MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-19-2013, 09:10 AM   #1
WYO_TX BBQ
Found some matches.
 
WYO_TX BBQ's Avatar
 
Join Date: 08-21-13
Location: Big Horn, WY
Default Whole Hog_NO SKIN...Ughhh

So Im supposed to smoke a whole hog for a party on Saturday and my friend just informed me that the pig will be skinless. The pig weighs 85 lbs and has no skin, any suggestions on cooking time, wrapping, not wrapping with foil? Do you want the ham and shoulder to be at 195 or different temp upon when its done? Should I bast it? I plan on injecting.
WYO_TX BBQ is offline   Reply With Quote




Old 09-19-2013, 09:17 AM   #2
crb478
Full Fledged Farker
 
Join Date: 01-13-10
Location: Charlotte, NC
Default

No skin? I would put the hams toward the hottest end and would shoot for 195 degrees as a guide. If you have thermometers in I could start checking it at about 185 degrees. Open it up and quickly start pulling on the bones and see it they are pulling away from the meat easily and cleanly. Some parts will cook quicker than others. For cooks like this it is good to have a hot zone and a cooler zone. It will be a judgment call whether you need to wrap or not. I would also plan to try to flip it about 1/2 way through the cook which will also give you an idea of how everything is cooking.
crb478 is offline   Reply With Quote


Old 09-19-2013, 09:18 AM   #3
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

bacon wrapped whole hog?
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Thanks from: --->
Old 09-19-2013, 09:20 AM   #4
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Quote:
Originally Posted by deepsouth View Post
bacon wrapped whole hog?
That was my thought exactly.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Old 09-19-2013, 09:30 AM   #5
bluetang
somebody shut me the fark up.
 
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default

Check out Cowgirl's skinless hog cook
http://cowgirlscountry.blogspot.com/...nderblock.html
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 09-19-2013, 09:34 AM   #6
columbia1
is one Smokin' Farker
 
Join Date: 01-15-12
Location: Kalama Wa.
Default

Quote:
Originally Posted by deepsouth View Post
bacon wrapped whole hog?
Plus 3!!
__________________
[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL]
PNWBA Board Member and Certified Judge.
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills.
[URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]
columbia1 is offline   Reply With Quote


Old 09-19-2013, 10:00 AM   #7
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Aren't there laws against skinless whole hog?
sliding_billy is offline   Reply With Quote


Old 09-19-2013, 10:08 AM   #8
dwfisk
Quintessential Chatty Farker

 
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
Default

Quote:
Originally Posted by bluetang View Post
Check out Cowgirl's skinless hog cook
http://cowgirlscountry.blogspot.com/...nderblock.html
^+1! I actually prefer skinless, lets me get a good bark, etc. Cowgirl's above is on an old school concrete block pit. Here is my last one, a 60#-65# skinless wild hog on my reverse flow stickburner.
http://www.bbq-brethren.com/forum/sh...d.php?t=168127
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Thanks from: --->
Old 09-19-2013, 10:41 AM   #9
oldbill
is Blowin Smoke!

 
Join Date: 05-30-13
Location: Kyle, TX
Default

Believe it or not, A friend of mine smeared a wild boar that he was cooking with mayonnaise like you would a skinless chicken breast! He didn't feel like taking the hair off so he went ahead and skinned the whole thing instead. The mayo was only used on the back side while the cavity was prepped the normal way. The mayo actually helped to form a bark and seemed to help in keeping the pig from drying out. Of course he also had a couple of layers of aluminum foil under the pig throughout the cook and the pig wasn't that big, maybe 60 or 70 pounds. I'm not sure what temp he cooked at or anything but I thought that the mayo thing was a pretty good example of redneck ingenuity! Personally I like the idea of a layer of some cheap thick sliced bacon on top of a layer of foil for the pig to rest on. It seems like the bacon would slowly render and give a decent amount of protection to the pig? I personally have never done a whole hog but I thought that I would pass some info to you in case you could use any of it. Good Luck!
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote


Old 09-19-2013, 10:46 AM   #10
DownHomeQue
is One Chatty Farker

 
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
Default

I prefer skin off also.. I would losely place foil on top of here with cool bacon about halfway through the cook.. once the desired color is reached.. This will help not give her a burnt look... The cool bacon will be your basting brush.. halfway through the cook.. if you add the bacon too early.. it will burn and turn bitter.. IMHO..
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL]
150 Gallon Build (2017)

[URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL]

250 Gallon Offset Build (2012)

[URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL]

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote


Thanks from: --->
Old 09-19-2013, 10:47 AM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Peeled hogs are great. They need no outer protection. Cook the same way you do a non peeled hog, inject and season. You get a wonderful bark on the outside and the pig is moist on the inside.
Think one large "pork butt". I definitely wouldn't lay bacon on a pork butt... but to each his own.

Good luck with your cook!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from: --->
Old 09-19-2013, 11:22 AM   #12
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Quote:
Originally Posted by cowgirl View Post
Peeled hogs are great. They need no outer protection. Cook the same way you do a non peeled hog, inject and season. You get a wonderful bark on the outside and the pig is moist on the inside.
Think one large "pork butt". I definitely wouldn't lay bacon on a pork butt... but to each his own.

Good luck with your cook!
You'd know much better than I would.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Old 09-20-2013, 05:22 PM   #13
papaskins
Is lookin for wood to cook with.
 
Join Date: 07-25-13
Location: Trafford, Al
Default

Quote:
Originally Posted by deepsouth View Post
bacon wrapped whole hog?

yes please
papaskins is offline   Reply With Quote


Reply

Tags
no skin, smoking times, temperature, whole hog

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts