View Full Version : My first whole hog

05-21-2012, 07:10 PM
Hello BBQ brothers. This weekend I will embark on my maiden pig roast. I would like to get as much input on dos and don'ts. I already have something to cook in....an absolutely monsterous Beast.....a meadow creek TS 250. We plan to get a 25lb. pig. One of the best pigs I ever ate was simply injected with a secret :icon_shy sauce and nothing else. Planning on burning charcoal and cherry wood so any ideas on how many lbs would be helpful as well. For the past few years I've been using my UDS exclusively so I know there will be a learning curve with the new vessel. Thanks in advance for all your help

05-21-2012, 07:14 PM
A 25 lb pig can be done in 3 to 4 hours easy. I'd say a single 20 lb bag would be more than enough.

05-21-2012, 07:18 PM
I'm not familiar with your cooker but a 25lber won't take long at all.

05-21-2012, 07:32 PM
How much meat can be expected from a 25lb'er? Seems like a nice size to practice on. What do those cost? $50?

05-21-2012, 08:22 PM
My cousin is in charge of picking up the porker so I'm not too sure $$$. I think we have 16 men coming for BBQ after a round of golf. Do I need to do anything to the hog other than my injection? any trimming etc?

05-21-2012, 08:25 PM
I have seen excess fat be cut off, but I am not sure that will be an issue with the little piggy who didn't make it to market.

05-21-2012, 08:45 PM
I would get the book by the IQue Competition Team called "Wicked Good Barbecue". They have a great looking recipe for doing a 25 to 30 lb suckling pig Porchetta Style.