First whole pig

[damartin]

Hello brothers,
I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken.
What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including remove the ribcage?
Thanks

[daninnewjersey]

This is one I did not too long ago. You really don't need to do much to them other than wash off any excess blood and crap and then pat dry. I rub down with a little olive oil, start drinking the beer, and cook about 250-ish. You really don't need to add stuff to the inside if you don't want to.....

[Diesel Dave]

Skin on or off?
No no need to de-bone anything, it comes apart real easy when it's done.
Rubs are really a waste of time on a whole hog in my experience. The cook is too long and the rubs will usually burn and ruin your cracklins.

Yup 250 or so and let her ride...................tasty as all get out when it's done

[dwfisk]

This is one I did not too long ago. You really don't need to do much to them other than wash off any excess blood and crap and then pat dry. I rub down with a little olive oil, start drinking the beer, and cook about 250-ish. You really don't need to add stuff to the inside if you don't want to.....

^ THAT is one pretty pig!

Edit: to OP's question, naw don't worry about deboning, jusy olive oil & salt on the skin and your favorite pork rub on the inside; I'm partial to Oakridge rubs or Byron's. There is a realiy neat vid on the www that shows how to prep for a foil wrap, just search on "whole hog foil wrap"; I find domestic hogs only need a couple hours of smoke before wrapping to get that super mahogany color.

https://m.youtube.com/watch?v=YALH0H-25x4

[gtr]

Are you butterflying or doing racer style or some other way? I do racer style in my offset. A couple heads of cabbage to protect the ribs and loins from overcooking.

I'll rub the skin down with oil and hit the inside generally with s&p, maybe onion and garlic powders, sometimes I'll use a rub. I injected the last one with the Chris Lily injection recipe (salt cut in half) with great results. I foil the piggy a little bit before I hit the color I like.

To me it seems that what's really going on when cooking a pig is fire tending. That's key IMO. If the fire's good all the way through you should be fine - just allow enough time and put in a buffer of at least an hour maybe 2.

[jacob]

I'm hoping to do a whole hog one day. Probably make up a lean too spit to lean over the fire. I seen it done once, and it was a sight to see for sure.

[markdtn]

This is the second one I did. The first I tried to do in the ground and it was an epic fail. This one we just washed out and then rubbed it down inside with some of our favorite rub (I don't remember which, sorry). Put olive oil on the outside, but probably not enough. This one was small, so it didn't take too long to cook. It was quite tasty.

http://i241.photobucket.com/albums/ff297/markdtn/BBQ/PIG%20018_zpspnuoxh8v.jpg (http://s241.photobucket.com/user/markdtn/media/BBQ/PIG%20018_zpspnuoxh8v.jpg.html)

[DUBBAGA]

A couple heads of cabbage to protect the ribs and loins from overcooking.

It makes for a great Mad Scientist reveal moment when you pull the cabbage too

http://i777.photobucket.com/albums/yy60/DUBBAGA/Sept%202015%20Pig%20Pulling%20at%20Gregs/100_2339.jpg

[Trailer Trash]

All I did was inject it 50/50 red vinegar & apple cider. Rub down with grapeseed oil & rubbed inside and out with a bit of salt. Pinned a double folded length of aluminum foil down the inside length of the loin meat with skewers to protect from drying out). Put 80 Lbs.r on MC PR60 @ 250° to 300° for 9 hours (1 hour per 10 Lbs. + 1). It was very, very good!

[jacob]

Beautiful presentation, I would have enjoyed sharing that with you.

[cheez59]

All I did was inject it 50/50 red vinegar & apple cider. Rub down with grapeseed oil & rubbed inside and out with a bit of salt. Pinned a double folded length of aluminum foil down the inside length of the loin meat with skewers to protect from drying out). Put 80 Lbs.r on MC PR60 @ 250° to 300° for 9 hours (1 hour per 10 Lbs. + 1). It was very, very good!
It's been a few years since I got to partake in a pig picking. The meat on the whole pig is so tender and juicy it is unbelievable. Beautiful job!

[gtr]

I think it's scientifically impossible to not have fun at a pig roast.

[Untraceable]

I'm doing my first at the end of the month. Getting excited. Just need the metal parts

http://i1294.photobucket.com/albums/b616/supertraining/A2CA6872-9276-415F-9960-32E84110861B_zpszelg1vit.jpg