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Old 08-26-2008, 08:22 PM   #1
Is lookin for wood to cook with.
Join Date: 09-12-05
Location: Minooka, IL
Default Questions for cooking whole hog

I will be cooking for a friend in two weeks a 100lb whole hog. I have a few questions.

I will be cooking on my offset how long say at 275 temp should I plan for?

Which end near the fire box?


Skin on Skin off?

Stuff with fruit and veggies?

Butterfly and lay flat or lay on back?

Thanks much!
The Smoke Hunters BBQ Team
Peoria Custom Cookers
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Old 08-26-2008, 09:40 PM   #2
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Join Date: 07-20-08
Location: Griffin, GA

I smoke with head near firebox to protect the ham and loins, the dark meat doesn't dry out as quickly. I take 2 temperatures when cooking. Cook the ham to 185 degrees and the shoulder to 210 degrees. And yes, inject. I would use about 3-4 quarts for a 100lb hog. I also use a dry rub, very liberally.

Skin: ON
Butterfly: YES
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Old 08-27-2008, 09:22 AM   #3
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Join Date: 01-28-06
Location: Tha' Boo

I would also suggest a garden sprayer of some sort with some apple juice and cider vinegar about two to one with more juice than vinegar. Everytime you crack the cooker give it the once-over.

Don't be afraid to foil the head either, it'll keep it pretty for the presentation and not turn black.

Last time I did one I figured wrong and it took a little longer than I thought, I would allow for plenty of time as you can hold a whole hog for quite a while on a warm cooker.
So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
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Old 08-28-2008, 04:02 PM   #4
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Join Date: 03-23-08
Location: Draper, Utah

I guess someone beat me to it, but Iwill be cooking a whole 70lb pig this weekend. What is a good estimate of time. I am just trying to figure out when to put it on. I will be cooking around 240-250 on my kingfisher rotisserie.
[FONT=Franklin Gothic Medium]Doug[/FONT]
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