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View Full Version : Need help on smoking my 1st hog...


lwdbo1
08-28-2016, 09:44 PM
Im diving right in. Had the Shirley home for a couple of weeks now and want to smoke my 1st hog on the Labor Day weekend.

Im thinking about a 50-60 #er or so... Will be cooking it racer style on the 24x70 rf smoker

Some qstns are...

Do i inject it ?
Season it ?
Cook at what temp ?
Fill the carcass with anything?
Approx how long to u think it would take to cook ?
etc...

or maybe somebody can share a link with me that has all the info i will need.

Thanks in advance and any and all info is and will be greatly appreciated !!!

viking72
08-29-2016, 06:22 AM
That is a small pig.
In rural Virginia we would not inject.
Not stuff.
Season with Salt and pepper.
Cook at 275 to 325 apx.
Cook until leg bones pull free.
Mop with vinegar, butter and cayenne pepper.
It will cook faster than you think.
Watch the grease!

Later,
Doug

daninnewjersey
08-29-2016, 07:20 AM
While this pig is bigger than yours will be...there are some things that in my opinion will be the same.

Do i inject it ?----not necessary. Every pig I've done has been plenty moist. They don't dry out especially with all the bones and fat in them.

Season it ? ----I put olive oil on the skin...that's about it. Whole hog has a great flavor all on it's own.

Cook at what temp ? ----I cook mine at about 275 but it does bounce around a bit. What you want to do is watch for the nose, ears, and feet getting too dark. When that starts to happen, just put some foil on them.

Fill the carcass with anything?----Not necessary unless you think you'll need more meat than what the hog will give you.

Approx how long to u think it would take to cook ?---about an hour per 10lbs....

palmtreefrb
08-29-2016, 08:26 AM
I just did a 55 pounder on the 4th. I injected with Chris Lilly pork recipe.
http://www.bbq-brethren.com/forum/showpost.php?p=3601281&postcount=21
.
.
.

gtr
08-29-2016, 10:12 AM
Here are a few threads of pig cooks I've done:


http://www.bbq-brethren.com/forum/showthread.php?t=150518&highlight=pig

http://www.bbq-brethren.com/forum/showthread.php?t=164011&highlight=pig

http://www.bbq-brethren.com/forum/showthread.php?t=178120&highlight=pig

lwdbo1
08-29-2016, 02:11 PM
That is a small pig.
In rural Virginia we would not inject.
Not stuff.
Season with Salt and pepper.
Cook at 275 to 325 apx.
Cook until leg bones pull free.
Mop with vinegar, butter and cayenne pepper.
It will cook faster than you think.
Watch the grease!

Later,
Doug

Yes its a smaller pig.. For 2 reason...There will be a ton of food where i am going and also if i screw up on my 1st go round at least it wont hit my pocket as hard as my pride :becky:

Can u elaborate on the moping a lil more... Mop before, during and after , or?

Viking72 ??/ That wouldnt have any reference to my Minnesota Purple People Eaters would it ??:laugh:

lwdbo1
08-29-2016, 02:14 PM
While this pig is bigger than yours will be...there are some things that in my opinion will be the same.

Do i inject it ?----not necessary. Every pig I've done has been plenty moist. They don't dry out especially with all the bones and fat in them.

Season it ? ----I put olive oil on the skin...that's about it. Whole hog has a great flavor all on it's own.

Cook at what temp ? ----I cook mine at about 275 but it does bounce around a bit. What you want to do is watch for the nose, ears, and feet getting too dark. When that starts to happen, just put some foil on them.

Fill the carcass with anything?----Not necessary unless you think you'll need more meat than what the hog will give you.

Approx how long to u think it would take to cook ?---about an hour per 10lbs....

Seems easy and simple.... Some times less is more, like they say... Thanks !!!

lwdbo1
08-29-2016, 02:25 PM
I just did a 55 pounder on the 4th. I injected with Chris Lilly pork recipe.
http://www.bbq-brethren.com/forum/showpost.php?p=3601281&postcount=21
.
.
.

That sure came out looking real nice!! How did she turn out taste and moisture wise ???

lwdbo1
08-29-2016, 02:27 PM
Here are a few threads of pig cooks I've done:


http://www.bbq-brethren.com/forum/showthread.php?t=150518&highlight=pig

http://www.bbq-brethren.com/forum/showthread.php?t=164011&highlight=pig

http://www.bbq-brethren.com/forum/showthread.php?t=178120&highlight=pig

Well done... They all look damm good !! Thanks for the links . See ya on Sat!!

Shagdog
08-29-2016, 04:44 PM
http://www.bbq-brethren.com/forum/showthread.php?t=232562

Here's mine on the shirley. It is easy peasy, brother. I put a couple cabbage heads in the cavity under the tenderloins. Helped keep them moist, and it also helped keep the hog in shape, as your backbone will slouch bad in racer style if you're not holding it up with something..

chicagokp
08-29-2016, 05:45 PM
http://www.bbq-brethren.com/forum/showthread.php?t=232562

Here's mine on the shirley. It is easy peasy, brother. I put a couple cabbage heads in the cavity under the tenderloins. Helped keep them moist, and it also helped keep the hog in shape, as your backbone will slouch bad in racer style if you're not holding it up with something..

Plus,that cabbage tastes pretty damn good too. Especially the charred bits.

lwdbo1
08-30-2016, 10:57 AM
http://www.bbq-brethren.com/forum/showthread.php?t=232562

Here's mine on the shirley. It is easy peasy, brother. I put a couple cabbage heads in the cavity under the tenderloins. Helped keep them moist, and it also helped keep the hog in shape, as your backbone will slouch bad in racer style if you're not holding it up with something..

Wow.. It looks like u knocked it out of the park on ur 1st hog cook. Petunia looked delicious!
Chris lillys and cabbage sounds like the way to. Ill also be making that sauce to !!
Thanks alot !!!

lwdbo1
08-30-2016, 10:58 AM
Plus,that cabbage tastes pretty damn good too. Especially the charred bits.

Cant wait to try it !

Shagdog
08-30-2016, 01:00 PM
Wow.. It looks like u knocked it out of the park on ur 1st hog cook. Petunia looked delicious!
Chris lillys and cabbage sounds like the way to. Ill also be making that sauce to !!
Thanks alot !!!

If you make the Chris Lily injection, I halved the salt, as most people do when they make it... Its way too much salt otherwise. Good Luck!

lwdbo1
08-30-2016, 02:58 PM
If you make the Chris Lily injection, I halved the salt, as most people do when they make it... Its way too much salt otherwise. Good Luck!

Yes.. I saw that and will half it... Thanks !!

TuscaloosaQ
08-30-2016, 04:36 PM
I love this place!!!! I am a lurker and steal all of your ideas..... Thx!!!!!!.....:)