First Whole Hog - Success (lots of PRON)

Twelvegaugepump · 07-28-2013, 02:53 PM

First, I want to thank everyone here for the help leading up to this cook. I had a ton of questions and you all were a great help, especially ThermalMass and Gtr. I have been building a custom trailer smoker and have gotten a lot of help from friends and neighbors. This cook was to thank them as well as practice for a grad party cook for the daughter of my neighbor who did most of the welding. There was no way I was going to do my first pig for someone else's party.

Picked the pig up on Friday night from the local meat shop. 89 lbs official weight and we named her Asia. Brought it home, did some minor trimming and then injected with rub and apple juice. Rubbed it with mustard and rub inside and with olive oil outside. Stuffed three heads of cabbage to protect the loins and ribs since my cooker is hottest down the middle of the grate.

She went on the cooker at 10:30pm Friday night. The neighbors stuck around until about 1:30a talking stupid and sucking on beers. I tossed more wood on and hunkered down with the alarm set for 45 minutes later. It was a cold night. The temps fell into the 40's which was a record for our town in July. I got about an hour sleep total all night.

At 4:45a one of the neighbors was back with Bloody Mary's. At 5 the other neighbor was back and my wife was up. Time to spin the rack and get our first look. She looked great. We cooked her until around 10, at which time we pulled her off to rest. The neighbors got me a sweet apron with our logo, which was an awesome addition to the morning.

Finally at noon I cut her open and started the pulling. The smell was awesome. The cabbage did a great job and tasted amazing. We wrapped some pork and rub in the cabbage and rolled them. They rocked.

We had about 40 folks over for lunch. Each brought a dish and we made it a party. People ate and snacked all day. I had made five different sauces and each was fantastic as well. By the end of the night, we had a little less than 5 lbs of meat left. Everyone left very happy.

Today I have an 18 qt Nesco going with the bones making stock. The house smells amazing.

Thanks again everyone, I am ready to do this again in 2 weeks.

G_Sull · 07-28-2013, 02:57 PM

Looks awesome. Conrats on the first whole hog! 5 lbs left? Sounds pretty darn successful!

Have a build thread for the smoker? Or any other pictures? looks great.

Blah64 · 07-28-2013, 02:58 PM

Awesome cook!

ClintHTX · 07-28-2013, 02:59 PM

Awesome!!!!!! One day ill try the same!

Teamfour · 07-28-2013, 03:02 PM

Wow, awesome cook!

K5TAM · 07-28-2013, 03:06 PM

Great job on the smoker and the pig!!

TroyA65 · 07-28-2013, 03:44 PM

Well Done Sir!!

Bluesman · 07-28-2013, 03:51 PM

Great job looked like it was a smash hit. One question......Were was my invite...I live 35 minutes from that hog fest.........

wladrules · 07-28-2013, 04:01 PM

I don't comment often, usually just read and soak up knowledge for my backyard cooks. I gotta say, that pig looks fantastic! Sounds like a good time was had by all and great memories were made. In my opinion, that's what it's all about. Well done, sir.

Keystone · 07-28-2013, 04:09 PM

Looks really wonderful, I've only done them in the ground. You look familiar, do you by chance work for OTC?

OGlenn · 07-28-2013, 05:30 PM

That pig looks fantastic! With that meat plus the neighbors stopping over and hanging out, it sounds like a pretty darn good day to me.

popeye · 07-28-2013, 07:21 PM

looks good were is the sourkrout for the belly .

HookedOnQ · 07-28-2013, 07:25 PM

Nice job on the cook. Looks like it turned out great

Yellowhair42 · 07-28-2013, 07:58 PM

It's good to have nice neighbors.Nice job.

