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Unread 04-23-2013, 07:41 AM   #1
va_connoisseur
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Default Questions for whole hog/pig

Fellow Smokers,

I am doing a smoke for my cigar shop on 8 June. They want a pig and I have a question for those whole smoke whole hog skin side down. I am curious if the meat gets greasy from all the juices collecting in the cavity? Do you siphon off the liquid before picking the meat? If so, how?

I have done a few hogs racer style on a split drum. This will be my first on my reverse flow. It will be ~85 pounds.
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Unread 04-23-2013, 07:53 AM   #2
captndan
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Never heard of skin side down from those in the know.
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Unread 04-23-2013, 08:18 AM   #3
jimstocks53
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Mryon Mixon gives details of whole hog skin side down but he places a whole packer beneath the back bone to temper the cooking of the strap muscles.
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Unread 04-23-2013, 08:19 AM   #4
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I know quite a few people who prefer skin side down and say its much better as you know longer have to worry about turning the pig and it creates a much juicer pork due to the skin keeping all of the juices inside. Ive personally never done a whole hog, but plan to this summer so take what I say with a grain of salt.
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Unread 04-23-2013, 08:39 AM   #5
Zig
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Thats the way I do mine. 200#, skin down, 250 deg for 10-12 hrs.
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Unread 04-23-2013, 09:00 AM   #6
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Quote:
Originally Posted by Zig View Post
Thats the way I do mine. 200#, skin down, 250 deg for 10-12 hrs.

That's a quick cook time. I was thinking it would take at least that long for the size pig (85-100 pounds) that I was planning on doing. I am using a reverse flow Lang clone. Will that slow the process?
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Unread 04-23-2013, 09:02 AM   #7
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130 pound hog on a lang 84 cooked skin side down at 250 takes me about 17 to 18 hours.
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Unread 04-23-2013, 09:14 AM   #8
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For my whole hogs I use a Sikes cooker. It has a offset burner and water under the meat. I put the pig on and cook it over night. 12 hours is the max I have ever needed and the meat pulls with your hands, no chopping.
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Unread 04-23-2013, 09:39 AM   #9
va_connoisseur
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Quote:
Originally Posted by MAP View Post
130 pound hog on a lang 84 cooked skin side down at 250 takes me about 17 to 18 hours.
A 130 ponder on a Lang 84 should leave a lot of room for additional smoking. I think the 100pounder is going to max me out. I am sized between a 48 and 60.
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Unread 04-23-2013, 10:15 AM   #10
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I think that your estimated time is about right at 250*. And I agree that skin side down is the way to go.
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Unread 04-23-2013, 10:43 AM   #11
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Cooked one for a contest this weekend and it took ALL of the 18 hours that I had alotted, the weather was horribale though.
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Unread 04-23-2013, 11:03 AM   #12
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Skin side down is the only way I've ever done it. Moist, tasty and out of this world good. To get rid of the juice's before picking just cut at the ribs to allow it to drain.
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Unread 04-23-2013, 01:06 PM   #13
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Quote:
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Cooked one for a contest this weekend and it took ALL of the 18 hours that I had alotted, the weather was horribale though.

How big was the pig?
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Unread 04-23-2013, 02:02 PM   #14
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Quote:
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How big was the pig?
130 pounds
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Unread 04-23-2013, 04:02 PM   #15
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I cook them laying (skin down) and on average it is going to be 18 hours for a hog that's 135-145 dressed. That's normally the size I cook. Prepping them is the key getting things done correctly.
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