sizes of whole splayed pigs

Discussion in 'Meat Selection and Processing' started by tucson bbq fan, Sep 5, 2013.

  1. Does anyone have any guidelines for the size of a whole pig that is splayed out flat based on weight?  For example, a 50 lb pig typically measures 2 feet long by 1.5 feet wide (just made up those numbers).

    I've done whole pigs in an above ground home made box oven on a spit many times.  Lots of fun, but I have always had difficulty getting the shoulders and hams done without the center getting way too crispy.  I've been thinking of doing a pig flattened out (splayed?) so that the heat gets more evenly into the  whole critter.  My biggest smoker has a 2-foot by 3-foot cooking surface, so unless I build something else, that is my size limit for something like this.  I don't mind cutting off the feet to make it fit.
     
  2. bkleinsmid

    bkleinsmid Smoking Fanatic

    Hey Dave.........is it the Pitts & Spitts horizontal smoker you want to use? are you going to cut the head off or leave it on?

    Brad
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    Ill be picking out about a 100lb live pig friday night or saturday morning for a pig roast im doing on Sunday... and ill have it butterflied when they slaughter and dress it. Was told it should yeld about 70lbs dressed. Ill be glad to give some good measurements come saturday. I was curious too but had trouble finding any exact "formulas" per wieght online. Maybe mine will give you an idea of how big or not big to go... will post on here if you still need it come saturday during the day.
    Mike
     
    Last edited by a moderator: Sep 6, 2013
  4. webowabo

    webowabo Master of the Pit SMF Premier Member

    Well.. not pist on here :biggrin: POST ON HERE..
     
  5. Hi Brad,

    Yes - I was planning on using my Pitts & Spitts - it has the largest grill surface at 24 inch by 36 inch.  My Memphis grill surface is 17 inch by 36 inches.

    I was thinking of leaving the head on (smoked ears and tongue are always good), but don't have to.  I like leaving the head on for pure visual effects on the guests... [​IMG]
     
  6. Thanks Mike.  Yeah - any sample measurements will help.
     
  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Consider it done brother.. ;)
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I can't answer directly but if you get to the butcher and the hog is longer than your smoker it can be cut across the center, side to side then in half the length of the spine on the front half. You then partially lay the front half on top of the back half so the front Loin and Ribs cover and protect the rear Loin and Ribs effectively doubling the thickness of the thin center of the hog which will let the loins cook at the same rate as the thicker Shoulders and Hams. Think a Telescoping Pig. Check this video for what I mean at the 13:00 minute mark...JJ

     
    Last edited: Sep 5, 2013
  9. Good idea - thanks
     
  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    Excellent video JJ... very informative. .. I got abut 20 mins into it.. now im almost late for work... lol.
     
  11. JJ that is good info.

    Happy smoken.

    David
     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thanks guys. I thought that preparation of the pig was Brilliant! I love the Cooker also but I am afraid of the cost. All double walled 1/4 steel with 2" insulation has to cost big Bucks. I just got the price list for the Meat Monster w/ Offset Fire Box and a FEW of the coolest options...$11,000! [​IMG]  HOLY SMOKER BATMAN!...JJ
     
    Last edited: Sep 6, 2013
  14. webowabo

    webowabo Master of the Pit SMF Premier Member

    Dave Im sorry I forgot to measure yesterday for ya ( sorry.. tequila) but my 120lb (live weight) once it was butterflied.. its about 45" long.. and 2 feet wide from hoof to hoof ( or paw to paw, or foot to foot? not sure the word for it... lol) 

    Thats with the head on.. 
     
  15. When doing a whole butterflied pig or half would you remove the silverskin from the rib cavity?
     
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    I (today) didnt... and I thought about it once on the pit...

    since Im really not smoking the pig im roasting or convectional style oven it pretty much .... Dont think it would really matter. Im hoping that membrane holds all my juices in .. just a hopeful thought :)
     
  17. good enough - thanks!  You know, speaking of Tequila - have you ever tried injecting a pig with tequila before cooking it?  It can make the pig that much easier to catch...

    [​IMG]
     
  18. I've never removed it or seen anyone else remove it when cooking whole pigs, but as webowabo said, I'm convection cooking, not smoking and it does help keep things from falling apart.
     
  19. webowabo

    webowabo Master of the Pit SMF Premier Member

    brines for injecting pigs... tequila for injecting me ;) 
     
  20. shtrdave

    shtrdave Smoking Fanatic

    Thanks for the video I am going to watch that, I would like to do a hole pig also by all I have to cook it on is my Rec Tec, 20 x 36 is the grate size, never thought of trying to get only half of one.
     

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