View Full Version : Whole hog ?

09-22-2009, 10:42 AM
In whole hog competition what weight do you go for?

09-22-2009, 11:06 AM
Between 150 and 200, but often you must take what's available.

09-22-2009, 11:08 AM
I know Twyford's won whole hog at the Qlossal this year with a less than 100lb. hog.

Lake Dogs
09-22-2009, 12:14 PM
We dont talk whole hog here often. That's one thing I've never done. I've judged it
many times, but never cooked it myself. We have a number of MIM/MBA sanctioned
cookoffs 'round here that pretty much require it if you're going to compete.

Any secrets to it (secrets different from a boston butt or a whole shoulder)? Belly
down (back up), or upside down? Cook times/temps? Can you tell that for the first
time I now have a cooker large enough to cook a smaller whole hog?

09-22-2009, 02:57 PM
Plan entering a few comps next year wondering how big pit I'll need. Hog won't fit my bds.:-D

Lake Dogs
09-23-2009, 09:05 AM
And the crowd goes silent . . .

The hogs I've seen around here are mostly cooked on either 250 or 500 gallon
cookers, mostly 80lb to 120lb dressed.