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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2013, 08:13 PM   #1
va_connoisseur
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Default Pig roast for cigar event (pic heavy)

I was asked to smoke a pig for a cigar event at my local cigar club. This was only my second pig smoke on the reverse flow so I figured I would document it for the brethren. Here we go...

Picked up the pig at 1900 and from the joint there were "issues". I was suppose to get a 80 pound pig dress. Unfortunately, the farmer conveyed the message to his help and the help picked an 80 pound piggy to slaughter, leaving me with a ~55 pound pig.

Here is piggy on the smoker. I went light with him, EVO on the skin and salt in the cavity. The wood is hickory...



Piggy was so fresh he still had mud on his nose. Two hours in and getting a little color.



Six hours in and the mahogany color is starting to show.
It's 0400 and I'm about to hit the course for some Tiger Woods 2014 and grab a good cigar.



Learned some valuable lessons...(1) 0400 is not a good time to try to learn a new Xbox game, (2) there is never a bad time for a good cigar and (3) this pig is looking and smelling good.





I covered the face, it was placed closet to the reverse flow opening, with foil and she went to sleep. This was at the 8 hour mark. The entire time I was keeping the temp low because I wanted her to be done at noon. I had planned for a 12 hour smoke for an 80 pound pig, so this is getting interesting. The hams are at 168, shoulders at 171 and 174.



Good color at the 10 hour mark. Temps are ~188 at the hams and shoulders. I need to stretch this for another 2 hours. Skin is really taut.



The pig has become a razor back. At 13 hours, the spine and knees broke through the skin. All major areas were between 202 and 210. Time to pull.



Pull, chopped and ready to serve. I was surprised at how lean this pig was. The next time I will definitely put a drip pan under the loins to protect them. The leans all but dried up and disappeared. The rest of the meat was moist and with good flavor. I must say it was the first time I ever tried smoked jowls, they were tasty.
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Unread 06-12-2013, 08:21 PM   #2
Bludawg
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Nice Cook! Sounds like my kinda party Good Pork and Fine Sticks. Long ashes!!
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Unread 06-12-2013, 08:26 PM   #3
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Look fabulous! Thanks for all the pics.
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Unread 06-12-2013, 08:27 PM   #4
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Mighty Fine Sir! Thanks for sharing the cook. That looks like some Excellent etts!
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Unread 06-12-2013, 08:33 PM   #5
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Thanks for the pictures... Great timeline.
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Unread 06-12-2013, 09:13 PM   #6
va_connoisseur
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Quote:
Originally Posted by Bludawg View Post
Nice Cook! Sounds like my kinda party Good Pork and Fine Sticks. Long ashes!!
Long ashes indeed Blu. A couple of Oliva V's and Serie R #7's made for a good night.
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Unread 06-12-2013, 09:26 PM   #7
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Awee Ya. Can't wait till this week's comp for some cao Italia, gurkhas and 5vegas... good looking pork too!
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Unread 06-12-2013, 09:30 PM   #8
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Fantastic !!!!!! Thank you for sharing.
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Unread 06-12-2013, 09:41 PM   #9
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Very nice and I love the color. I have done one in the ground before but never like that. Glad it turned out good for you.
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Unread 06-12-2013, 09:56 PM   #10
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Looks real good. Def on my list of must do's.
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Unread 06-12-2013, 10:03 PM   #11
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Looks Great!
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Unread 06-13-2013, 01:23 AM   #12
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Really great post, I liked the chronological information.
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Unread 06-13-2013, 02:29 AM   #13
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Phabulous!
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Unread 06-13-2013, 02:45 AM   #14
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Nice post , the pig looks great.
so do you pull it all, or do you leave bones intact for people to chew on ?
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Unread 06-13-2013, 05:18 AM   #15
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Quote:
Originally Posted by AussieTitch View Post
Nice post , the pig looks great.
so do you pull it all, or do you leave bones intact for people to chew on ?
Thanks. Pulled all the meat, gave the ears and a few bones to folks with pets.
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