View Full Version : Too long for a whole hog?

Mr. Gray
07-07-2011, 02:07 PM
I'll be spit roasting a 57 pound whole pig this Saturday,(my first time) over a fire pit I made from an old bathtub. I'm going to inject the beast with mojo and put a mess of rub in the cavity. No other stufiings, etc. I'll be up at the crack of dawn to also put some brisket in my smoker pit.

I have an idea of how long the pig should take but I'm wondering if I could start it earlier, cook it longer at lower heat. Is it possible to cook a pig too long at lower heat?

Also, I'm on the fence about wrapping piggy in chicken wire. How many out there are a fan of this?

Thanks in advance!

Fatback Joe
07-07-2011, 02:08 PM
At what temp were you planning on cooking?

07-07-2011, 02:18 PM
Chicken wire will give you a handle on the pig. The other option is to butterfly and sandwich between two pieces of aluminum hurricane fence with pipes as handles. This lets you flip the pig without tearing it apart.

Temps will make a difference and it it's an open type cook it'll take longer. If your tub/pit is covered that'll speed things up a bit.

Here's a decent tutorial by some Cuban guys in Miami. http://cuban-christmas.com/pigroast.html

Note: just saw that you are spit roasting. So, I would wire the pig. Bank your coals under the shoulders and hams with less heat in the middle.

Here's a tutorial on spit-roasting: http://www.firepit-and-grilling-guru.com/whole-pig-roast.html

Good luck

Mr. Gray
07-07-2011, 03:05 PM
Thanks, I usually aim for a temp. Of 200-225 for everything I Q. I'll stoke it up at the end for a nice skin.

Dave, you've pushed me over the fence regarding chicken wire. I will wrap the piggy. I've read a lot of back-and-forth about galvanized stuff and food, but The sight of my pig falling into the flames would kill me sooner than anything else