Nothing yet as hog head is still in freezer. Waiting on a little better weather. Without a solid time and temp recipe from more experienced folks, I will need to put a temp probe in cheek and smoke until temp reaches 145 deg. F.
One thing I've learned about BBQ/Smoking there is no
solid cooking / temp, nor even finished IT.
The only thing solid is minimum internal temp for food safety.
I've been doing some homework on this because I'd like to cook one too.
And in doing so found that times and temps vary widely, but average 275'-375'.
Most start at 375-400' for about 2hrs and lower to 275-300' for 2-3 hrs.
Others start 275' for 4-5hrs and then raise it to 375'-400' for 2-3 hrs.
But none of them gave their final IT, most just mention copious rendered fat drippings, crispy skin and irresistible aromas.
Like I stated before,
I'd cook at 250'-275' and I'd go till 190'.
I'd probably lean towards hotter, 275' for the majority of the cook, which would likely be 4-5 hrs to hit 165'+ IT.
And then finish crisping the skin by going as hot as I can get CCSV24 to go, which is about 350' for maybe 1-2 hrs while aiming for that 190'
Shave or burn bristles off, scrub well, dry, brine (optional), season and roast.
One thing for sure, I shall be on the lookout for a nice hog's head.