All,
Happy Saturday! I'm cooking a whole hog next week for a co-worker who is moving to FL. I've been doing a ton of research, both on here and the rest of the interweb, but some of the information seems to contradict other info.
Here are the specifics:
-60-80 pound hog, dressed (I'll find out specific size once the twisty tailed beast is butchered)
-the hog will be skinless and headless, as that is the only way that I could find one (spraying the beast with apple juice/mojo every hour)
-I'll be cooking it on a large charcoal grill, with coals at the shoulders and hams about 12 inches from the coals
So my questions are:
I want to be able to pull the meat, not slice. I take my shoulders up to 190F usually for pulling, but everything I've read says to take the thickest parts of the pig to 170F. Will it pull at this temp? I don't see how...
I found all sorts of references to grill temps, ranging from 225 - 275F. I do my shoulders at 225F, what's the best temp for a whole hog? (remember this is a skinned pig)
If I stay on the low end, about 225-235, does the 10 pound/hour rule remain in effect? I'm just trying to get a good wag on when to start the pig so we can have it off the grill around noon, rested for an hour and eating pure deliciousness by 1pm.
What finished temperature is the 10 pound/hour rule for and for what grill temp? Let's say the pig comes out to be 60 pounds, dressed. That would mean a 6 hour grill period, but at what grilling temp and what finished pig temp?
I've been inundating myself with information, so right now my brain is in pig roasting overload. Any other nuggets of info would be helpful, but I've scoured the forums and found answers to most of my questions, barring the ones above.
Thanks in advance,
leo
Happy Saturday! I'm cooking a whole hog next week for a co-worker who is moving to FL. I've been doing a ton of research, both on here and the rest of the interweb, but some of the information seems to contradict other info.
Here are the specifics:
-60-80 pound hog, dressed (I'll find out specific size once the twisty tailed beast is butchered)
-the hog will be skinless and headless, as that is the only way that I could find one (spraying the beast with apple juice/mojo every hour)
-I'll be cooking it on a large charcoal grill, with coals at the shoulders and hams about 12 inches from the coals
So my questions are:
I want to be able to pull the meat, not slice. I take my shoulders up to 190F usually for pulling, but everything I've read says to take the thickest parts of the pig to 170F. Will it pull at this temp? I don't see how...
I found all sorts of references to grill temps, ranging from 225 - 275F. I do my shoulders at 225F, what's the best temp for a whole hog? (remember this is a skinned pig)
If I stay on the low end, about 225-235, does the 10 pound/hour rule remain in effect? I'm just trying to get a good wag on when to start the pig so we can have it off the grill around noon, rested for an hour and eating pure deliciousness by 1pm.
What finished temperature is the 10 pound/hour rule for and for what grill temp? Let's say the pig comes out to be 60 pounds, dressed. That would mean a 6 hour grill period, but at what grilling temp and what finished pig temp?
I've been inundating myself with information, so right now my brain is in pig roasting overload. Any other nuggets of info would be helpful, but I've scoured the forums and found answers to most of my questions, barring the ones above.
Thanks in advance,
leo
