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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 04-07-2013, 11:54 AM   #1
1964coupe
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Default Did my first whole hog yesterday!

About a month ago my brother and I were talking about his birthday and we decided that throwing a party would be the perfect opportunity for me to try smoking a whole hog. Last Friday we picked the pig up in Bardstown:



He wasn't much of a pig, about 35lbs, but I wanted to make sure I could fit him on my small smoker without lopping his head off.

7AM yesterday the smoker was lit and the pig was resting:





8AM the pig went in!:



Foiled up the snout and ears in an afterthought:



An hour in we were seeing some color:



Two hours in I was getting hungry when I looked at him:



Four hours in it was time to foil him up:





I let him smoke for another 4 hours at about 235 degrees and then removed the foil. It took a total of 10 hours to hit my targeted 195 degrees in the hams and shoulders. Pulled him out of the smoker and foiled him up to rest for an hour before my beautiful assistant did the dirty work:





mmmmmm bacon



End result:




Overall it was completely painless and everyone loved the show. My wife didn't like the idea of leaving the head on, but she was certainly the first one to reach for the gloves and a knife when he came off the smoke!
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Unread 04-07-2013, 12:02 PM   #2
BobM
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That's great!
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Unread 04-07-2013, 12:05 PM   #3
ShadowDriver
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Looks like a fantastic first attempt! Now, to find other friends and family members who want to throw large parties for more "tweaking!"

Did you only go for pulled pork or also slice up a few bits for the masses?
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Unread 04-07-2013, 12:12 PM   #4
1964coupe
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Quote:
Originally Posted by ShadowDriver View Post
Looks like a fantastic first attempt! Now, to find other friends and family members who want to throw large parties for more "tweaking!"

Did you only go for pulled pork or also slice up a few bits for the masses?
Thanks! Having never done one or seen one be done, I think it went pretty well. The internet makes everything easy, LoL. We just pulled it all. Next time I'll probably get a little "Fancier" and try to extract some individual cuts.
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Unread 04-07-2013, 12:48 PM   #5
BBQ Bandit
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Very nice! Great to see the little Lang works just like the bigger models workin' the hog.
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Unread 04-07-2013, 01:00 PM   #6
cowgirl
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Great looking piggy!!
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Unread 04-07-2013, 01:05 PM   #7
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Nice!
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Unread 04-07-2013, 01:12 PM   #8
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awesome! always wanted to try ,darn WSM's...
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Unread 04-07-2013, 01:30 PM   #9
Chef Country
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I love smoking whole hogs, I normally some at least 1 whole hog a year I have never foiled one but I normally smoke mine on the back and it holds all the jucies in so no need for foil. and Im normally smoking 150-200lb hogs too
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Unread 04-07-2013, 01:35 PM   #10
Big George's BBQ
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Very Nice
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Unread 04-07-2013, 01:38 PM   #11
IamMadMan
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Great Job.......
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Unread 04-07-2013, 01:44 PM   #12
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Well done. Whole hog is definitely on my list of things to do!
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Unread 04-07-2013, 01:49 PM   #13
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Sounds like a good experience. Good work!
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Unread 04-07-2013, 02:36 PM   #14
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Great job. My cooker is a bit small to cook a whole hog, but that is certainly by end of the summer goal once I get my new cooker.
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Unread 04-07-2013, 03:24 PM   #15
WareZdaBeef
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I have yet to smoke a whole hog. I have been to plenty of pig roasts, but they never actually "smoke" the pigs. Seems as the name says, they slow roast them.It must be a regional thing.
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