smoke a pig on a Spicewine

[chinesebob]

Brethren and Sisters,

It's Independence Day again and that means it's pig roasting time in the chinesehome. This year I got a smaller pig only an 80# one and it's currently sitting in a brine I prepared.

This year I'm doing something completely different though. I'm going to smoke it on my Ginny. Now I figured I could do it diagonally if I cut the head off and tie up the legs to the side.

I do need some advice on using a slow smoke instead of my cajachina.
I was planning on keeping the box at 200 degrees for about 16 hours. Anyone see a problem with that?

Also I'm going to rub it down with what else? Jay's Hen and Hog Rub.

Any other thoughts or things I should consider? I'm putting it on around 10:00 tonight and will be taking it off between 3 and 4 tomorrow afternoon.

Don't worry there will be pics. I'm taking them at every step.

[Norcoredneck]

Did you see the thread where I think it was Plowboy who split the pig and cooked it?

[Plowboy]

If 80# is your "carcass" weight, then you'll us all of 16 hours at 200. You might even need more. Just depends on how big the shoulders and hams are.

[chinesebob]

Plowboy I found your advice from last week or so and I'm totally carving it up and putting it on the foil that looks great. I'm excited now. As soon as the boys are in bed I'm prepping it and getting on. There will be pics soon. You guys totally rock.

[chinesebob]

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Jay - Steve - I promise I won't take another picture with Ginny looking that bad on the front.

80# pig in my large spicewine with room left over.

The first round of pics - a little messier but with good friends it's all fun

[Norcoredneck]

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=8517&d=1183529542
Hope you threw that in. Always good as centerpiece when golden brown :biggrin:

[QansasjayhawQ]

Dang! I can almost smell it from here! Starting to salivate thinking about those shoulders and hams . . .

[RevZiLLa]

Now thats a project I want to learn more about!

[CarbonToe]

Is she still cookin'?

[Plowboy]

No update seven hours? What the deallio?

[chinesebob]

It's been cooking all night - I'm actually lowering the temp because they look really done. I'm posting pics soon. The problem is I've got 6 hours before guests show up so at least another 5 hours of cooking.

[big brother smoke]

Did you put the head in the cooker? I agree with Norco, looks nice with the head! Might scare the kids though!

[Plowboy]

It's been cooking all night - I'm actually lowering the temp because they look really done. I'm posting pics soon. The problem is I've got 6 hours before guests show up so at least another 5 hours of cooking.

If you have a marine cooler, you can line it with newspaper and foil and drop the pig in there to keep him till you are ready to serve. I assume you want to present him whole otherwise you'd be carving and placing meat in coolers to hold.

[chinesebob]

I pulled it off and wrapped the whole thing in foil. it was still 2 hours before everyone was going to be making it over so I turned on the oven to 200 degrees and wen out and started pulling the meat off.

I tell you every single bone just slid right out. I cooked it skin side down so the fat would hold in the rib cage and it worked perfectly, even if I was just guessing. The meat was tender, juicy, and absolutely perfect. it was the best pig I've ever done hands down.

Per Terri at Spicewine I was the first one they knew had tried a whole pig on one of the normal large spices. It was absolutely perfect. I love the spicewine. So much so that I gave my brother my 300.00 caja china to him for his birthday today. I'll put the rest of the pics up in a little bit but thanks so much everyone for the pointers. Made all the difference.

[Norcoredneck]

Can't wait to see pics.

[SmokeInDaEye]

Good looking pig there, chinesebob! Now for some "After" pix?

[gunrunner2491]

The pig looks good, can't wait for the pics.

[ZBQ]

That looks awaome Bob! :-D

I bet that if you spaced the shelves right you might be able to get 2 hogs in there!!

Waiting patiently for the "after" pics.........

[Rick's Tropical Delight]

ummm... bob... you don't look chinese at all :biggrin:

show me the piggy!

[ultramag]

That pic of you, or whoever, holding the head is an avatar if I ever saw one. Looking forward to the finished pics.

[Dale P]

Cool pics. thanks!

[WineMaster]

Looks great. What were the sides. Our imagination is all we have right now. Or hey, Mabey you have some PICS??????????

[DaChief]

Looks really great...I'm going out to see if I can find a 5 lb piglet for my WSM:biggrin: Still waiting on all the pics!

[Bigmista]

Stay tuned for our coverage of Pig Pic Watch 2007!

[keale]

Pictures! pictures! pictures! Bob, you there? What a tease!

[BBQ_MAFIA]

Cone on Bob where are the pics?

[big brother smoke]

Did you burn it? Where are the pics, brother?:biggrin:

[tony76248]

It doesn't look bad, it looks well used.