Whole Pig Roast

[DRKsmoking]

This is very interesting, I am in for the run.

Thanks for posting. I am drooling just thinking of this

David

 

[Fueling Around]

I have been involved with about 10 whole hog cooks
All were with charcoal and chunks.
Never brined or injected.
The best were skin on and on a spit to rotate on a manual 90° fixed position.

After all these whole hogs, they look pretty, but the better is to butcher out the hog into the rear, mid, and front. Next time I will pull the belly, ribs, and loin For other cooks.

 

[Bobby Strange]

the roast was a hit…I just went with a small amount of apple juice, water, apple cider vinegar mix for an injection…roasted at about 250 degrees until the shoulders and butt read about 208 degrees…took about 17 hours to cook…I used hickory pellets…super tender, I love this stuff!!! The hog was named Helga l, she was 135 pounds.

 

[tbern]

man, does that look good!! glad it was a success for you and thanks for all the pictures!!

 

[CTXSmokeLover]

That looks awesome. Nobody that I know ever does that here in TX but I have it on my list of things that I really want to try one day. Nice job and thanks for sharing the pics!

 

[DRKsmoking]

Fantastic, glad all were happy, thanks for sharing this

David

 

[Brokenhandle]

Looks fabulous! I hope Helga wasn't the town mascot...but it looks like most of the town showed up! Looks like you had alot of fun!

Is that a Red's Apple Ale Helga has in her mouth?

Ryan

 

[TH-n-PA]

Thanks for taking us along!

 

[912smoker]

Haven't done a whole since high school but yours looks a whole lot better!!
Glad the crowd tuned out and enjoyed everything!

Keith