Injecting – inspecting – neglecting my pig

W

Wyobulldog

Knows what a fatty is.
Joined
Mar 9, 2010
Messages
50
Reaction score
21
Points
0
Location
Worland WY
I will be smoking a whole hog soon on my indirect heat smoker, not worried about times & temp, what I am looking for is where to inject my marinade. Realizing that soaking the pig will be impossible, and having heard that injecting does wonders, where and how much, from within or from the outside? Any suggestions would be great.

Thanks Mike
 
Is this for a comp or just for friends and family. If for a comp, I will let others give you advice. If for friends and family, I would rub the inside down with salt, pepper, garlic powder and onion powder. Get a spray bottle and mix 50/50 vinegar and apple juice and spray it every hour or so until done.
 
It is for a benefit, I heard one of the "Pit Masters" talk about injecting in 9 locations, but not where they were. I'm hoping to get some pointers on where to point the injector.

Thanks
 
Both parts of the shoulders(the butts and picnics). 4

Both parts of the hams. 2

The backstraps and centerloins(and end). 2

Belly(bacon). 1
 
"I only have one question for ya Kid. Have you ever roasted a Pig?"
Now proceed to tell me the story.
 
and they all moved away from him there on the group W bench.....................
 
Smokin' D said:
"I only have one question for ya Kid. Have you ever roasted a Pig?"
Now proceed to tell me the story.
Click to expand...

watg? said:
and they all moved away from him there on the group W bench.....................
Click to expand...

Until I said "and created a nuisance"

Once in a covered pit, twice split in half to fit in the borrowed pit and I grew up watching them cooked in a commercial bread oven. Stuffed with sauerkraut, sausage and massive amounts of salt, mighty tasty if I do say so myself.

However, since my smoker has a 5-foot door I am figuring I no longer have to split it to fit. In the next 6 months, I have three whole hogs to smoke, an event & 2 weddings (1 is my daughters).

Thanks BBQChef33 for the advice,

Just remember fellows, if you are riding down a the side of a mountain road, hang on to your guitar.

Thanks again
Mike
 
Wyobulldog said:
It is for a benefit, I heard one of the "Pit Masters" talk about injecting in 9 locations, but not where they were. I'm hoping to get some pointers on where to point the injector.

Thanks
Click to expand...


in other words, you want to know where to "stick it"! Right? LOL

good luck!:clap2:
 
Well, Bulldog, I've never done a whole hog just one bone in whole loin and that was injected with Mojo Criollo, as much as the meat would take. Came out wonderfully unctuous in places and a bit dry in others. First attempt. I know that's not much help to you, but on Thursday I'm going up to see Ray. I'll see what he has to say.
 
I use a 50 /50 mixture of apple juice, white grape juice ,and salt to taste. I inject as much as the pig will take , I have used 2 gallons on a 70 lb pig . I hope this helps.
 
You must log in or register to reply here.

Similar threads

J
Cooler for a whole hog?
Replies
4
Views
576
jeffshoaf
J
halfcocked
Conch Republic/Red Neck Whole Pig Roti
Replies
13
Views
947
halfcocked
halfcocked
cayenne
FIRST COOK on the new Offset Smoker!!! Pictures and comments...
2
Replies
22
Views
866
Bury Me In Smoke
B
C
Custom Smoker Build for Installation Piece
Replies
0
Views
739
'Cue_Queue
C
motoeric
Bbq story
Replies
14
Views
1K
oldgfbbq
O
Back
Top