bananablack · 07-28-2013, 08:21 PM

I gotta do me one of those soon...yours looked awesome

07-28-2013, 02:53 PM	#1
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	First Whole Hog - Success (lots of PRON) First, I want to thank everyone here for the help leading up to this cook. I had a ton of questions and you all were a great help, especially ThermalMass and Gtr. I have been building a custom trailer smoker and have gotten a lot of help from friends and neighbors. This cook was to thank them as well as practice for a grad party cook for the daughter of my neighbor who did most of the welding. There was no way I was going to do my first pig for someone else's party. Picked the pig up on Friday night from the local meat shop. 89 lbs official weight and we named her Asia. Brought it home, did some minor trimming and then injected with rub and apple juice. Rubbed it with mustard and rub inside and with olive oil outside. Stuffed three heads of cabbage to protect the loins and ribs since my cooker is hottest down the middle of the grate. She went on the cooker at 10:30pm Friday night. The neighbors stuck around until about 1:30a talking stupid and sucking on beers. I tossed more wood on and hunkered down with the alarm set for 45 minutes later. It was a cold night. The temps fell into the 40's which was a record for our town in July. I got about an hour sleep total all night. At 4:45a one of the neighbors was back with Bloody Mary's. At 5 the other neighbor was back and my wife was up. Time to spin the rack and get our first look. She looked great. We cooked her until around 10, at which time we pulled her off to rest. The neighbors got me a sweet apron with our logo, which was an awesome addition to the morning. Finally at noon I cut her open and started the pulling. The smell was awesome. The cabbage did a great job and tasted amazing. We wrapped some pork and rub in the cabbage and rolled them. They rocked. We had about 40 folks over for lunch. Each brought a dish and we made it a party. People ate and snacked all day. I had made five different sauces and each was fantastic as well. By the end of the night, we had a little less than 5 lbs of meat left. Everyone left very happy. Today I have an 18 qt Nesco going with the bones making stock. The house smells amazing. Thanks again everyone, I am ready to do this again in 2 weeks.

07-28-2013, 02:57 PM	#2
G_Sull Is lookin for wood to cook with. Join Date: 07-21-13 Location: Vancouver, BC	Looks awesome. Conrats on the first whole hog! 5 lbs left? Sounds pretty darn successful! Have a build thread for the smoker? Or any other pictures? looks great. __________________ 97' (EI) 22.5'' Weber Kettle

07-28-2013, 02:59 PM	#4
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	Awesome!!!!!! One day ill try the same! __________________ Stick burner.

07-28-2013, 03:02 PM	#5
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Wow, awesome cook! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

07-28-2013, 03:06 PM	#6
K5TAM Knows what a fatty is. Join Date: 07-27-12 Location: League City, Texas	Great job on the smoker and the pig!! __________________ 22.5 Weber OTG x2, New Braunfels Offset, Orion Smoker

07-28-2013, 02:58 PM	#3
Blah64 On the road to being a farker Join Date: 06-19-13 Location: Palo Alto, CA	Awesome cook!

07-28-2013, 03:44 PM	#7
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	Well Done Sir!! __________________ Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion

07-28-2013, 03:51 PM	#8
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Great job looked like it was a smash hit. One question......Were was my invite...I live 35 minutes from that hog fest......... __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

07-28-2013, 04:01 PM	#9
wladrules Full Fledged Farker Join Date: 10-14-11 Location: Bryant, AR	I don't comment often, usually just read and soak up knowledge for my backyard cooks. I gotta say, that pig looks fantastic! Sounds like a good time was had by all and great memories were made. In my opinion, that's what it's all about. Well done, sir.

07-28-2013, 04:09 PM	#10
Keystone Knows what a fatty is. Join Date: 05-01-13 Location: Ringgold, GA	Looks really wonderful, I've only done them in the ground. You look familiar, do you by chance work for OTC? __________________ Matt.

07-28-2013, 05:30 PM	#11
OGlenn Got rid of the matchlight. Join Date: 04-23-13 Location: Albany, NY	That pig looks fantastic! With that meat plus the neighbors stopping over and hanging out, it sounds like a pretty darn good day to me.

07-28-2013, 07:21 PM	#12
popeye is one Smokin' Farker Join Date: 01-08-13 Location: michigan	*looks good were is the sourkrout for the belly .*

07-28-2013, 07:25 PM	#13
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	Nice job on the cook. Looks like it turned out great __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.

07-28-2013, 07:58 PM	#14
Yellowhair42 is one Smokin' Farker Join Date: 03-24-12 Location: Medina,Ohio	It's good to have nice neighbors.Nice job. __________________ UPBS,Vision Komado, WSJSMWSM,Bandera

07-28-2013, 08:21 PM	#15
bananablack Full Fledged Farker Join Date: 03-10-12 Location: Moore Oklahoma	I gotta do me one of those soon...yours looked awesome __________________ Party Gator