About a month ago my brother and I were talking about his birthday and we decided that throwing a party would be the perfect opportunity for me to try smoking a whole hog. Last Friday we picked the pig up in Bardstown:
He wasn't much of a pig, about 35lbs, but I wanted to make sure I could fit him on my small smoker without lopping his head off.
7AM yesterday the smoker was lit and the pig was resting:
8AM the pig went in!:
Foiled up the snout and ears in an afterthought:
An hour in we were seeing some color:
Two hours in I was getting hungry when I looked at him:
Four hours in it was time to foil him up:
I let him smoke for another 4 hours at about 235 degrees and then removed the foil. It took a total of 10 hours to hit my targeted 195 degrees in the hams and shoulders. Pulled him out of the smoker and foiled him up to rest for an hour before my beautiful assistant did the dirty work:
Overall it was completely painless and everyone loved the show. My wife didn't like the idea of leaving the head on, but she was certainly the first one to reach for the gloves and a knife when he came off the smoke!