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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-29-2011, 08:06 AM   #1
SS454
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Default Whole hog on the GMG Big Pig

After all the flack my pictures of the 2 spatchcocked birds on the huge green mountain big pig cooker recieved, here are some proper pictures of the new cooker doing what it does best.

Before and after of the pig. 157# as it went on the smoker. Injected with a 2:1 ratio of apple juice and my eastern north carolina vinegar bbq sauce. Nearly a gallon of injection was used. Rubbed with three little pigs all purpose.

The owner of the hot rod shop we were cooking for had estimated 150-200 people. Well, we ended up serving over 400! Beans, chips, buns, and water ran out around 300. Sent someone to pick up more chips, buns and water. We ended up with about 3/4 of a half pan left of pork. Surprisingly we thought the hams turned out best (they got about a whole quart of injection each!!).

20110727220517.jpg

20110728121147.jpg

I took some pictures after we flipped the pig and for some reason they did not register on my phone. I was to busy pulling and chopping pork to get any after that.
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Unread 07-29-2011, 08:50 AM   #2
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Nice!!!!
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Unread 07-29-2011, 08:55 AM   #3
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Great job...much better than 2 little birds!
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Unread 07-29-2011, 09:34 AM   #4
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That looks sooooo good. I really want to do a whole pig sometime.
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Unread 07-29-2011, 09:40 AM   #5
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Looks really good!
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Unread 07-29-2011, 11:18 AM   #6
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Love me some whole hog... :) What kind of cooker is that? Looks insulated.
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Unread 07-29-2011, 01:09 PM   #7
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Quote:
Originally Posted by smokinQ2 View Post
Love me some whole hog... :) What kind of cooker is that? Looks insulated.
It is a green mountain grills whole hog pellet pooper. It is extremely well insulated, so much so that I've realized how horribly insulated my custom made stick burner made out of a 1/4" thick boiler tank from an ethanol plant was.
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Unread 07-29-2011, 05:14 PM   #8
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Looks awesome! Nice colour on that hog!

Cheers!

Bill
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Unread 07-29-2011, 06:03 PM   #9
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Nice! how long did it take, at what temp? thanks.
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Unread 07-29-2011, 06:29 PM   #10
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That(the cooker and the hog),my friend, is a work of ART!!!
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Unread 07-29-2011, 06:40 PM   #11
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That is pork at it's finest!!!
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Unread 07-29-2011, 07:41 PM   #12
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Nice looking rig! I bet the chickens DID look small on that baby. lol

Pig looks great. any more pics?
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Unread 07-29-2011, 08:09 PM   #13
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Super tasty looking pig you got there!

Were you happy with the smoke flavor from your pellet pooper?
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Unread 07-29-2011, 09:05 PM   #14
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Quote:
Originally Posted by Norcoredneck View Post
Nice! how long did it take, at what temp? thanks.
I was thinking the same thing.. That looks like good eats.....
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Unread 07-30-2011, 10:05 AM   #15
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We cooked it at 235 for 12 hours and down to 200 for 2 hours, shut off and rested for an hour. Pulled the hams first then worked towards the front. One shoulder was incredibly stubborn and stalled at 168 for alot longer than the other shoulder and the hams. Nothing got dry, but the bellys and loins got a bit overcooked. Only used about one bag of pellets.

I am a little dissapointed, I had taken a couple pictures after we flipped it over but for some reason they didn't get saved on my phone. When we were pulling I was gloved up and didnt have a spare second to take any more pics.

The smoke flavor wasn't as pronounced as the stick burner but very nice. We rubbed the skin with EVOO to get the color.

My old man is cooking a half hog today for a friends wifes 50th, not sure he will take pics or not.

The rod shop is planning on having us cook again for them next year for the lead sled spectacular. Maybe thay will be nice and finish the old man's 57 now!
thumper 1.jpg
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