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View Full Version : Wilbur is on the Whole Hog :-)


Bossmanbbq
07-09-2010, 01:37 PM
Smoking a whole Hog for The Eagles Nest Hunting Club! Pretty excited to be doing this Real Nice Place!! Got here at 9:15, Wilbur on at 9:45 Dinner is at 7pm figure 250 degrees= 10lbs and hour we should be done with time to spare at 6pm or so. feeding between 40-50 people and Wilbur weighed in at 82lbs.:-D Just wrapped his ears and snoot so they don't get to dark to soon!!

el_matt
07-09-2010, 01:47 PM
That's a good looking pig, and setup that you've got there. I'm sure it'll be quite tasty.

Matt

BBQ_MAFIA
07-09-2010, 01:59 PM
Get pics. The Hog should be done just about when I arrive.

Looking foreward to seeing the pics when it is finished cooking.

wildflower
07-09-2010, 02:11 PM
I'm on my way, you take a left where :crazy:

Phubar
07-09-2010, 02:14 PM
Piggy!!!:becky:

JD McGee
07-09-2010, 02:54 PM
Sooee...:becky: Lookin' good brother smoker! :thumb:

Chef Jim
07-09-2010, 03:06 PM
Looks Yummy, Are you sure it's a Wilbur? Can you tell?

big brother smoke
07-09-2010, 03:06 PM
I'd hit that!

GEORGIA BULLHAWGS
07-09-2010, 03:58 PM
Well, this Georgia BullHawg loves seeing an Arkansas Razorback being cooked.. ;)

Captain P.J.
07-09-2010, 04:16 PM
Looks great! One question though... is there any benefit to cooking the hog in that position which I believe is called the "running position" vs on its back? I have never done a whole hog and just wondering the pros and cons... thanks and keep up the good work! :clap2:

Bossmanbbq
07-09-2010, 04:38 PM
Looks great! One question though... is there any benefit to cooking the hog in that position which I believe is called the "running position" vs on its back? I have never done a whole hog and just wondering the pros and cons... thanks and keep up the good work! :clap2:

To be honest this is about the only postion I can put a hog in for this smoker. I wuld rather butterfly and start him on his back and then flip half way through the smoke. This has worked well for us. Right now its 2:40 and I have an internal in the butt at 130

BlkJeep
07-09-2010, 04:49 PM
Looks good. 2:40 @ 130, you think you'll make it?

Captain P.J.
07-09-2010, 04:54 PM
Very cool!! Thanks for the info!! Looks like you are right on schedule!!

Big Jim BBQ
07-09-2010, 04:55 PM
How big is it?

1FUNVET
07-09-2010, 05:23 PM
Looks kinda cute with his ear and snoot protectors. Hope it turns out great :thumb:

Bossmanbbq
07-09-2010, 07:05 PM
5:00 and were at 179 internal, we should be done by 6:00-6:30 is my thinking. Taking him off at 195 and letting him rest until 7:00

The other picture is of a bullsnake that came around, he almost made it on the smoker as an appetizer:clap2:

cowgirl
07-09-2010, 07:30 PM
He's lookiin' good! :thumb:

bbqbull
07-09-2010, 07:33 PM
Pig is looking great.

grillzilla10
07-12-2010, 08:11 AM
What kind of snake is that and what type of bbq sauce did you use on him?

Norcoredneck
07-12-2010, 08:27 AM
Well how did you end up?