whole hog cooking

C

chefbo

Guest

• Jun 9, 2011

• #1

cooking a whole hog for the first time. 60lber how long per pound?
i got the temp just need the time? thanks brothers!:crazy:

 

C

chefbo

Guest

• Jun 9, 2011

• #2

chefbo said:

cooking a whole hog for the first time. 60lber how long per pound?
i got the temp just need the time? thanks brothers!:crazy:

Click to expand...

if your bbq isn't as good as mine , take your happy ass home! myron mixon!

 

HeSmellsLikeSmoke

somebody shut me the fark up.

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Apr 2, 2007

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Warren...

• Jun 9, 2011

• #3

How you gonna cook it?

Would be about 3 1/2 to 4 hours on a LaCaja China.

 

Puppyboy

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Osage...

• Jun 9, 2011

• #4

What temp?

 

C

chefbo

Guest

• Jun 9, 2011

• #5

on a pit smoker at 225

 

C

Cook

Babbling Farker

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Jay

• Jun 9, 2011

• #6

I can't help you with a 225 cook temp. Sorry.

 

Lake Dogs

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Hance

• Jun 9, 2011

• #7

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: Jun 9, 2011

C

chefbo

Guest

• Jun 9, 2011

• #8

if i go 350 how long

 

chad

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Clearwat...

• Jun 9, 2011

• #9

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

 

Puppyboy

Babbling Farker

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Jul 7, 2006

Location

Osage...

• Jun 9, 2011

• #10

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.

 

C

Cook

Babbling Farker

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Jay

• Jun 9, 2011

• #11

Seriously, a 60#er should be done in no more than five hours...but I'm talking about direct heat.

 

big matt

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Apr 6, 2010

Location

Banning,Ca

• Jun 9, 2011

• #12

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!