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Game Plan for Smokin the Hog

post #1 of 13
Thread Starter 

Ok, Im thinkin this is my game plan. I plan to inject the hog and season, the outside, and hang in the smoker using cotton string. Tie it around the neck and on each leg and hang it up and down. Think this will work ok? Smoke for a few hours, at around 240 degrees, basting often with apple juice. Then I'll plan to quarter it, season with apple juice, brown sugar and kansas city rub, wrap in foil, and throw it in the oven at around 250-300 until tender. Tell me what you think. How long do you think this will take? 

Thanks,

Joe

post #2 of 13

Lots of info missing.... How big a hog, what kind of smoker.

post #3 of 13

Hey Joe,

 Meateater is right , We need a little more info to give you any good advice.

 As for the string , I wouldn't try that as when cooking there are to many things that could go wrong .

 String Breaks ,slips from the grease , burns or the pig comes apart.

 Any of these could result in pig on the ground.

 I have only smoked a piglet that fit on my rack.

 But have done them over a fire / coals and in a pit. We wrap them in chicken wire to secure them.

post #4 of 13

How big of a pig are we talking and what kind of smoker are you putting it on?

post #5 of 13

Sounds like you don't intend to smoke it to the point that the piggy is falling off the bone done.  Just trying to put a bit of color on it.  Anyway you may try getting some stainless steel wire, wrapping it around him nice and tight to secure him and then hang him from that.  Like others I'm not too excited about hanging weight with cotton string at 240 degrees.  

 

Why not take him start to finish in the smoker? If you can find a non-galvanized pipe, I used aluminum or brass, drill a couple of holes through it passing the wire through the pipe and around the backbone of the pig.  Wrap him up real good so he doesn't run away. Then use a bit more wire to secure the pig to itself. You can then hang him vertical and if you want to make a real impression  move him to an open fire and turn by hand for a couple of hours.  Come to think of it if you can find clean steel rod (re bar?), burn it with a propane fire and scrub well to clean you may be able to use that instead of aluminum pipe.

 

If you do want to finish in the oven place a pan under the pig to capture the drippings.  When you go to move him into the oven take the drippings, bring them to a boil for a couple of minutes to kill any bad guys in them and add that to your aluminum foil wrap

 

Sounds like some good

 

Chow

post #6 of 13

What about just laying grates on your dowel rods. If you can run the temps you stated in the other thread and control them then you should be able to start and finish the smoke in the smokehouse. You could keep the grates to use in the future for doing other things as well. Personally I like to split the hogs down the spine as I find it easier to handle them in two pieces vs whole. Good luck with the smoke

post #7 of 13
Thread Starter 
Quote:
Originally Posted by meateater View Post

Lots of info missing.... How big a hog, what kind of smoker.





 

Quote:
Originally Posted by eman View Post

Hey Joe,

 Meateater is right , We need a little more info to give you any good advice.

 As for the string , I wouldn't try that as when cooking there are to many things that could go wrong .

 String Breaks ,slips from the grease , burns or the pig comes apart.

 Any of these could result in pig on the ground.

 I have only smoked a piglet that fit on my rack.

 But have done them over a fire / coals and in a pit. We wrap them in chicken wire to secure them.





Quote:
Originally Posted by rbranstner View Post

How big of a pig are we talking and what kind of smoker are you putting it on?



Sorry guys, heres the first thread I posted on the hog.  a 50 lb wild hog going in a cabinet style smoker.  So yall have me nervous about the string.  Maybe I should just quarter the hog and lay it on my racks.  Sounds like the string was a bad idea. Thanks for the help.

http://www.smokingmeatforums.com/forum/thread/99606/cooking-a-wild-hog-help 

Joe

post #8 of 13

 

I’ve done one in an old oil drum smoker.

I was told to cut it into several manageable pieces and make sure the drain hole is open and has a catch bucket under it. 

The smaller pieces cut down on the overall smoke time and helped tremendously at pulling time.

 

I agree with Piney, why not start and finish in the smoker?

post #9 of 13
Thread Starter 
Quote:
Originally Posted by Arnie View Post

 

I’ve done one in an old oil drum smoker.

I was told to cut it into several manageable pieces and make sure the drain hole is open and has a catch bucket under it. 

The smaller pieces cut down on the overall smoke time and helped tremendously at pulling time.

 

I agree with Piney, why not start and finish in the smoker?

Yeah I think I'll quarter it and put it on the rack.  And depending on how things are going, I just might finish it in the smoker.  You suggest wrapping in foil for the last couple hours? 

 

post #10 of 13

Whether to wrap it in foil or not would depend on the fat content and what kind of bark I wanted.

post #11 of 13
Thread Starter 

Understood Piney,

Thanks for the help.  Pretty fat hog.  Gues I'll just go with it and make that decision  when the time comes.

 

Quote:
Originally Posted by Pineywoods View Post

Whether to wrap it in foil or not would depend on the fat content and what kind of bark I wanted.

post #12 of 13

 

I agree. If the hog is high fat that should protect it.

Also if your rub isn’t too high is sugar the bark shouldn’t burn in to hard

Good luck, don’t forget the Qview

post #13 of 13

I doubt if this helps any, but I thought wild hogs were more lean than store bought.

 

I could be wrong though, because the only wild hog I ever saw was in KoleKole Pass, Hawaii.

 

 

Whatever you do Joe, don't forget the Qview,

Bear

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