Whole Hog w/pics

[Mister Bob]

Started prepping the hog (a 90 pounder) at 5:00am and got it onto the cooker by 6:00am. The new rack worked out great. Cooked at 275 degrees, and by 4:30pm, I had 200 degrees in the shoulder and 195 in the ham. It pulled like a dream. I added some rub, sauce and a dash of apple juice and put it in covered pans back in the cooker to keep it warm until dinner time at 6:00pm. Served it along with with pulled chicken, cornbread, pit beans, potato salad and corn on the cob. Got rave reviews! Oh! and I met Yogi Bear! :-D

Enjoy the pics.

http://i894.photobucket.com/albums/ac150/Bobsarno/Whole%20Hog/CountryCoach0001.jpg
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http://i894.photobucket.com/albums/ac150/Bobsarno/Whole%20Hog/CountryCoach0017.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Whole%20Hog/CountryCoach0019.jpg
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http://i894.photobucket.com/albums/ac150/Bobsarno/Whole%20Hog/CountryCoach0038.jpg

[MOS95B]

I could never do a whole hog. For one, don't have the skill or patience. Main reason, though, is I'd spend the whole time wishing he wouldn't look at me...

Looked like some good eats and a happy crowd at the end, though!!

[Saiko]

I am bowing in your direction good sir! Nicely done!

[Midnight Smoke]

Nicely done and looks great. How many pounds did you get from the hog after cooked?

[samiam]

Very nice. I think my stomach just growled. Some good eatin for sure.

[mjancel]

very nice hats off to you!!!! what was the tank from that your smoker was made out of.. i want to get one about that size... nice job

[cgwaite]

Excellent spread! Congratulations on one great cook! :clap2:

[Mister Bob]

Nicely done and looks great. How many pounds did you get from the hog after cooked?

About 22 pounds 4-1/2 half pans.

[Mister Bob]

very nice hats off to you!!!! what was the tank from that your smoker was made out of.. i want to get one about that size... nice job

Thanks, cooker was made from 24" diameter 3/8" wall steel pipe.

[Midnight Smoke]

About 22 pounds 4-1/2 half pans.

Thanks! I have a couple questions for you. That is a 68LB loss from start, I know the head, bones and feet are waste.

Is that a normal yield for a whole hog?

What is the benefit to doing a whole hog compared to just a shoulder or picnic?

Is it the wow factor or is it the mixing of the meat for a better tasting product?

If it is the mix, could you get the same results by mixing a shoulder and a picnic together?

BTW, that is a good looking rig you have too!!

[d0nk3y]

Thanks, cooker was made from 24" diameter 3/8" wall steel pipe.

That is impressive. Nice job on the rig and the cook! :clap2:

[FullBoar]

Awesome! I would love to do a whole hog but I don't think it would fit on my UDS! Lol

[citrus]

Thanks for the thread. Looks very good.

[aquablue22]

Nicely done, Great to see your tray in action and don't ya just love zip ties?

[campdude]

Great looking spread. Congrats:thumb:.

[Rich Parker]

Nice spread.

I would love to do a whole hog if i could get it to fit on my drum.

[Mister Bob]

Thanks! I have a couple questions for you. That is a 68LB loss from start, I know the head, bones and feet are waste.

Is that a normal yield for a whole hog?
It is a normal yield. A hog will give you somewhere between 25% to 30% yield from dressed weight to pulled pork, depending on the hog and how carefully you pick it. A 90 hog will feed 50 to 60 people, again depending on the crowd.

What is the benefit to doing a whole hog compared to just a shoulder or picnic?
I like the Boston Butt best, but many people disagree. The rib meat, the tenderloin, a little bit of cheek meat, even the meat a little further down the leg is also delicious. Some people even like the ham.

Is it the wow factor or is it the mixing of the meat for a better tasting product?
The mix of all the different parts of the pig definitely makes for a different tasting finished product, but I honestly believe most people order a hog for the wow factor, or just to make the proud statement that man is at the top of the food chain, with no apologies.

If it is the mix, could you get the same results by mixing a shoulder and a picnic together?
The whole shoulder is actually the Boston Butt and the Picnic cuts before they are separated, and the results would not be the same, for reasons stated above.

BTW, that is a good looking rig you have too!!
Thank you, we put a lot of work into the design and construction. It actually cooks as good as it looks.

[Phubar]

Very Nice!

[bluetang]

Fantastic, the crowd says it all.

[Phesant]

That looks sooooooooooooooooooooooo good..... MMMMMMMMMMMMMM......mmmmmmmmmmmmm :-D

[hav]

Nice spread.

I would love to do a whole hog if i could get it to fit on my drum.

I think you can, two grates and cut the hog in half, you might want to rotate the halves at some point.

I may try that sometime...:confused:

[Big Ace]

That looks so tasty!

[Mister Bob]

Nicely done, Great to see your tray in action and don't ya just love zip ties?

Zip ties just might replace duct tape as my all time favorite utility box item. I hope the guy that invented them is sipping margaritas on some beautiful tropical island someplace, he deserves it!:wink:

[Puppyboy]

Nice job and great lookin spead.

[cowgirl]

Great looking pig and feast Mr Bob!!:-D

[Paulmark]

Wonderful!! Sure got a nice looking rig.:clap2:

[peppasawce]

Wow,wow, and WOW some more....Great job, and the crowd goes Wild