First Whole Hog on Meadow Creek TS250

Pedro7 · 07-15-2018, 08:13 PM

So we bought a TS250 today for my brother and I to get our catering side hustle off the ground. Of course in true spirit my family is requesting we do a whole hog during our family vacation at the shore in a couple weeks. I've been doing some research, but was hoping to create some do's and dont's in one place that I could easily access. Also, I didn't find that much consistent info. More like one person doesn't this, another does that, etc.

So, probably going to get the Meadow humming along at 250 with a basket of Kingsford Blue and some applewood and see how she goes. Inject the hams/butts with an apple juice mixture and probably rub it down with Plowboys as I have a ton of it. Also will place it skin side up. I'll ballpark to run it for 1.5 hours or so per ten pounds until the hams hit 195-198.

So I ask my stick burner brethren, anyone have other thoughts? How's my aim?

Jason TQ · 07-15-2018, 08:20 PM

I didn't over think the first one I did last year with some friends. We injected similar to what you mentioned, seasoned up and chucked it on the smoker. Cooked until the butts/hams were probing smoothly (in your range) and at 300'ish a 90lb'er was done in about 10hrs.

Pedro7 · 07-16-2018, 09:37 AM

Quote:

Originally Posted by Jason TQ

I didn't over think the first one I did last year with some friends. We injected similar to what you mentioned, seasoned up and chucked it on the smoker. Cooked until the butts/hams were probing smoothly (in your range) and at 300'ish a 90lb'er was done in about 10hrs.

Thank you! We're only going to be feeding 15 people, so I'm thinking a 30lb suckling pig should do the trick.

fwdiii · 07-16-2018, 11:51 AM

Hey Pedro....good luck with the hog!!! BTW....which shore town are you going to?

Pedro7 · 07-16-2018, 11:54 AM

Quote:

Originally Posted by fwdiii

Hey Pedro....good luck with the hog!!! BTW....which shore town are you going to?

Ill be in Cape May on the Delaware Bay side. My parents retired down there, so it's a great cheap vacation getaway.

Bucknekked · 07-16-2018, 12:00 PM

If you are looking at doing a side hustle for Q, well, then presentation matters as well as the quality of the food. For a good video on how to do pigs, both suckling and whole hog, Malcolm Reed does two videos on youtube that are great instructional ones for how to do it and make it look great. I am not sure of the rules for posting content off of this site, so I'll just tell you to google Malcolm Reed and suckling pig or whole hog. He has one video for each. Watching those videos I want to get a big smoker and give it a whirl.

I have suckling pig envy for sure. Good luck. I think you'll do awesome.

Pedro7 · 07-16-2018, 12:03 PM

Quote:

Originally Posted by Bucknekked

If you are looking at doing a side hustle for Q, well, then presentation matters as well as the quality of the food. For a good video on how to do pigs, both suckling and whole hog, Malcolm Reed does two videos on youtube that are great instructional ones for how to do it and make it look great. I am not sure of the rules for posting content off of this site, so I'll just tell you to google Malcolm Reed and suckling pig or whole hog. He has one video for each. Watching those videos I want to get a big smoker and give it a whirl.

I have suckling pig envy for sure. Good luck. I think you'll do awesome.

Thank you! Was reading his recipes on suckling pigs this morning, just haven't had time for the videos today. I've learned a lot from Malcolm. He was one of our biggest resources when we were really getting into this.

tnev35 · 07-16-2018, 12:26 PM

I had done my first whole hog this past Saturday. 116 pounds splayed on a stretcher. Took about 12 hours, brined for about 36 hours. Used a burn barrel, apple and hickory and a little kingsford when needed. I hope to post some pictures soon.

fwdiii · 07-16-2018, 12:44 PM

Quote:

Originally Posted by Pedro7

Ill be in Cape May on the Delaware Bay side. My parents retired down there, so it's a great cheap vacation getaway.

Nice!!! My Mother-in-law has a house in Lavalette. It was destroyed by Sandy and is being rebuilt. Hope to get back into it by the end of August.

Pedro7 · 07-16-2018, 02:55 PM

Quote:

Originally Posted by fwdiii

Nice!!! My Mother-in-law has a house in Lavalette. It was destroyed by Sandy and is being rebuilt. Hope to get back into it by the end of August.

Damn! Sorry to hear. Sandy was a nightmare. Aside from some garage flooding my parents were fine. Thank god they were protected a little on the bay side and it hit a little farther north. Good luck with the rebuild

Pedro7 · 08-13-2018, 09:52 AM

Got her done last week! Now that I'm back at work after a week of beach vacation and feel like I want to kill myself, here are the pics...She was a 33lb suckling pig I got from Westside Market in Cape May, NJ. Ran the Meadow Creek at 225-250 burning cherry wood and a bag of KBB to start. It held temp great once it got up there. Super easy to use.

Prepping - Trimmed out anything that looked "gross." The kidneys were still in there, so out they went as well as a good amount of silverskin and blood clots.

Seasoned her up with some Plowboys/MeatChurch Gospel and injected with an apple juice/brown sugar/soy sauce injection

Set her up in the TS250

2 Hour check

3.5 hour check

7 hours in and the hams/shoulders hit temp. 195 in the shoulders, 185 in the hams.

