Labor Day Whole Hog

[golfpro2301]

Doing my 2nd hog for Labor Day and need help with sizing/dimensions. I have on order a 60lb dressed head off for the OKJ Longhorn which has a 40x19.5 cook area. Was concerned may be too big but looking around online I have seen posts of doing 100lb live weight head on in a camp chef. Anyone have dimensions of a 60,70,80 lb pig deessed? I prefer to do butterflied instead of Racer style

Lastly what sort of cook time we looking at. The OKJ likes to run 250-275 but I can keep it 230-250 if neded. From what I have read they are saying 90min per 10lbs

 

[smokin peachey]

Your plan sounds solid. Always give yourself several extra hours.

 

[golfpro2301]

Forgot, what is best way hold if done early? I imagine wrapping in foil and keeping on smoker with lid open until fire does down then close lid is best. How long can you hold hog for?

 

[Central PA Cowboy]

I don’t have any tips, but sounds like a party I’ll be going to. What should I bring?

 

[golfpro2301]

I don’t have any tips, but sounds like a party I’ll be going to. What should I bring?

cooked Wagyu brisket, bottle Macallan 25, and 12 pack of IPA. That should do it. Dinner at 4:30

 

[golfpro2301]

Still havent decided on cook time. Thinking 12 hours way too long so may plan on 10. As far as injection rub here is plan

kosmo Q injection mixed with white peach grape juice
Small base layer of holy cow rub followed by liberal layer of john henry pecan rub
sauce at end will be 50/50 blues hog original and TN red

 

[golfpro2301]

Picked up little piggy today. 60.5# as she sits below. She fits inside longhorn perfectly Racer style. I decided to go belly up and hacked off majority of legs.

one thing I noticed on this one different from last is the butts are tiny. Prob 1/3 size of Hams. Probably going to run hams toward firebox. One thing not sure of is time now. Plan was for 9 hours but feel like would be done in 6. Thoughts?

 

[golfpro2301]

Going to have to backfill with 2 butts due to number people coming now. Komodo Kamado prepped for early wake up call. Also got veggies and bacon prepped for dutchs beans

 

[chef jimmyj]

Looks like it will be a fun cook. Only did 1 Whole Hog 30 years ago. 110 pounds took 12 hours, racer style. Fed 50 people and had plenty of leftovers...JJ

 

[golfpro2301]

Pig on!

 

[JLeonard]

Dang! What time we eating?
Jim

 

[golfpro2301]

Started 8:30 and finished 4:30. Ran 225-250 most of time. Had to crank up 275-300 get her done in time

 

[smokin peachey]

Looks good!

 

[chef jimmyj]

Looks good. I'd take the Head. Lots of good eating there...JJ