85Lb pig on Offset Smoker

SmoothBoarBBQ · 12-09-2017, 03:24 AM

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!

blazinfire · 12-09-2017, 04:08 AM

No insight here.. Will be one thing I will tackle one time in my life if I can is to cook a whole pig.. Just wanted to say good luck with the cook can't wait to see pics if you take 'em :)

Notorious Q.U.E. · 12-09-2017, 06:32 AM

Good luck SmoothBoar,

I don’t know how to do whole hog but you’ve got my moral support cheering you on. Please send pics

Cook · 12-09-2017, 06:37 AM

I can't help you...you lost me at 225. At that temperature the skin will probably still be leathery enough to aid in your removal.

If it were me...and it is not...but if it were...

I'd bump up to a solid 300-350. I'd also use coals and not wood for my heat source. With that said, I would throw a chunk of hardwood on just to keep a slight wif of smoke coming out of the stack. Get that piggy done in 6-8 hours and go to town on it.

Better yet...throw together a block pit and do it the traditional way...I couldn't bare wasting all that skin...it's the best part of the pig, and possibly the best taste on earth.

mowin · 12-09-2017, 06:42 AM

Did a 80lb in September. Butterflied, injected, cooked skin up. I pulled it at 165-170*. Cooked at 225* for 8.5 hrs.

12-09-2017, 03:24 AM	#1
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	85Lb pig on Offset Smoker 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! __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS

12-09-2017, 04:08 AM	#2
blazinfire Babbling Farker Join Date: 07-28-15 Location: west virgina	No insight here.. Will be one thing I will tackle one time in my life if I can is to cook a whole pig.. Just wanted to say good luck with the cook can't wait to see pics if you take 'em :) __________________ Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac

12-09-2017, 06:32 AM	#3
Notorious Q.U.E. is One Chatty Farker Join Date: 04-21-17 Location: Denver, Colorado	Good luck SmoothBoar, I don’t know how to do whole hog but you’ve got my moral support cheering you on. Please send pics __________________ Battleship Row: --Pitmaker Vault IVC (Charcoal Metallic) “Dreadnought” --Shirley Fabrication 24x50 Traditional Door Patio (3/8” CC/FB) "Precious Metal" "...can't you see? Sometimes your words just hypnotize me and I just love your flashy ways. Guess that's why they broke and you're so paid!!!"

12-09-2017, 06:37 AM	#4
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	I can't help you...you lost me at 225. At that temperature the skin will probably still be leathery enough to aid in your removal. If it were me...and it is not...but if it were... I'd bump up to a solid 300-350. I'd also use coals and not wood for my heat source. With that said, I would throw a chunk of hardwood on just to keep a slight wif of smoke coming out of the stack. Get that piggy done in 6-8 hours and go to town on it. Better yet...throw together a block pit and do it the traditional way...I couldn't bare wasting all that skin...it's the best part of the pig, and possibly the best taste on earth. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook Last edited by Cook; 12-09-2017 at 06:45 AM..

12-09-2017, 06:42 AM	#5
mowin Full Fledged Farker Join Date: 07-09-17 Location: Upstate NY	Did a 80lb in September. Butterflied, injected, cooked skin up. I pulled it at 165-170. Cooked at 225 for 8.5 hrs. __________________ ECB Master built 2 door propane GMG Daniel Boone "Elizabeth Ann" bubba grills 250 ribbox RF offset.