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Unread 08-29-2013, 11:56 AM   #1
bigruby
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Question Help Cooking a whole Pig

Greetings,
I am cooking a whole pig this sunday ~30lbs and would like some idea of how long the cooking process should take. I am using a custom built Vertical Somker as and idea of its performance I can usually smoke a 10 brisket in ~6 hours @ 225 degree with a temp of final temp of ~190.

Last edited by bigruby; 08-29-2013 at 01:32 PM..
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Unread 08-29-2013, 03:57 PM   #2
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i am a newbie so take this with a grain of salt. i did 30lb pig on an open pit. but i think that the young flesh has a lot of collagen. it basically stays moist easier than most anything i've ever cooked so you basically can go longer....and the folks i talked to (my thread was called "first little piggy") everyone said go to go long. so for me an open spit i needed like 6-7 hours. also my other experience was that the pig weight i ordered from butcher was like w/in 5-10 lbs of what i expected. so you might want to get your pig in hand day before to know exactly what you have?
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Unread 08-29-2013, 04:45 PM   #3
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So, you gonna hang it or cut it up? I usually budget 1hr+15 min per 10 pounds at 250*-275*, so I' thinking 4-5 hours?
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Unread 08-29-2013, 05:10 PM   #4
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Quote:
Originally Posted by dwfisk View Post
So, you gonna hang it or cut it up? I usually budget 1hr+15 min per 10 pounds at 250*-275*, so I' thinking 4-5 hours?
I think im going to butterfly it. The racks in my smoker are pretty big, however if not I have a double barrely that I am quite sure it will fit on. In either case the goal is to serve it up in tact.
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Unread 08-29-2013, 05:21 PM   #5
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follwup question, will 30lbs be enough for 20-25 people, I am proably going to do a couple of chickens and a brisket also but want to make sure everyone tries the pig
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Unread 08-29-2013, 06:38 PM   #6
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Quote:
Originally Posted by bigruby View Post
I think im going to butterfly it. The racks in my smoker are pretty big, however if not I have a double barrely that I am quite sure it will fit on. In either case the goal is to serve it up in tact.
I'm thinking butterfly will cook faster than my earlier estimate.
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follwup question, will 30lbs be enough for 20-25 people, I am proably going to do a couple of chickens and a brisket also but want to make sure everyone tries the pig
30# @ 50% = 15 pounds X 1/2 pound per person = 30 folk, you should be good!
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Unread 09-03-2013, 11:10 AM   #7
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Thanks for the help, got er' done in about 6 hours. Pretty good for my first one, attendees critique was it could have used more seasoning. I need to figure that one out I seasoned her with a heap, injected her and let her sit for 48 hours, well better look to me on the next one which proably will not be before Christmas :D
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Unread 09-03-2013, 12:30 PM   #8
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Be mindful that a 30 pound dressed pig is not going to give you 30 pounds of meat. There is skin, bones and fat. I would estimate you're going to get closer to 8-10 pounds of cooked meat.
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Unread 09-03-2013, 12:37 PM   #9
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For how big of a pig, when I used to cater we did a lb per person but we never did one less than 90lbs so I don't know if that changes with small pigs. Largest I ever cooked was 225lb. My favorites are around the 120lb mark.
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Unread 09-03-2013, 12:44 PM   #10
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Quote:
Originally Posted by bigruby View Post
Thanks for the help, got er' done in about 6 hours. Pretty good for my first one, attendees critique was it could have used more seasoning. I need to figure that one out I seasoned her with a heap, injected her and let her sit for 48 hours, well better look to me on the next one which proably will not be before Christmas :D
Sounds like it was a success! Sometimes I put extra "pig juice" sauce on the finished meat. Especially if I set out a pan of pulled meat for folks to serve themselves. Adds a bit more spice.
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Unread 09-03-2013, 02:22 PM   #11
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Quote:
Originally Posted by bigruby View Post
Thanks for the help, got er' done in about 6 hours. Pretty good for my first one, attendees critique was it could have used more seasoning. I need to figure that one out I seasoned her with a heap, injected her and let her sit for 48 hours, well better look to me on the next one which proably will not be before Christmas :D
Quick question on the flavor - what did you do for smoke? I've been cooking mine with hickory, which is a pretty bold smoke and I've been enjoying having the hickory be a prominent flavor. I just season mine on the inside with kosher salt, pepper, and garlic powder and let the smoke do the rest. Anyway, just curious how much the smoke was a factor in the flavor.
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