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View Full Version : Whole hog step by step...


daninnewjersey
09-19-2016, 08:26 AM
First...let me preface this by saying this is in no way the definitive way to cook a pig...it's just the way I do it. The process is pretty simple and basic...I like things uncomplicated.

Got Bessie here (around 90#) out of the cooler. First I dry off the skin with paper towels. Then, I put olive oil all over her. The tail section was open more than usual so I tied the back hips together so they would cook evenly and not too quickly. I don't use any rub at all....just lube her up and put her into the smoke. My cooker was preheated to 275 but bounced around from 250-325 during the cook. And that's fine with me because trying to keep one temp for that long would drive me insane....and take some of the fun out of the cook.

Using oak, Bessie took about 9 hours to cook. When the ears, nose, and feet started getting done, I foiled them so they wouldn't burn and turn to crap. Her final internal temps I did not take, but just by the feeling of the hams I knew she was done. She rested for about an hour and then we dug right in. The meat pulled apart effortlessly and was super juicy. People had a great time and enjoyed the pork a lot.

Cooking whole hog can be as simple or as complicated as you desire. I would HIGHLY suggest those thinking about cooking a pig jump right in and do it...you'll love it. Thanks for looking.....

Smoking Piney
09-19-2016, 08:35 AM
Great looking pig, Dan. :thumb:

bergenguy
09-19-2016, 09:05 AM
Nice job, love the color it took.

TuscaloosaQ
09-19-2016, 09:51 AM
Looks spot on brother!!!!!! Awesome job

redchaserron
09-19-2016, 10:27 AM
Looks great. For a point fo reference, can you tell us
the size of your cooking chamber?

akoda
09-19-2016, 10:30 AM
Why open cavity down, I want to do one but figured it was better if back was down??

SGH
09-19-2016, 10:58 AM
Looks awesome brother:thumb:

TuscaloosaQ
09-19-2016, 12:48 PM
Why open cavity down, I want to do one but figured it was better if back was down??



I think it is a presentation issue ... It is nicer to look at.... That is the way I am going to cook my 1st one very soon

daninnewjersey
09-19-2016, 01:33 PM
Looks great. For a point fo reference, can you tell us the size of your cooking chamber?

It's a 300 gallon propane tank. I'm not sure of the exact dimensions but it can hold a WAY bigger hog....

Why open cavity down, I want to do one but figured it was better if back was down??

I just like the way the cavity down looks for presentation. Plus...I've never tried a skin down cook but might try this fall. I have 2 other cooks scheduled because of this cook and they all said they loved the presentation...so those won't be the experimental skin down cooks....:mrgreen::mrgreen:

Bigr314
09-19-2016, 01:40 PM
Thanks for all the picks.i am very close to trying my first pig. looks great.

BillN
09-19-2016, 05:56 PM
This is one pretty little piggy, beautiful color. Do you ever put pans under the grate to catch the drippings?

S.Six
09-19-2016, 08:02 PM
Looks great! I did my first, and only, pig on Memorial day weekend this year. Mine was about the same size as yours. It was way easier then I thought it would be. Thx for sharing.

IamMadMan
09-19-2016, 08:08 PM
Awesome cook Dan...

BBQ_MAFIA
09-19-2016, 08:17 PM
Great looking Hog!