Planning first pig head

[hammb]

I got a pig head from a local farm. They do high end Berkshire pigs raised organically, pastured when possible, etc. In short their pork is of awesome quality but is typically pricier than I can justify when serving for a crowd. However, the head was only $20 for the whole thing, so I grabbed one.

I'm having a bunch of people over next weekend for a Memorial day BBQ, and I plan to smoke the head, along with a butt or two on my stick burner. I've searched on here and found a few people just saying to treat it like a butt. That's fine, but my biggest question for those that have done a head is on timing. I can treat it like a butt and use the same rub/smoke/etc on it, that's easy. But when I'm planning to do butts and the head at the same time, what should I expect for timing?

The thing is clearly a lot larger than a pork butt, but obviously the bulk of the meat is much closer to the surface. Should I expect to put it on for the same amount of time as I do the butts, or will it take more/less time? I don't usually wrap my pork butts, but I gather I'll need to at least wrap the ears and snout on the head.

I greatly look forward to freaking out my friends' wives; hopefully a few of the more adventurous guys will also eat it. I've eaten pig's head many times and it's amazing, as many here already know.

 

[Fatback Joe]

Make sure it is completely thawed. They take forever if not.

About the same time as the butt is a good estimate from my experience. I let them go until I can pull the bottom jaw and it moves fairly easily. Just like with a butt, if it gets done early you can wrap it and put it in a cooler, etc and it will stay hot for a long time.

Enjoy.

 

[hammb]

Make sure it is completely thawed. They take forever if not.

About the same time as the butt is a good estimate from my experience. I let them go until I can pull the bottom jaw and it moves fairly easily. Just like with a butt, if it gets done early you can wrap it and put it in a cooler, etc and it will stay hot for a long time.

Enjoy.

Thanks for the tips, I think I saw your threads on your old cooks

It is frozen, and I just pulled it out of the freezer and put it in the fridge today (hence I figured I should start asking for any tips/advice on cooking the thing). The party is planned for next Saturday, so hopefully a week in the fridge will have it completely thawed.

 

[Fatback Joe]

Yeah, you should be good.

 

[Av8er]

Don't forget the pics!!!!

 

[Jason TQ]

They take about 7-8hrs when im running 300. Here's 2 full cooks I did with picks and decent description.

Don't forget to eat the eyeballs and brains

http://www.bbq-brethren.com/forum/showthread.php?t=244875

http://www.bbq-brethren.com/forum/showthread.php?t=236049

 

[sylntghost]

^^^^^^^^ you the man Jason .uke:uke:uke:uke:

 

[hammb]

Well he's been on the smoker since about 5 and I think he's smiling. Still has a ways to go,internal temp probed about 150*. Wouldn't fit in my main cook chamber so I've been smoking him more like 200-250 than my original goal of 300.

I just wrapped the about and ears as they were getting about the right color.

Here are a few pics...oh and my guy didn't have any eyes so I guess I'm off the hook for that one

 

[bigpernz]

Mmmm pig cheeks