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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-10-2013, 02:32 PM
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#1 |
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Knows what a fatty is.
  Join Date: 04-04-12
Location: Columbia, MO
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First time going whole pig!
For my annual Memorial Day/Birthday Bash, I've decided to smoke a pig. Just a little guy (45 lbs) i'm getting from work.
It's good pork (Berkshire), so I'm not too worried about brining, but I do need some input as to folk's experiences with skin up/skin down positioning and whether or not to flip the pig during the cooking process.
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"If it looks good, eat it!" - Andrew Zimmern BGE, Char Griller offset pit, Weber OTS |
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05-10-2013, 02:37 PM
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#2 |
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Is lookin for wood to cook with.
Join Date: 03-25-13
Location: nebraska
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Just cooked a 150 pounder yesterday. The guy I get mine from doesnt scalled and scrap the skin. Instead he just skins it. I have him butterfly so it lays flat, put skin side down on grate, with a bunch of foil underneath the pig. I put 4 gallons of injection in the pig. Cooked open like that for a couple hours and then wrapped the whole thing in foil until done.
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05-10-2013, 03:56 PM
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#3 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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What are you cookin on? We did a 54 pounder (less head) not long ago, set it on the pit (details of the RF in my signature) racetrack style and just let her rip at 250*, didnt touch it until done. Pulled the whole thing, great!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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05-11-2013, 02:43 AM
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#4 |
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Knows what a fatty is.
Join Date: 04-04-12
Location: Columbia, MO
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going to put it on a buddy's pellet smoker (traeger clone), so i'm not too worried about even heating.. i'm thinking either racer or butterflied with the skin up. i've read about the meat getting to greasy with skin down...
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"If it looks good, eat it!" - Andrew Zimmern BGE, Char Griller offset pit, Weber OTS |
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05-11-2013, 07:41 AM
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#5 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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45lbs is still a suckling. Put it on racer style and cook until the hams are tender.
If you butterfly it go with skin down.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-11-2013, 07:49 AM
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#6 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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I usually butterfly, skin up. I'll turn it if the skin needs to crisp up more though.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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