In all her glory. Couldn't not do the full presentation with the fruits/veg/kale

Time for Pickin'

LloydQ · 08-13-2018, 10:14 AM

Holy Cow! That's beautiful!

KORND4WG X · 08-13-2018, 10:46 AM

Fantastic! Great color, you made it look easy

Bucknekked · 08-13-2018, 10:48 AM

wow. what a great looking pig. looks like a textbook example of how to bbq. I have serious pig envy right now. how did it taste? I'm assuming wonderful

V1VRV2 · 08-13-2018, 10:54 AM

Looks great, I'm going to do my first whole hog on my Shirley this fall at my fishing camp in south Louisiana. Thanks for the pictures!

07-15-2018, 08:13 PM	#1
Pedro7 Full Fledged Farker Join Date: 02-22-18 Location: Northern NJ Name/Nickname : Pete	First Whole Hog on Meadow Creek TS250 So we bought a TS250 today for my brother and I to get our catering side hustle off the ground. Of course in true spirit my family is requesting we do a whole hog during our family vacation at the shore in a couple weeks. I've been doing some research, but was hoping to create some do's and dont's in one place that I could easily access. Also, I didn't find that much consistent info. More like one person doesn't this, another does that, etc. So, probably going to get the Meadow humming along at 250 with a basket of Kingsford Blue and some applewood and see how she goes. Inject the hams/butts with an apple juice mixture and probably rub it down with Plowboys as I have a ton of it. Also will place it skin side up. I'll ballpark to run it for 1.5 hours or so per ten pounds until the hams hit 195-198. So I ask my stick burner brethren, anyone have other thoughts? How's my aim? __________________ Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle
	1 members found this post helpful.

07-15-2018, 08:20 PM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	I didn't over think the first one I did last year with some friends. We injected similar to what you mentioned, seasoned up and chucked it on the smoker. Cooked until the butts/hams were probing smoothly (in your range) and at 300'ish a 90lb'er was done in about 10hrs. __________________ -Jason I didn't choose D-Canoe life..........

07-16-2018, 12:00 PM	#6
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	If you are looking at doing a side hustle for Q, well, then presentation matters as well as the quality of the food. For a good video on how to do pigs, both suckling and whole hog, Malcolm Reed does two videos on youtube that are great instructional ones for how to do it and make it look great. I am not sure of the rules for posting content off of this site, so I'll just tell you to google Malcolm Reed and suckling pig or whole hog. He has one video for each. Watching those videos I want to get a big smoker and give it a whirl. I have suckling pig envy for sure. Good luck. I think you'll do awesome. __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|

07-16-2018, 12:26 PM	#8
tnev35 Is lookin for wood to cook with. Join Date: 12-13-17 Location: Oradell, NJ Name/Nickname : Thomas	Whole Hog I had done my first whole hog this past Saturday. 116 pounds splayed on a stretcher. Took about 12 hours, brined for about 36 hours. Used a burn barrel, apple and hickory and a little kingsford when needed. I hope to post some pictures soon.

08-13-2018, 09:52 AM	#11
Pedro7 Full Fledged Farker Join Date: 02-22-18 Location: Northern NJ Name/Nickname : Pete	Got her done last week! Now that I'm back at work after a week of beach vacation and feel like I want to kill myself, here are the pics...She was a 33lb suckling pig I got from Westside Market in Cape May, NJ. Ran the Meadow Creek at 225-250 burning cherry wood and a bag of KBB to start. It held temp great once it got up there. Super easy to use. Prepping - Trimmed out anything that looked "gross." The kidneys were still in there, so out they went as well as a good amount of silverskin and blood clots. Seasoned her up with some Plowboys/MeatChurch Gospel and injected with an apple juice/brown sugar/soy sauce injection Set her up in the TS250 2 Hour check 3.5 hour check 7 hours in and the hams/shoulders hit temp. 195 in the shoulders, 185 in the hams. In all her glory. Couldn't not do the full presentation with the fruits/veg/kale Time for Pickin' __________________ Pete @twinningbbqnj - Meadow Creek TS250, Humphrey's Battle Box, PBC, GMG, Weber Kettle Last edited by Pedro7; 08-13-2018 at 10:44 AM..

07-16-2018, 11:51 AM	#4
fwdiii is One Chatty Farker Join Date: 09-07-15 Location: NJ, exit 9 Name/Nickname : Fred	Hey Pedro....good luck with the hog!!! BTW....which shore town are you going to?

08-13-2018, 10:14 AM	#12
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	Holy Cow! That's beautiful!

08-13-2018, 10:46 AM	#13
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	Fantastic! Great color, you made it look easy

08-13-2018, 10:48 AM	#14
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	wow. what a great looking pig. looks like a textbook example of how to bbq. I have serious pig envy right now. how did it taste? I'm assuming wonderful __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|

08-13-2018, 10:54 AM	#15
V1VRV2 Full Fledged Farker Join Date: 12-15-15 Location: Pineville, Louisiana Name/Nickname : Kenny	Looks great, I'm going to do my first whole hog on my Shirley this fall at my fishing camp in south Louisiana. Thanks for the pictures! __________________ SF 24x65, XL BGE (donated to daughter and son in law), Old Smokey, 3 Weber Kettles