advice needed for whole hog

Cooking times mostly depend on how you'll be putting your pig on the cooker: racer style or butterflied? I did a half hog (265 LBS on the hoof, about 200 LBS dressed, so 100 LBS on the cooker) last friday. Started at 5:00 AM @ 250* and tried to keep the temp between 225-250* I pulled it off at 5:30 PM - the big cuts were at 165*, everything else was pulling tender. Don't forget to allow an hour or so to rest your hog before serving/pulling. Cleaning up the next day probably took more energy than cooking the hog, it's a big chore, so pace yourself!

I'm cooking an 80 lb hog this weekend as well. I cook 80 lb hogs in about 5 hours cooking temp somewhere around 350*

Do you have a cooler large enough to hold it in if you get done early? If so, start early to avoid stress. A cooler will hold it at a good safe temp for many hours.

At the Qlossal, we did an 80 lb hog and had it split down the spine. I think we cooked it for 10-11 hours around 225 or so on a CS Whole Hog. However, the brand/type of smoker often seems to be a variable when determining timing.

I like to cook them around 250 degrees, My only suggestion is start early and get it done, we wrapped this one in foil and put it back on the pit, let the fire pretty much die let it rest for about 3 hours before serving. Really moist. Just shoot for an internal temperature of around 165, Lots of fun..........

Skin on or off? Either way start early. We did a half a few weeks ago. 5 hours everything was done but the rear ham. 6.5 hours and we were good to eat. Good luck.

We go at about 275-300 for maybe 5 hours for that size. Rubbed down in butter and salt before he goes on.

the leftovers:

I have a reverse flow (Lang clone) as well.
We've done a few in the 80#-100# range, keeping it at around the 350* mark and average about 6-8 hours (depending on weather, size, ect).

We generally do them racer style.

Foil the ears, nose and tail to keep them from getting too crispy.
Take the foil off about an hour before you think it's going to be done.

Put the hams on the hot end, for us that's the firebox side.

If you're going to put an apple in it's mouth, place a wood block (2x4 works) in it's mouth at the beginning of the cook. Otherwise you won't get the mouth open when it's done cooking.

If your cooker has a slide out rack and you're going to serve off the rack, that's fine. Otherwise, you'll want to cook the hog on something you can remove from the cooker. You won't be able to move the cooked hog without it falling apart (if you've done it right, anyway). A sheet of stainless steel expanded metal works well.

Let it rest for a good hour before you start to carve it. This not only redistributes the juices, but allows for it to cool a little. Even after an hour, you'll be burning your hands while you pull it. Plus, that hour allows people to "Ooooh & Ahhhhh" and take pictures of your awesome cooking skills. We tuck and overlap Romain lettuce leaves under the hog for presentation. It's only an extra couple bucks and a little extra time, but worth it. Remember: presentation is everything. Putting sunglasses and a lei (sp?) on the hog is nice touch too. This is when you put the apple in it's mouth, too, if you're going to do it.

To serve, use a serrated knife to cut through the skin - it'll be like boot leather. Cut the skin around the neck like a collar, then cut along the spine to the tail. Make cuts along the legs and most of the skin will come off. If you're serving the whole thing pulled, skin at all at once and do it all at once. Or, for Carolina pig pullin' party, I usually just skin half at a time and leave the other half with the skin on. This keeps half of the hog warm while the other half gets devoured. Just place a couple of tongs out and let 'em at it.

I'll try and get pics up later.
Hope this helps.

-scott

hgbpro...ur really missing out if you arent cooking the head, there is some great meat in there!! id kill for a piece of cheek right now....and ud be amazed at how good sliced pig tongue really is.

I did an 85 pounder this summer on my Lang 60 (Now the Pig Fears ME!!!! (Heavy Pron)). Sorry I've moved the pictures. I've put them below.

Basically, I made up a rack out of re-bar that I could wrap with chicken wire to put the hog on (and strap down to create a presentation possition). This rack was just a bit short both lenght and width wise so I could slide it in. This really made it easy to not only put on and take off the hog but also I turned it around mid way through the cook (13 hours at 250*).








The nice part was that we were able to remove the hog from the cooker and carry it directly to the table on the rack. I just removed the skin from one side and put out some forks for everyone to pick at her...

That is a very pretty red.

Divemaster said:

.

Click to expand...

Looks like your pig pooped out a few fatties

If I didn't make fatties (2 with feta, clametta olives, sweet peppers, garlic, and spinach, the other 2 were plain for Biscuit Gravy), I would have been shot!!!

My only regret is that I don't have the artistic talent to make them look like pigglets...

WOW! The rebar frame/rack set up is a must. Makes ease for clean up too! Nice!