Whole Hog w/pics

Mister Bob · 09-11-2010, 09:55 PM

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.

MOS95B · 09-11-2010, 10:17 PM

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!!

Saiko · 09-11-2010, 10:18 PM

I am bowing in your direction good sir! Nicely done!

Midnight Smoke · 09-11-2010, 10:26 PM

Nicely done and looks great. How many pounds did you get from the hog after cooked?

samiam · 09-11-2010, 10:30 PM

Very nice. I think my stomach just growled. Some good eatin for sure.

mjancel · 09-11-2010, 10:35 PM

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

cgwaite · 09-11-2010, 10:37 PM

Excellent spread! Congratulations on one great cook!

Mister Bob · 09-11-2010, 10:41 PM

Quote:

Originally Posted by {Midnight ☼ Smoke}

Nicely done and looks great. How many pounds did you get from the hog after cooked?

About 22 pounds 4-1/2 half pans.

Mister Bob · 09-11-2010, 10:44 PM

Quote:

Originally Posted by mjancel

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.

Midnight Smoke · 09-11-2010, 11:09 PM

Quote:

Originally Posted by Mister Bob

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!!

d0nk3y · 09-12-2010, 03:05 AM

Quote:

Originally Posted by Mister Bob

Thanks, cooker was made from 24" diameter 3/8" wall steel pipe.

That is impressive. Nice job on the rig and the cook!

FullBoar · 09-12-2010, 04:06 AM

Awesome! I would love to do a whole hog but I don't think it would fit on my UDS! Lol

citrus · 09-12-2010, 05:57 AM

Thanks for the thread. Looks very good.

aquablue22 · 09-12-2010, 07:36 AM

Nicely done, Great to see your tray in action and don't ya just love zip ties?

campdude · 09-12-2010, 07:43 AM

Great looking spread. Congrats

.

09-11-2010, 09:55 PM	#1
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	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. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

09-11-2010, 10:17 PM	#2
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	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!! __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

09-11-2010, 10:18 PM	#3
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	I am bowing in your direction good sir! Nicely done! __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

09-11-2010, 10:26 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nicely done and looks great. How many pounds did you get from the hog after cooked? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

09-11-2010, 10:30 PM	#5
samiam Knows what a fatty is. Join Date: 08-29-10 Location: Belmont, CA	Very nice. I think my stomach just growled. Some good eatin for sure. __________________ Homemade Little Brown Egg Smoker 18" & Purple Pig Smoker Drum

09-11-2010, 10:35 PM	#6
mjancel Knows what a fatty is. Join Date: 05-09-10 Location: pgh pa	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

09-11-2010, 10:37 PM	#7
cgwaite Full Fledged Farker Join Date: 12-03-08 Location: Mishawaka, IN	Excellent spread! Congratulations on one great cook! __________________ 1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller

09-12-2010, 04:06 AM	#12
FullBoar On the road to being a farker Join Date: 07-06-10 Location: Hanover, PA	Awesome! I would love to do a whole hog but I don't think it would fit on my UDS! Lol __________________ Dave UDS Brinkmann Smoke n Pit Weber 22.5" OTG

09-12-2010, 05:57 AM	#13
citrus Full Fledged Farker Join Date: 02-04-09 Location: Lake Placid Fl	Thanks for the thread. Looks very good. __________________ Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim

09-12-2010, 07:36 AM	#14
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Nicely done, Great to see your tray in action and don't ya just love zip ties? __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

09-12-2010, 07:43 AM	#15
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Great looking spread. Congrats. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

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