Whole hog questions.

[mowin]

Doing a 80 ish pound hog on my 250 RF this Saturday . My first one :icon_eek:. Well, did several on a open spit, but never smoked one. This is for a neighbor's 50th bday party.

So, the hog will be butterflied. Planning on skin down.

Q:
1.. Planning on injecting. Need a good injection recipe, please? Ok, so technically not a question, but close enough. Will inject Friday and keep it on ice till cook time.

2.. I realize the belly/loin will cook quicker. When the belly is at pulling temp, 200 ish, will the hinds, shoulders be done enough to slice?. Maybe a water pan under the belly/loin area?

3.. Should i insulate the belly/ loin area with bacon, sausage, veggies, ECT? Or leave it naked?

4.. Rub. Yes or no? If yes, KISS with SPOG, or a more advanced flavor profile?

5.. Planning on cooking at 250*. Is 9 hrs( 1 hr per 10# with a hr to spare ) sound good, or should I start it a couple hrs sooner and hold it around 150* till ready to eat if it done early?

Thanks in advance for any help and advice... Thumbs Up

 

[pc farmer]

You know what????   

I have no answers for ya, never did one.  

But, I want to so I am following this.   

All the ones I have been at they just cooked.  Nothing special.    All the meat tasted the same.

 

[mowin]

You know what????   

I have no answers for ya, never did one.  

But, I want to so I am following this.   


All the ones I have been at they just cooked.  Nothing special.    All the meat tasted the same.

"They tasted the same".. did they taste good? Nothing special? Just another pig roast?

You following one of my posts...:icon_eek:.

Thanks for the added pressure. Lol

 

[pc farmer]

All just tasted like cooked pork.   Not really smoked alto they were all smoked.  

Dont be suprised I am following your post.  

 

[mowin]

We all have to learn. If my post helps you and others, I've succeeded. :yahoo:

 

[pc farmer]

I have always thought when I do mine, cut it in to primal chunks or close to it so I could season each one different and pull them off when done.

Just my thoughts.

 

[mowin]

If this was my party, I'd do the same, but then it wouldn't be a whole hog.. I'd do 50# of butts and be done with it.

But.,,

The biggest part of the " whole hog" cook is the visual pleasure for the guests. You please their eyes, you've got there stomachs.

I still need advice. Lol...

 

[pc farmer]

If this was my party, I'd do the same, but then it wouldn't be a whole hog.. I'd do 50# of butts and be done with it.

But.,,

The biggest part of the " whole hog" cook is the visual pleasure for the guests. You please their eyes, you've got there stomachs.

I still need advice. Lol...

You are correct.  

I will step aside now.

 

[smokin peachey]

Doing a 80 ish pound hog on my 250 RF this Saturday . My first one :icon_eek:. Well, did several on a open spit, but never smoked one. This is for a neighbor's 50th bday party.

So, the hog will be butterflied. Planning on skin down.

Q:
1.. Planning on injecting. Need a good injection recipe, please? Ok, so technically not a question, but close enough. Will inject Friday and keep it on ice till cook time.

2.. I realize the belly/loin will cook quicker. When the belly is at pulling temp, 200 ish, will the hinds, shoulders be done enough to slice?. Maybe a water pan under the belly/loin area?

3.. Should i insulate the belly/ loin area with bacon, sausage, veggies, ECT? Or leave it naked?

4.. Rub. Yes or no? If yes, KISS with SPOG, or a more advanced flavor profile?

5.. Planning on cooking at 250*. Is 9 hrs( 1 hr per 10# with a hr to spare ) sound good, or should I start it a couple hrs sooner and hold it around 150* till ready to eat if it done early?

Thanks in advance for any help and advice... Thumbs Up

I wouldn't consider myself the authority on whole hogs but I have done a few.
I have injected with creole butter and have also used a mix of apple juice and vinegar. If you look at the pork be inspired web site they have a rub recipe. You might want to cover the thicker parts with foyal to help get them done and not have the thin cuts burn.