SmoothBoarBBQ
is Blowin Smoke!
Hey All,
Smoking a whole pig on my Johnson Smokers Ultimate Chargrill Trailer here on Sunday. I'm going to be cooking it skin down and quasi-competition style using Malcom Reed's video as a reference. I've been involved with cooking whole hog before but it was on a direct pit shoveling coals.
I'm looking to smoke it at about 225° and I'm thinking a solid cook time would be around 10 hours. Does that sound about right? Looking for about 170° in the hams and 190° in the shoulders.
I've already messed around with the pit a bit to get a grip on the logistics of putting a whole pig on a 2-door offset smoker, and it's not a problem. I do wonder about getting it out in one piece though... anybody have any insight there? When doing the pigs over direct coals we just cut the hog into quarters right there on the pit and pulled out each quarter and chopped it up.
Any insight into getting the pig out in one piece and the cook time / temps would be appreciated. Cheers everybody!
Smoking a whole pig on my Johnson Smokers Ultimate Chargrill Trailer here on Sunday. I'm going to be cooking it skin down and quasi-competition style using Malcom Reed's video as a reference. I've been involved with cooking whole hog before but it was on a direct pit shoveling coals.
I'm looking to smoke it at about 225° and I'm thinking a solid cook time would be around 10 hours. Does that sound about right? Looking for about 170° in the hams and 190° in the shoulders.
I've already messed around with the pit a bit to get a grip on the logistics of putting a whole pig on a 2-door offset smoker, and it's not a problem. I do wonder about getting it out in one piece though... anybody have any insight there? When doing the pigs over direct coals we just cut the hog into quarters right there on the pit and pulled out each quarter and chopped it up.
Any insight into getting the pig out in one piece and the cook time / temps would be appreciated. Cheers everybody!
