First time whole hoggin’

[sweenner]

Greetings everyone.

I wanted to pick some brains on doing a whole hog. I am going to be attempting one next month, and was hoping for any pointers, do’s/dont’s, rough times and temps for having this turn out delicious. I want to do a toughly 80lb pig butterflied on a cinderblock pit. I’m not a fan of injecting, so was thinking about brining the night before in a cooler or something (anyone ever done that?).

Also, rub or no rub? And do you have to flip it to get a crisp skin?

 

[kit s]

naked or skin on? on rotisserie or will it be flipped manually? Never brined or injected. just based with preferred sauce (used a toy mop).

 

[sweenner]

naked or skin on? on rotisserie or will it be flipped manually? Never brined or injected. just based with preferred sauce (used a toy mop).

Going to do skin on. I want to butterfly it on an open pit, so will have to flip if manually. Was thinking about the baste, but you would only do the inside cavity wouldn’t you? I also don’t know if it should be skin up or down while cooking...

 

[kit s]

It will be hard to flip. Hope you have support to not only hold pig open but tied enough so that you can flip (with help hopefully). Mechanics wire will work for tying. Yes mostly inside, but skin side too. Doing it manually is going to be somewhat problematic. Lot more work for sure. Good luck. Post pict if you can.