I need some tips on cooking full pig...

[bmarley5780]

Heya everyone! I am have already entered this full pig comp. this Friday/Sat.
Here is the rules (bottom of PDF)

Will be cooking on a charcoal cooker that is rented.

Is there any tips that anyone can give us? This will be our first time ever cookin a full pig, and getting kinda nervous.

 

[Puppyboy]

I wanna cook a pig too.

Several here have done it and should chime in soon.

 

[pigmaker23]

what type of cooker did you rent ?

Heya everyone! I am have already entered this full pig comp. this Friday/Sat.
Here is the rules (bottom of PDF)

Will be cooking on a charcoal cooker that is rented.

Is there any tips that anyone can give us? This will be our first time ever cookin a full pig, and getting kinda nervous.

 

[QansasjayhawQ]

I also look forward to the day when I get to be involved with smoking a whole hog.

Here's a link to a pretty good page with photos. It has times, etc.

 

[bmarley5780]

It is a charcaol cooker.

 

[butts a fire]

Sounds like you are going to have your hands full. I was checking out the instructions and you don't get the hog till 9 pm or so and have to have it ready by approx 8 am to me it is going to be hard to go low and slow and cook a 100# pig in that amount of time and does not leave much time for seasoning. You might want to look into the hot and fast methods of cooking. Good Luck and make sure to post Pics.

 

[shadetreebbq]

I just saw where you live Jacksonville I lived there in 1976 it was just farmland at that time we lived more towards Richlands at McArthur estates.Good luck with your pig

 

[Jeremiah]

Since you're cooking time seems to be around 11 hours I would definitely recommend using some sort of injection to penetrate some flavor into the hog. I've only done this on a la caja china following their preparation schedule. The mojo works well, although might not be what you're going for:

https://www.lacajachina.com/Articles.asp?ID=168

 

[bmarley5780]

I just saw where you live Jacksonville I lived there in 1976 it was just farmland at that time we lived more towards Richlands at McArthur estates.Good luck with your pig

WOW- I tell ya - IF you would have bought some property on what is now Western Blvd in J'ville today this would be you--->$$$$$$$$$$$$$$$$

30k more troops stationed her by 2010. infrastructure cant handle it either.

Sounds like you are going to have your hands full. I was checking out the instructions and you don't get the hog till 9 pm or so and have to have it ready by approx 8 am to me it is going to be hard to go low and slow and cook a 100# pig in that amount of time and does not leave much time for seasoning. You might want to look into the hot and fast methods of cooking. Good Luck and make sure to post Pics.

Since you're cooking time seems to be around 11 hours I would definitely recommend using some sort of injection to penetrate some flavor into the hog. I've only done this on a la caja china following their preparation schedule. The mojo works well, although might not be what you're going for:

https://www.lacajachina.com/Articles.asp?ID=168

Ok, now were talking. So what, get cook temps at 275-325 ? What is a good hour per pd for a pig? Damn this is goin to be nuts! This is our first one ever! LOL

Injection, and heavy rub for sure on this one...Also got 2 cords of hickory

 

[chad]

I'd recommend getting your cooker hot before you get the pig. You'll burn some extra charcoal but you won't lose time waiting for temps to get "right".

Inject with some apple juice...hams, shoulders, loins, etc. Pump it up. I usually add a little salt and sugar (just enough to notice) to make a light brine. Pull the skin away from the meat and put rub in as far as you can reach.
Cook the pig (I'm assuming it'll be butterflied) skin up for a few hours and then turn it skin down -- if the inside of the pig looks like it drying out -- lay some foil in the cavity...moisture is your friend.
Good luck.

 

[bmarley5780]

Chad-

I have seen the very few websites that have the pig I guess you would say "sitting like a dog" on it's front elbows and back legs out like superman umm superpig

When people have the pig sitting like above they have also stuffed the cavity with stuff (vegi's, fruit, whole chicken) etc... I guess this would be helpful in keepin in the moisture...
Question is:
---Can a butterflied/split pig be cooked like the above OR only flat?

So would be a good chamber temp? Thinkin around 375 to put the pig on, and then settle at around 325ish???

 

[that's hot]

what brand of cooker are you using? is it lined with fire
brick?
i prefer whole pig in the ground.just my .02


M

 

[bmarley5780]

The rules state that all cookers have to be above ground...

I dont know if the cooker has any bells and wistles or not...

Ha just to make things just alil more interesting todays winds in J'ville = 20+ with gusts @ 30

Ain't that goin to be fun!!!!

Pic's to come soon...