- Oct 21, 2019
- 4
- 1
Hello all - First post here..
Read through this full "Pig Roast" forum but still looking for a bit more insight and tips into a whole roasting pig rather than multiple shoulders or whatever. I am doing my second roast this coming weekend, but the first time using an offset smoker rather than propane (last year). I have a fairly good understanding of the process needed, which is listed below, but still looking for any tips, tricks and feedback based on everyone's experience.
Pig Plan
My last go at this I didn't do any seasoning or pre-prep. The hog is coming dressed, but thinking I want to add a bit more spice and rub before throwing the ol girl on this time around. May just get something off the shelf from my local butcher, but if you have any recommendations I'm all ears.
Also - Ive read stuff on further opening the chest cavity and even cutting some slices in the hams to reduce cook time, evening out the cook so some things are super over cooked, but not sure how necessary that is.. With that, should i wrap the ears, feet and nose in foil??
Cooking Plan
I have a 60-70lb on order and a large offset bbq rig rented. The plan is to start a full package of bark charcoal in the side box and let it get red hot. Once that is rolling ill put on a piece of wood (I bought some Oak) to start the fire a bit, but still hold on throwing on the pig. Once that is mostly burnt and the coals subdue (thinking 45 min) I'll throw on a another log or two and try to hold the heat around 250 in the middle of the grill (understanding fire side thermo could be 275F and far side around 225F). From here, just checking in every 15-20 min to check heat, smoke and airflow.. If the rule is about 1hr per pound at 250, thinking I can start actually cooking the pig at 6am and be in a pretty good place around 1pm.
That's about it. Don't want to overthink it so trying to keep things simple. Thanks for any and all feedback!
Read through this full "Pig Roast" forum but still looking for a bit more insight and tips into a whole roasting pig rather than multiple shoulders or whatever. I am doing my second roast this coming weekend, but the first time using an offset smoker rather than propane (last year). I have a fairly good understanding of the process needed, which is listed below, but still looking for any tips, tricks and feedback based on everyone's experience.
Pig Plan
My last go at this I didn't do any seasoning or pre-prep. The hog is coming dressed, but thinking I want to add a bit more spice and rub before throwing the ol girl on this time around. May just get something off the shelf from my local butcher, but if you have any recommendations I'm all ears.
Also - Ive read stuff on further opening the chest cavity and even cutting some slices in the hams to reduce cook time, evening out the cook so some things are super over cooked, but not sure how necessary that is.. With that, should i wrap the ears, feet and nose in foil??
Cooking Plan
I have a 60-70lb on order and a large offset bbq rig rented. The plan is to start a full package of bark charcoal in the side box and let it get red hot. Once that is rolling ill put on a piece of wood (I bought some Oak) to start the fire a bit, but still hold on throwing on the pig. Once that is mostly burnt and the coals subdue (thinking 45 min) I'll throw on a another log or two and try to hold the heat around 250 in the middle of the grill (understanding fire side thermo could be 275F and far side around 225F). From here, just checking in every 15-20 min to check heat, smoke and airflow.. If the rule is about 1hr per pound at 250, thinking I can start actually cooking the pig at 6am and be in a pretty good place around 1pm.
That's about it. Don't want to overthink it so trying to keep things simple. Thanks for any and all feedback!