Whole Hog

[red roosta]

First try at smoking a whole hog, 100lbs. dressed with skin on, I put a rub in the cavity, injected the meat and rubbed oil on the skin, used lump charcoal with a split of hickory and cherry, smoked at 250 degrees for 10 1/2 hrs. to internal temp of 205 degrees, on a Peoria Cookers Meat Monster with internal firebox, smoked hog skin side up for 5 hrs. then turned skin side down, last hour of cook applied a finishing glaze to cavity, results, meat turned out very tender, moist and had great flavor.

IMG_0285 (1).jpg

• red roosta
• Oct 24, 2015

IMG_0403.jpg

• red roosta
• Oct 24, 2015

 

[JckDanls 07]

gave ya points on that one... great job... Thumbs Up

 

[hamrhead1971]

The only downside I see to that is I wasn't close enough to get an invite. Looks great, good job.

 

[seguragreenwave]

Nice!

 

[brandon91]

I'll take half, thanks! 

 Looks great.

 

[b-one]

:drool I'll take some!

 

[chef jimmyj]

Nice looking Hog and that Meat Monster is one SWEEET RIG! I told the Mrs' I wanted one. Then she asked, " How much? "

 End of that conversation...

...JJ

 

[foamheart]

Pretty pig! Never saw one cooked that was clean neat, plump, and I have seen more than a few. Course they were bigger too.

Nice job, nice presentation.

 

[hank2000]

Nice looking Hog and that Meat Monster is one SWEEET RIG! I told the Mrs' I wanted one. Then she asked, " How much? " :jaw-dropping:  End of that conversation...:hit: ...JJ

Funny how that works. I don't think that conversation would last long in my house ether

 

[hank2000]

Nice

 

[tumbleweed1]

Looks very nice!

TW

 

[4pogo7]

That looks great! 

 

[dirtsailor2003]

Nice Smoke!

 

[driedstick]

Dang it man!!! That looks scrumptous 

  Very Nice 

A full smoker is a happy smoker 

DS
 

 

[GaryHibbert]

Beautiful job on that pig.

Gary

 

[preble]

Question is.....was my invite lost in the mail??????