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Old 06-09-2011, 12:31 PM   #1
chefbo
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Default whole hog cooking

cooking a whole hog for the first time. 60lber how long per pound?
i got the temp just need the time? thanks brothers!
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Old 06-09-2011, 12:33 PM   #2
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Quote:
Originally Posted by chefbo View Post
cooking a whole hog for the first time. 60lber how long per pound?
i got the temp just need the time? thanks brothers!
if your bbq isn't as good as mine , take your happy ass home! myron mixon!
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Old 06-09-2011, 12:39 PM   #3
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How you gonna cook it?

Would be about 3 1/2 to 4 hours on a LaCaja China.
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Old 06-09-2011, 12:54 PM   #4
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What temp?
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Old 06-09-2011, 01:43 PM   #5
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on a pit smoker at 225
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Old 06-09-2011, 01:58 PM   #6
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I can't help you with a 225 cook temp. Sorry.
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Old 06-09-2011, 02:00 PM   #7
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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.
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Old 06-09-2011, 02:25 PM   #8
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if i go 350 how long
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Old 06-09-2011, 02:32 PM   #9
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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/ho...whole_hog.html
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Old 06-09-2011, 02:33 PM   #10
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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.
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Old 06-09-2011, 05:50 PM   #11
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Seriously, a 60#er should be done in no more than five hours...but I'm talking about direct heat.
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Old 06-09-2011, 05:54 PM   #12
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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!
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