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Cooking whole hog
- Thread starter Roaster
- Start date
- Joined
- Jul 19, 2011
- Location
- In the Marsh
You could just use S&P.
Any good commercial rub would suffice. Oakridge, Simply Marvelous, BPS, 3 Eyez and on and on.
I wouldn't worry about flipping. Make sure you foil the snout and ears so they don't get too dark.
Any good commercial rub would suffice. Oakridge, Simply Marvelous, BPS, 3 Eyez and on and on.
I wouldn't worry about flipping. Make sure you foil the snout and ears so they don't get too dark.
daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern NJ...exit 36
Good stuff for us night owls...keep us updated
- Joined
- Jul 19, 2011
- Location
- In the Marsh
I bet it's gonna be great!!
speed2486
is one Smokin' Farker
- Joined
- Jan 30, 2012
- Location
- Pewaukee, WI
Tuned in!
speed2486
is one Smokin' Farker
- Joined
- Jan 30, 2012
- Location
- Pewaukee, WI
Begin mouth watering now.....
crgshum
Well-known member
- Joined
- May 19, 2016
- Location
- Ashley, OH
That looks awesome! Be trying my first whole hog in 3 weeks so I'm soaking in as much as I can until then.
Bigr314
Babbling Farker
- Joined
- Nov 20, 2013
- Location
- Uniontown,Pa
Looking good. I must try that soon.
Smoke Daddy
Knows what a fatty is.
drooling as I type!
What was your total cook time? I am trying a 35lber 2nd of July. Gonna give it 4 hours heavy smoke in my 20x40 tejas smoker. Then foil it until 190* in the hams. what do you folks think about how I want to cook and more importantly how much time to take?
What was your total cook time? I am trying a 35lber 2nd of July. Gonna give it 4 hours heavy smoke in my 20x40 tejas smoker. Then foil it until 190* in the hams. what do you folks think about how I want to cook and more importantly how much time to take?
The pig was 100 pounds. I was figuring on 10 pounds in a hour. Cooking temp was around 250.
I cooked the pick for 13 hours. The shoulders were at 195 and the hams at 180. I had to pull the pig as everyone was waiting to eat. I usually like to have the pick rest for a hour. I have to do another on July 3. This time I am going to add two more hours for cooking time. I have never foiled anything except ears and tail. Keep me informed how things go.
I cooked the pick for 13 hours. The shoulders were at 195 and the hams at 180. I had to pull the pig as everyone was waiting to eat. I usually like to have the pick rest for a hour. I have to do another on July 3. This time I am going to add two more hours for cooking time. I have never foiled anything except ears and tail. Keep me informed how things go.
Smokin Ribs
is one Smokin' Farker
- Joined
- Mar 5, 2011
- Location
- Kokomo, IN
When I did mine I rubbed with plowboys yardbird and injected with creole butter. I also butterflied but had skin side down. main reason I knew I couldn't flip it. turned out wonderful. skin was perfect golden brown and meat was very juicy.
