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-   -   25 Hour Smoking of a pig (http://www.bbq-brethren.com/forum/showthread.php?t=44336)

woopdeeedew 06-12-2008 05:03 PM

25 Hour Smoking of a pig
 
I'm smoking a pig for 25 hours for fathers day. It's a 30 lb pig and I'm looking for any suggestions? Best Rub, Best injection, Best Wood...I hear this site has the best of the best on it, so I humbliy ask....HELP?

BBQ Bandit 06-12-2008 05:16 PM

Sounds like a wonderful "project"

One quick and relevant question... what smoker/grill are you using?

Not an expert... nor ever did one... however... just on your timetable and a cookbook:

"Paul Kirk's Championship Barbeque" book suggests (for a pig up to 85 lbs.) 16 to 18 hours smoke time. 85-135 lbs hog should be 18 - 24 hours smoke time.

Might look closer to 12 hours.
Your mileage/pit temp may vary.

ssbbqguy 06-12-2008 09:27 PM

25 hours is a long time.Stay away from galvanized wire or netting. Consider leaving cavity up so all the juices(injections) stay in the meat.low and slow of course.I personally like a apple juice blend (wally world) for a base to add seasonings when injecting.It has five juices that I would usually mix anyway.Remember the mouth and what to put in it, many choices. Good luck, Steve.

TN_BBQ 06-13-2008 10:12 AM

25 hours does seem like a long time for a small pig.

I like to inject with fruit juice and seasonings.

midnight 06-13-2008 12:27 PM

what kind of smoker you using and at what temps. I can do a 150 lb hog at 250deg. and its done in about 18 hours.

Use foil to cover the ears and ends of legs to keep them from burning or drying out too much. I mop every few hours with a mix of apple juice, olive oil, cider vinegar and worchestershire sauce.

BBQ_MAFIA 06-13-2008 05:28 PM

25 will be way to long.
I cooked a small pig a while back and it was done in a very short time.
Don't forget there is a fair amout of bone Skin that are included in the 30 pounds.
If the attached link works you will be able to see Frances the Thin Pig.

Good luck and let us know how it turns out.
http://www.bbq-brethren.com/forum/sh...ad.php?t=31099

chinesebob 06-13-2008 05:44 PM

Quote:

Originally Posted by BBQ_MAFIA (Post 662456)
25 will be way to long.
I cooked a small pig a while back and it was done in a very short time.
Don't forget there is a fair amout of bone Skin that are included in the 30 pounds.
If the attached link works you will be able to see Frances the Thin Pig.

Good luck and let us know how it turns out.
http://www.bbq-brethren.com/forum/sh...ad.php?t=31099

yeah but think about the cracklin to meat ratio.... That's darn near perfect!

woopdeeedew 06-13-2008 10:17 PM

Thank You
 
I really appreicate all the help everybody offered me. I have 150 beers saying that i'm going to have fun- any last thoughts would be appreciated, if not, I'll post how it went and again...THANKS-
JR

Sledneck 06-14-2008 08:40 AM

I have been outside a few times and haven't smelled anything. Let me know where you are at I would like to see this. BTW go to cattle call and introduce yourself

BBQchef33 06-14-2008 08:53 AM

What

Are

You

Cooking

On??

:)

woopdeeedew 06-14-2008 09:47 AM

i'm using a firemaster roaster-

Sledneck 06-14-2008 09:59 AM

Never heard of that. Where did you get it? Do you have any pics of it or a website?

WannaBeBBQueen 06-15-2008 06:37 AM

http://www.shopperschoice.com/index....&action=search

is this it?

chinesebob 06-15-2008 11:00 AM

Quote:

Originally Posted by Sledneck (Post 662771)
I have been outside a few times and haven't smelled anything. Let me know where you are at I would like to see this. BTW go to cattle call and introduce yourself

is the town that small?

woopdeeedew 06-16-2008 02:17 PM

Thank you all for your help. My 2nd annual fathers day pig roast was a real success and I thank you all for your help. Best-
JR
PS- I smoked the pig for a total of 12 hours and it came out perfect-


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