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Old 06-15-2014, 08:12 AM   #1
hoogy
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Default 150 pound whole hog

Going to cook a 150 pound whole hog on July 5. Going to cook butter fly style. My cooker cooks at 240 - 275. Just wondering how long to cook hog. I am thinking about 10 pounds per hour. So roughly 15 hours to cook then rest for 1 hour. What do you do to prepare the hog. Inject or rub or both. Thanks
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Old 06-15-2014, 09:53 AM   #2
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What kind of cooker are you using? We cook a lot of whole hog here in NC. Just cooked a 70 pound yesterday. I normally go about an hour per 10 pounds at 300 skin down and don't flip. I don't do any injection, sauce, rub or anything else. I have never needed anything while cooking and we pull and/or chop ours and don't let people "pick" it. While we are pulling and chopping we then add the BBQ sauce.

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Old 06-15-2014, 10:01 AM   #3
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Depends on your cooker, mine is a gasser I cook a 100# @300 for 8 hours.
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Old 06-15-2014, 10:04 AM   #4
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Hour per lb. and you are cooking 70 lb.......dang I couldn't stay awake


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What kind of cooker are you using? We cook a lot of whole hog here in NC. Just cooked a 70 pound yesterday. I normally go about an hour per pound at 300 skin down and don't flip. I don't do any injection, sauce, rub or anything else. I have never needed anything while cooking and we pull and/or chop ours and don't let people "pick" it. While we are pulling and chopping we then add the BBQ sauce.
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Old 06-15-2014, 10:34 AM   #5
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I'm doing my first one this upcoming Saturday (90#er). I've been doing a lot of research on this site and if you are cooking less than 250, you might want to plan on 1.25-1.5 hours/10 lbs. I plan to keep mine at 275+ the entire time.

I will be doing mine racer style, as it may not fit butterflied in my cooker. Not entirely sure how much of a difference racer style vs butterflied matters in cooking time. Haven't gotten that far in my research yet...
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Old 06-15-2014, 10:55 AM   #6
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Hour per lb. and you are cooking 70 lb.......dang I couldn't stay awake
See what happens when you have been up cooking a pig for three days.

Thanks, I fixed it!
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Old 06-15-2014, 01:30 PM   #7
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Quote:
Originally Posted by 64Driver View Post
I'm doing my first one this upcoming Saturday (90#er). I've been doing a lot of research on this site and if you are cooking less than 250, you might want to plan on 1.25-1.5 hours/10 lbs. I plan to keep mine at 275+ the entire time.

I will be doing mine racer style, as it may not fit butterflied in my cooker. Not entirely sure how much of a difference racer style vs butterflied matters in cooking time. Haven't gotten that far in my research yet...
Ok, I'll be following your hog cook and taking notes. So post your details please.
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Old 06-16-2014, 08:44 PM   #8
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I have a reverse flow smoker. Just built it about three weeks ago. I used to have a 275 fuel tank on its side. as a reverse flow. The bottom was getting weak so I built a new one. Would love to post pictures but not sure how to.
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Old 06-16-2014, 08:46 PM   #9
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Last edited by hoogy; 06-16-2014 at 08:50 PM.. Reason: trying to add picture
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Old 06-16-2014, 08:53 PM   #10
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Old 06-16-2014, 09:06 PM   #11
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I figure 1 hr per 10 lb or until I get 190 in the hams I wipe the cavity with plain old white vinegar and good old table salt. I go meat down until I have about 2 hrs to go then I flip them on their back. The reason is if you cook them skin down the whole cook once that skin crisps up the meat just boils in the grease. By cooking meat down it lets the grease render out and drip into the coals. You end up with a moist juicy pig. There is a difference between greasy BBQ & moist BBQ. I use the skin as a serving bowl Pull 1/2 & chop 1/2 mix little piedmont red into the meat before you turn it over to the vultures.
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Old 06-16-2014, 09:14 PM   #12
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Get all the hair off or don't take any pictures,trust me!
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Old 06-17-2014, 05:52 AM   #13
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[QUOTE I go meat down until I have about 2 hrs to go then I flip them on their back. The reason is if you cook them skin down the whole cook once that skin crisps up the meat just boils in the grease. .[/QUOTE]

I was going to cook meat side or skin side up. I saw a guy once try to flip his and it was just falling apart. If I cook skin side up then won't the fat just fall out through meat .
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Old 06-17-2014, 07:59 AM   #14
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Cooking racer style or cavity down will render a lot of fat from a 150 hog. Be sure to open your clean out valve on that reverse flow.
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Old 06-17-2014, 10:45 AM   #15
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Quote:
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[QUOTE I go meat down until I have about 2 hrs to go then I flip them on their back. The reason is if you cook them skin down the whole cook once that skin crisps up the meat just boils in the grease. .
I was going to cook meat side or skin side up. I saw a guy once try to flip his and it was just falling apart. If I cook skin side up then won't the fat just fall out through meat . [/QUOTE]
You have to cage wrap it and be gentle like your handling a very big baby, and you need 3 people one on each end an a catch man on the side to ease him down.
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