how you get your meat off the pig? Sounds dumb, but I've heard of a pig picking and seen it done by reaching in and grabbing what you want.

Are the ribs still in it and good?
 
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