Cooking Whole Hog

Mooner · 03-12-2007, 08:00 PM

Ok, heres my next question. I have a wild hog a friend of mine shot in Texas. He has cleaned it, skinned it and removed the head. Other than that it's still pretty much intact sitting in a deep freezer in his garage. I have a 24" X 72" horizontal smoker that were gonna try to put it on and cook it for Easter. If anyone has any suggestions please let me know. Iv'e seen a lot of people put them on spits but I dont have one to work with, and im not digging a hole in my back yard

So have at it guys, lemme hear whatcha got..

qman · 03-12-2007, 08:03 PM

Quote:

Originally Posted by smpa86

Ok, heres my next question. I have a wild hog a friend of mine shot in Texas. He has cleaned it, skinned it and removed the head. Other than that it's still pretty much intact sitting in a deep freezer in his garage. I have a 24" X 72" horizontal smoker that were gonna try to put it on and cook it for Easter. If anyone has any suggestions please let me know. Iv'e seen a lot of people put them on spits but I dont have one to work with, and im not digging a hole in my back yard

So have at it guys, lemme hear whatcha got..

First question is how big is the hog? length, wieght, etc. in other words, will it fit your cooker whole?

Mooner · 03-12-2007, 08:36 PM

yeah it will fit. its about 80 lbs probably

QansasjayhawQ · 03-12-2007, 10:19 PM

I've always thought it would be mighty awesome to dig a pit down by the river and have a pig party down there . . . but since you're doing it in your backyard and you've said you don't intend to dig a hole . . . Here's how some folks with a Big Old Smoker do it;

http://www.3men.com/bbq_whole_pig.htm

Pyle's BBQ · 03-12-2007, 11:24 PM

When we do whole hog for a the Pork Expo contest we rub it down at noon when we get there and have it inspected.
We put it on the smoker at about 6 pm. It cooks for about 18 hours at 250*. I have noticed that there is not much smoke flavor on the larger portions(ham, picnic and loin). You might try injecting these parts to get more flavor.

chad · 03-13-2007, 12:23 PM

I did an about 80# hog at Douglas, GA, on my Kingfisher - the 30x32 "grill" side...butterflied and without the head and hocks it fit fine...we cooked it skin side down for the whole time since he wouldn't fit "face" down...with the wild hog consider getting a whole lot of garlic cloves and inserting it in the sold pieces of meat (slits)...season up with plenty of rub and/or salt and pepper...

Good luck!!

The_Kapn · 03-13-2007, 04:54 PM

Quote:

Originally Posted by chad

I did an about 80# hog at Douglas, GA, on my Kingfisher - the 30x32 "grill" side...butterflied and without the head and hocks it fit fine...we cooked it skin side down for the whole time since he wouldn't fit "face" down...with the wild hog consider getting a whole lot of garlic cloves and inserting it in the sold pieces of meat (slits)...season up with plenty of rub and/or salt and pepper...

Good luck!!

Chad--I thought we injected the heck out of the big peices.
Was I dreaming?

TIM

chad · 03-13-2007, 05:56 PM

Quote:

Originally Posted by The_Kapn

Chad--I thought we injected the heck out of the big peices.
Was I dreaming?

TIM

Yeah, we did, but I remember from watching a wild hog contest that most of those guys did the garlic and rub...it wouldn't hurt to inject, but most guys don't have the MOA-Injectors...

Kevin · 03-13-2007, 06:21 PM

I have hesitated to comment because we cook whole hogs a lot differently here. We have access to butcher size hogs at minimal cost. 180 to 220 pounds live weight is the norm. We usually pay market price or nothing. It's a farmer thing. When they are that big we just choose to spin them. I've got to get the "cooke de villle" out of the grove and back to work.

nancee · 03-13-2007, 06:54 PM

BTW, that pig you cooked at 80# would have brought you a big DQ.
The one we dreamt up was MUCH larger...

Quote:

Originally Posted by The_Kapn

Chad--I thought we injected the heck out of the big peices.
Was I dreaming?

TIM

The_Kapn · 03-13-2007, 07:25 PM

Quote:

Originally Posted by nancee

BTW, that pig you cooked at 80# would have brought you a big DQ.
The one we dreamt up was MUCH larger...

Shucks--I did not notice his "typo" on the weight

I think we were all "dreaming" and "mindless" by the 2nd (or was it the 3rd ?) day of Douglas. I know I was

BTW--thanks again for the biggo batch of pics!

It will take a bit to get them sorted and filed, but really great stuff!

TIM

03-12-2007, 08:00 PM	#1
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	Cooking Whole Hog Ok, heres my next question. I have a wild hog a friend of mine shot in Texas. He has cleaned it, skinned it and removed the head. Other than that it's still pretty much intact sitting in a deep freezer in his garage. I have a 24" X 72" horizontal smoker that were gonna try to put it on and cook it for Easter. If anyone has any suggestions please let me know. Iv'e seen a lot of people put them on spits but I dont have one to work with, and im not digging a hole in my back yard So have at it guys, lemme hear whatcha got.. __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

03-12-2007, 08:36 PM	#3
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	yeah it will fit. its about 80 lbs probably __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

03-12-2007, 10:19 PM	#4
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	I've always thought it would be mighty awesome to dig a pit down by the river and have a pig party down there . . . but since you're doing it in your backyard and you've said you don't intend to dig a hole . . . Here's how some folks with a Big Old Smoker do it; http://www.3men.com/bbq_whole_pig.htm __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

03-12-2007, 11:24 PM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	When we do whole hog for a the Pork Expo contest we rub it down at noon when we get there and have it inspected. We put it on the smoker at about 6 pm. It cooks for about 18 hours at 250*. I have noticed that there is not much smoke flavor on the larger portions(ham, picnic and loin). You might try injecting these parts to get more flavor. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

03-13-2007, 12:23 PM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I did an about 80# hog at Douglas, GA, on my Kingfisher - the 30x32 "grill" side...butterflied and without the head and hocks it fit fine...we cooked it skin side down for the whole time since he wouldn't fit "face" down...with the wild hog consider getting a whole lot of garlic cloves and inserting it in the sold pieces of meat (slits)...season up with plenty of rub and/or salt and pepper... Good luck!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

03-13-2007, 06:21 PM	#9
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I have hesitated to comment because we cook whole hogs a lot differently here. We have access to butcher size hogs at minimal cost. 180 to 220 pounds live weight is the norm. We usually pay market price or nothing. It's a farmer thing. When they are that big we just choose to spin them. I've got to get the "cooke de villle" out of the grove and back to work. __________________ Kevin

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Need Help On Cooking Whole Hog	Scrooge Fan	Q-talk	18	09-04-2011 06:12 AM
whole hog cooking	chefbo	Q-talk	11	06-09-2011 05:54 PM
HELP: cooking first whole hog	Jeff Selle	Q-talk	5	07-16-2010 11:35 AM
? about cooking for quarterd hog	trekmstr	Catering, Food Handling and Awareness	0	08-12-2009 09:08 PM
Whole hog cooking time	Tinybud	Q-talk	13	08-31-2007 08:50 PM