SMF Premier Member
- Joined Jul 7, 2005
Finally got around to smoking a roasting pig on the Lang 60D. Also did a batch of my Wicked Baked Beans!
This was a 32 lb. porker. I ran the smoker between 250° & 275°. It cooked faster than I expected-I planned for 6 hours and it was done in 4 1/2 hours. I banked the fire and added small splits to keep the smoker temp at 160°.That sure does look good and is something I've been wanting to do. What size pig and about how long did it take? I can get a pig, but I'm just trying to get an idea of what to allow for.
Al, this pig was about 30 inched long and about 7 inches wide. I cut through the back bone, the aitch bone and the brisket bone. I then pressed the pig flat so I could have easy access while I injected the pig. I sprinkled Tulsa Jeff's Naked Rib Rub in the body cavity.Awesome cook there Dutch!
That’s something I have been wanting to do, and it’s in my ToDo list.
I think I can fit a 20-25 lb. pig in my Lang 36. I may have to do some trimming to get it to fit, but really want to try it. I’m thinking this winter would be the time for me. What was the overall length & width of the pig you did? Cause it looks like it would fit in my baby Lang!
My injection was 4 cups apple juice, 2 cups apple cider vinegar and 2 Tablespoons of Tulsa Jeff's Naked Rib Rub. I could have easily cut this recipe in half and still have plenty injection for this 32 lb pig.Wow! That looks amazing Dutch! Talk about going "whole hog"!
Was there an injection or seasoning of any kind or just smoke and pig?
Thanks Dutch, I think that would fit in my 36.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.