First Whole Hog on Meadow Creek TS250

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Pedro7

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So we bought a TS250 today for my brother and I to get our catering side hustle off the ground. Of course in true spirit my family is requesting we do a whole hog during our family vacation at the shore in a couple weeks. I've been doing some research, but was hoping to create some do's and dont's in one place that I could easily access. Also, I didn't find that much consistent info. More like one person doesn't this, another does that, etc.

So, probably going to get the Meadow humming along at 250 with a basket of Kingsford Blue and some applewood and see how she goes. Inject the hams/butts with an apple juice mixture and probably rub it down with Plowboys as I have a ton of it. Also will place it skin side up. I'll ballpark to run it for 1.5 hours or so per ten pounds until the hams hit 195-198.

So I ask my stick burner brethren, anyone have other thoughts? How's my aim?
 
I didn't over think the first one I did last year with some friends. We injected similar to what you mentioned, seasoned up and chucked it on the smoker. Cooked until the butts/hams were probing smoothly (in your range) and at 300'ish a 90lb'er was done in about 10hrs.
 
Jason TQ said:
I didn't over think the first one I did last year with some friends. We injected similar to what you mentioned, seasoned up and chucked it on the smoker. Cooked until the butts/hams were probing smoothly (in your range) and at 300'ish a 90lb'er was done in about 10hrs.
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Thank you! We're only going to be feeding 15 people, so I'm thinking a 30lb suckling pig should do the trick.
 
Hey Pedro....good luck with the hog!!! BTW....which shore town are you going to?
 
fwdiii said:
Hey Pedro....good luck with the hog!!! BTW....which shore town are you going to?
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Ill be in Cape May on the Delaware Bay side. My parents retired down there, so it's a great cheap vacation getaway.
 
If you are looking at doing a side hustle for Q, well, then presentation matters as well as the quality of the food. For a good video on how to do pigs, both suckling and whole hog, Malcolm Reed does two videos on youtube that are great instructional ones for how to do it and make it look great. I am not sure of the rules for posting content off of this site, so I'll just tell you to google Malcolm Reed and suckling pig or whole hog. He has one video for each. Watching those videos I want to get a big smoker and give it a whirl.


I have suckling pig envy for sure. Good luck. I think you'll do awesome.
 
Bucknekked said:
If you are looking at doing a side hustle for Q, well, then presentation matters as well as the quality of the food. For a good video on how to do pigs, both suckling and whole hog, Malcolm Reed does two videos on youtube that are great instructional ones for how to do it and make it look great. I am not sure of the rules for posting content off of this site, so I'll just tell you to google Malcolm Reed and suckling pig or whole hog. He has one video for each. Watching those videos I want to get a big smoker and give it a whirl.


I have suckling pig envy for sure. Good luck. I think you'll do awesome.
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Thank you! Was reading his recipes on suckling pigs this morning, just haven't had time for the videos today. I've learned a lot from Malcolm. He was one of our biggest resources when we were really getting into this.
 
Whole Hog

I had done my first whole hog this past Saturday. 116 pounds splayed on a stretcher. Took about 12 hours, brined for about 36 hours. Used a burn barrel, apple and hickory and a little kingsford when needed. I hope to post some pictures soon.
 
Pedro7 said:
Ill be in Cape May on the Delaware Bay side. My parents retired down there, so it's a great cheap vacation getaway.
Click to expand...

Nice!!! My Mother-in-law has a house in Lavalette. It was destroyed by Sandy and is being rebuilt. Hope to get back into it by the end of August.
 
fwdiii said:
Nice!!! My Mother-in-law has a house in Lavalette. It was destroyed by Sandy and is being rebuilt. Hope to get back into it by the end of August.
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Damn! Sorry to hear. Sandy was a nightmare. Aside from some garage flooding my parents were fine. Thank god they were protected a little on the bay side and it hit a little farther north. Good luck with the rebuild :thumb:
 
Got her done last week! Now that I'm back at work after a week of beach vacation and feel like I want to kill myself, here are the pics...She was a 33lb suckling pig I got from Westside Market in Cape May, NJ. Ran the Meadow Creek at 225-250 burning cherry wood and a bag of KBB to start. It held temp great once it got up there. Super easy to use.

Prepping - Trimmed out anything that looked "gross." The kidneys were still in there, so out they went as well as a good amount of silverskin and blood clots.

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Seasoned her up with some Plowboys/MeatChurch Gospel and injected with an apple juice/brown sugar/soy sauce injection
MfE5VrZ.jpg


Set her up in the TS250
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2 Hour check
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3.5 hour check
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7 hours in and the hams/shoulders hit temp. 195 in the shoulders, 185 in the hams.
Bm6XWym.jpg


In all her glory. Couldn't not do the full presentation with the fruits/veg/kale
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Time for Pickin'
T83gpmL.jpg
 
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wow. what a great looking pig. looks like a textbook example of how to bbq. I have serious pig envy right now. how did it taste? I'm assuming wonderful
 
Looks great, I'm going to do my first whole hog on my Shirley this fall at my fishing camp in south Louisiana. Thanks for the pictures!
 
Excellent looking pig my friend!
I know it tasted as good as it looked.
And hey, Meadowcreek is a great cooker too!
 
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