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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 09-11-2010, 09:55 PM   #1
Mister Bob
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Default Whole Hog w/pics

Started prepping the hog (a 90 pounder) at 5:00am and got it onto the cooker by 6:00am. The new rack worked out great. Cooked at 275 degrees, and by 4:30pm, I had 200 degrees in the shoulder and 195 in the ham. It pulled like a dream. I added some rub, sauce and a dash of apple juice and put it in covered pans back in the cooker to keep it warm until dinner time at 6:00pm. Served it along with with pulled chicken, cornbread, pit beans, potato salad and corn on the cob. Got rave reviews! Oh! and I met Yogi Bear!

Enjoy the pics.











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Unread 09-11-2010, 10:17 PM   #2
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I could never do a whole hog. For one, don't have the skill or patience. Main reason, though, is I'd spend the whole time wishing he wouldn't look at me...

Looked like some good eats and a happy crowd at the end, though!!
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Unread 09-11-2010, 10:18 PM   #3
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I am bowing in your direction good sir! Nicely done!
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Unread 09-11-2010, 10:26 PM   #4
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Nicely done and looks great. How many pounds did you get from the hog after cooked?
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Unread 09-11-2010, 10:30 PM   #5
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Very nice. I think my stomach just growled. Some good eatin for sure.
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Unread 09-11-2010, 10:35 PM   #6
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very nice hats off to you!!!! what was the tank from that your smoker was made out of.. i want to get one about that size... nice job
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Unread 09-11-2010, 10:37 PM   #7
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Excellent spread! Congratulations on one great cook!
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Unread 09-11-2010, 10:41 PM   #8
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
Nicely done and looks great. How many pounds did you get from the hog after cooked?
About 22 pounds 4-1/2 half pans.
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Unread 09-11-2010, 10:44 PM   #9
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Quote:
Originally Posted by mjancel View Post
very nice hats off to you!!!! what was the tank from that your smoker was made out of.. i want to get one about that size... nice job
Thanks, cooker was made from 24" diameter 3/8" wall steel pipe.
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Unread 09-11-2010, 11:09 PM   #10
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Quote:
Originally Posted by Mister Bob View Post
About 22 pounds 4-1/2 half pans.
Thanks! I have a couple questions for you. That is a 68LB loss from start, I know the head, bones and feet are waste.

Is that a normal yield for a whole hog?

What is the benefit to doing a whole hog compared to just a shoulder or picnic?

Is it the wow factor or is it the mixing of the meat for a better tasting product?

If it is the mix, could you get the same results by mixing a shoulder and a picnic together?

BTW, that is a good looking rig you have too!!
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Unread 09-12-2010, 03:05 AM   #11
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Quote:
Originally Posted by Mister Bob View Post
Thanks, cooker was made from 24" diameter 3/8" wall steel pipe.
That is impressive. Nice job on the rig and the cook!
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Unread 09-12-2010, 04:06 AM   #12
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Awesome! I would love to do a whole hog but I don't think it would fit on my UDS! Lol
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Unread 09-12-2010, 05:57 AM   #13
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Thanks for the thread. Looks very good.
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Unread 09-12-2010, 07:36 AM   #14
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Nicely done, Great to see your tray in action and don't ya just love zip ties?
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Unread 09-12-2010, 07:43 AM   #15
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Great looking spread. Congrats.
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