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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2008, 05:03 PM   #1
woopdeeedew
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Default 25 Hour Smoking of a pig

I'm smoking a pig for 25 hours for fathers day. It's a 30 lb pig and I'm looking for any suggestions? Best Rub, Best injection, Best Wood...I hear this site has the best of the best on it, so I humbliy ask....HELP?
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Unread 06-12-2008, 05:16 PM   #2
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Sounds like a wonderful "project"

One quick and relevant question... what smoker/grill are you using?

Not an expert... nor ever did one... however... just on your timetable and a cookbook:

"Paul Kirk's Championship Barbeque" book suggests (for a pig up to 85 lbs.) 16 to 18 hours smoke time. 85-135 lbs hog should be 18 - 24 hours smoke time.

Might look closer to 12 hours.
Your mileage/pit temp may vary.
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Unread 06-12-2008, 09:27 PM   #3
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25 hours is a long time.Stay away from galvanized wire or netting. Consider leaving cavity up so all the juices(injections) stay in the meat.low and slow of course.I personally like a apple juice blend (wally world) for a base to add seasonings when injecting.It has five juices that I would usually mix anyway.Remember the mouth and what to put in it, many choices. Good luck, Steve.
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Unread 06-13-2008, 10:12 AM   #4
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25 hours does seem like a long time for a small pig.

I like to inject with fruit juice and seasonings.
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Unread 06-13-2008, 12:27 PM   #5
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what kind of smoker you using and at what temps. I can do a 150 lb hog at 250deg. and its done in about 18 hours.

Use foil to cover the ears and ends of legs to keep them from burning or drying out too much. I mop every few hours with a mix of apple juice, olive oil, cider vinegar and worchestershire sauce.
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Unread 06-13-2008, 05:28 PM   #6
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25 will be way to long.
I cooked a small pig a while back and it was done in a very short time.
Don't forget there is a fair amout of bone Skin that are included in the 30 pounds.
If the attached link works you will be able to see Frances the Thin Pig.

Good luck and let us know how it turns out.
http://www.bbq-brethren.com/forum/sh...ad.php?t=31099
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Unread 06-13-2008, 05:44 PM   #7
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Quote:
Originally Posted by BBQ_MAFIA View Post
25 will be way to long.
I cooked a small pig a while back and it was done in a very short time.
Don't forget there is a fair amout of bone Skin that are included in the 30 pounds.
If the attached link works you will be able to see Frances the Thin Pig.

Good luck and let us know how it turns out.
http://www.bbq-brethren.com/forum/sh...ad.php?t=31099
yeah but think about the cracklin to meat ratio.... That's darn near perfect!
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Unread 06-13-2008, 10:17 PM   #8
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Default Thank You

I really appreicate all the help everybody offered me. I have 150 beers saying that i'm going to have fun- any last thoughts would be appreciated, if not, I'll post how it went and again...THANKS-
JR
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Unread 06-14-2008, 08:40 AM   #9
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I have been outside a few times and haven't smelled anything. Let me know where you are at I would like to see this. BTW go to cattle call and introduce yourself
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Unread 06-14-2008, 08:53 AM   #10
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What

Are

You

Cooking

On??

:)
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Unread 06-14-2008, 09:47 AM   #11
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i'm using a firemaster roaster-
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Unread 06-14-2008, 09:59 AM   #12
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Never heard of that. Where did you get it? Do you have any pics of it or a website?
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Unread 06-15-2008, 06:37 AM   #13
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http://www.shopperschoice.com/index....&action=search

is this it?
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Unread 06-15-2008, 11:00 AM   #14
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Quote:
Originally Posted by Sledneck View Post
I have been outside a few times and haven't smelled anything. Let me know where you are at I would like to see this. BTW go to cattle call and introduce yourself
is the town that small?
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Unread 06-16-2008, 02:17 PM   #15
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Thank you all for your help. My 2nd annual fathers day pig roast was a real success and I thank you all for your help. Best-
JR
PS- I smoked the pig for a total of 12 hours and it came out perfect-
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