110 lb whole hog for a Saturday party.

[mowin]

I've done many 60-80 lb whole hogs. This one is 110lb butterflied. Eating around 4pm ish on Saturday. Starting the pit at 2am and it takes about a HR to get it to heated up and a steady 225-250°. Oinker going on around 3am. Gives me a 2-3 hr window. I can lower pit to 150° to hold it till serving time, or bump the temps up to 300° and tent to get it finished. I cook skin up for a few hrs until I get the color I like, then flip and mop ever hr or so. Cooking on a 250 gal reverse flow.

 

[thirdeye]

What kind of injection are you using? And what's your secret for keeping the loin/tenderloin good?

 

[mowin]

What kind of injection are you using? And what's your secret for keeping the loin/tenderloin good?

Apple juice and apple cider vinegar is what I use. I cut a few cabbage heads in half and put them under the loins and bellies.

 

[thirdeye]

Apple juice and apple cider vinegar is what I use. I cut a few cabbage heads in half and put them under the loins and bellies.

I think you posted that in the recent past. Great idea.

 

[ShadowDriver]

op2:

Sounds like a killer weekend and a great shindig.

 

[SmokeRingsMatter]

I think you posted that in the recent past. Great idea.

 

[Jrogers84]

Please do this as a live cook! I really want to get into whole hog cooking but I’m nervous to try.


Sent from my iPhone using Tapatalk

 

[Smoke on Badger Mountain]

Sounds awesome!

 

[mowin]

Please do this as a live cook! I really want to get into whole hog cooking but I’m nervous to try.


Sent from my iPhone using Tapatalk

I'll take pictures as I go along.
Whole hog is really fairly easy. They can be intimidating, but after you do your first one, you'll be surprised at how easy they are.

 

[Garyclaw]

Sounds great. Have fun !!

 

[mowin]

Started the fire around 2 am this morning. Official weight was 107. Hog went on at 3am. Just flipped her over. Pit holding steady at 225° .

 

[onemanlan]

Thats looking good. Hope it comes out perfectly for all the folks waiting in anticipation.

 

[ronbrad62]

You are gearing up for a heckuva day! From the prep and cook to the party that follows, have a great time!!

 

[Stingerhook]

Gonna be a good day.

 

[Garyclaw]

Looking good! How's the weather up that way?

 

[mowin]

Looking good! How's the weather up that way?

Humidity broke. Mostly cloudy and 75°.
Sun supposed to show itself sometime around noon.

 

[mowin]

Got it done with a hr to spare. Hit the stall with 6 hrs to go with a IT of low 150's . With 3 hrs to go it only jumped 3°. Tented and bumped pit to 275-300° and had a IT of 175° in both ends. Pulled it around 3pm and let it rest for a hr. Took about 30 min for the guests to rid the thing of anything edible.
Client was extremely happy. All his guess said they never tasted something that good. What a fantastic day.

 

[Learning to BBQ]

That thing looks awesome. Thanks for sharing!

 

[Stingerhook]

Looks great.

 

[Burn]

Wow! Very nice.