C
chefbo
Guest
cooking a whole hog for the first time. 60lber how long per pound?
i got the temp just need the time? thanks brothers!:crazy:
i got the temp just need the time? thanks brothers!:crazy:
C
chefbo
Guest
if your bbq isn't as good as mine , take your happy ass home! myron mixon!
HeSmellsLikeSmoke
somebody shut me the fark up.
How you gonna cook it?
Would be about 3 1/2 to 4 hours on a LaCaja China.
Would be about 3 1/2 to 4 hours on a LaCaja China.
Puppyboy
Babbling Farker
What temp?
C
chefbo
Guest
on a pit smoker at 225
Cook
Babbling Farker
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I can't help you with a 225 cook temp. Sorry.
Lake Dogs
Quintessential Chatty Farker
If me, I'd cook her a little higher, like in a 250-300 range... (many cook higher) Cook till the ham portion is 190-195. At 225 you're gonna be there a long, long, LONG time.
Last edited:
C
chefbo
Guest
if i go 350 how long
chad
somebody shut me the fark up.
If I was using an enclosed cooker and running "around" 300 degrees I'd start protecting the thin parts of the hog at 4-5 hours and put a probe in the thick part of the ham to monitor the temp. This will be the last part of the pig (along with the top of th shoulder) to finish.
Here's a chart:
http://www.cannulismeats.com/html/how_to_roast_a_whole_hog.html
Here's a chart:
http://www.cannulismeats.com/html/how_to_roast_a_whole_hog.html
Puppyboy
Babbling Farker
We did a whole one around 275* and it took about 13 hours. Then again it weighed well over 100# when it hit the grates.
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Babbling Farker
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Seriously, a 60#er should be done in no more than five hours...but I'm talking about direct heat.
big matt
is one Smokin' Farker
we did our first one in Feb..MBN style 165# cooked 22 hrs at between 250-275..pulled it out and glazed the whole cavity..came out excellent and it was a LOT of food!
