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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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05-31-2009, 05:58 PM | #1 |
Full Fledged Farker
Join Date: 03-12-08
Location: Colo, IA
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smoking whole hog
I will be smoking a hog next weekend and am in need of some tips. I have done a suckling hog before(with little success), but this one is a little big than Im use to( about 100-110lb). How long do you think a hog of this size would take? I have read a few websites that say around 5-6 hours, but that sound like that would be long enough. Any Help would be helpful. Thanks brothers.
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Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle |
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05-31-2009, 06:21 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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5-6 hrs will get you to slicing temp.
You'll need 8-12 hrs depending on cooker and temp for fall apart pork!
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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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05-31-2009, 07:38 PM | #3 |
Full Fledged Farker
Join Date: 03-12-08
Location: Colo, IA
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Thanks, fall part is what Im looking for.
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Jay Smokehouse 72 Competition cooking team www.smokehouse72.com Good One Marshall WSM Weber Kettle |
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05-31-2009, 07:40 PM | #4 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Funny, we're cooking a whole hog next weekend too. (And could also use some tips)
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05-31-2009, 08:51 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
YMMV
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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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06-01-2009, 09:40 AM | #6 |
Full Fledged Farker
Join Date: 09-19-08
Location: Saline, MI
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I'll be smoking one in 3 weeks and was wondering ....
275*for 10 hours (estimated of course) will work for us reverse flow guys also? Is there a foil/rest period? Skin on, but hair removed right? I'll have to do mine butterflied. Skin side up or down? ...or maybe flip half way through? (this is probably like a "fat side up or down question" with no real answer) I was just wondering WWBD , and would I get arrested for it? -scott
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[B]Drinking is not the answer.[/B] - It's the question. "Yes!" is the answer. [I]Custom built 8' long, 36" dia reverse flow stick burner (The Green Monster)[/I],[I]250 gallon tank grill[/I] [I]Jenn-Air Gasser[/I], UDS Finally done! [I]Proud father of two.[/I] [I]Member GLBBQA[/I] [I]CBJ# 55381[/I] |
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06-01-2009, 09:43 AM | #7 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
I'm doing one over the 4th of July and you have managed to ask every question I had. Thanks Bro!!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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06-01-2009, 10:37 AM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
No foiling needed, especially on the offset but you may want to go end for end to keep rotating off the hot spot. I've seen many done butterflied and seems skin down works as far as keeping all the juices close to the meat.
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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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06-01-2009, 10:52 AM | #9 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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Everyone has their own style but I always start them skin side up. I worked for my cousin who was a caterer and later cooked for Boy Scout troops and churches for fund raisers. We didn't use a thermometer but could tell when they were done by the way the hambone could be moved.We would flip about 2/3 through the cook which usually lasted 10-12 hours. They are much easier to handle if they are split rather than butterflied. Put the skins back on after the meat is done to crispen and you have some good eating. Have cooked 31 split hogs in one night with no complaints from the customers. This can't be done sober.Pain remover is a must.
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06-01-2009, 11:29 AM | #10 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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We had some guys come do ours last year and they cooked it in about 6 hours and it sucked bad. They skinned it and we seasoned it but they cooked it too hot for the shorter time and the meat seemed dry. If it were me, I would have put it on around 10pm. You're really just slicing the meat for the most part. I have heard of people foiling some areas to keep the temp down and the ears from burning.
If you ever watched Myron do a whole hog on FoodTV, he injects that thing completely full. Good luck guys. I was going to do one but it wont fit in my smoker this year with the size increase.
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06-02-2009, 06:39 AM | #11 |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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I helped a friend of mine do a pig pickin' earlier this year and we used one of these http://www.lacajachina.com/La_Caja_China_Roasting_Pig_Box_p/lcc-g101.htm .
It has an attachment to throw smoke into the mix but we didn't use it. The pig cooked nice and fast with a crispy skin. We did inject the heck out of the whole pig with some carolina red. Tasty. Bfoster |
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06-02-2009, 08:51 AM | #12 |
On the road to being a farker
Join Date: 10-11-07
Location: Ontario
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As a guide I use 10 lbs per hour. I have only done 30 to 40 lbs pigs and the 10 lbs rule works really good for me.
Jules |
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06-02-2009, 09:37 AM | #13 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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06-02-2009, 09:53 AM | #14 | |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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Quote:
(I didnt know that many entered whole hog at the BabeGlossal)
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Specialization in bipolar, self-injury, and OCD |
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06-02-2009, 10:52 AM | #15 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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JamesTX----------When I said to put the skins back on the grill to become crisp I meant after you did whatever you plan to do with the cooked meat. Chop it, pull it, or whatever. My point was that the skins are very good after they get crisp. Some of the skin will be crisp already from cooking the pig. We use a vinegar, salt, red pepper sauce and it is good on the meat and skins.
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