daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern NJ...exit 36
First...let me preface this by saying this is in no way the definitive way to cook a pig...it's just the way I do it. The process is pretty simple and basic...I like things uncomplicated.
Got Bessie here (around 90#) out of the cooler. First I dry off the skin with paper towels. Then, I put olive oil all over her. The tail section was open more than usual so I tied the back hips together so they would cook evenly and not too quickly. I don't use any rub at all....just lube her up and put her into the smoke. My cooker was preheated to 275 but bounced around from 250-325 during the cook. And that's fine with me because trying to keep one temp for that long would drive me insane....and take some of the fun out of the cook.
Using oak, Bessie took about 9 hours to cook. When the ears, nose, and feet started getting done, I foiled them so they wouldn't burn and turn to crap. Her final internal temps I did not take, but just by the feeling of the hams I knew she was done. She rested for about an hour and then we dug right in. The meat pulled apart effortlessly and was super juicy. People had a great time and enjoyed the pork a lot.
Cooking whole hog can be as simple or as complicated as you desire. I would HIGHLY suggest those thinking about cooking a pig jump right in and do it...you'll love it. Thanks for looking.....
Got Bessie here (around 90#) out of the cooler. First I dry off the skin with paper towels. Then, I put olive oil all over her. The tail section was open more than usual so I tied the back hips together so they would cook evenly and not too quickly. I don't use any rub at all....just lube her up and put her into the smoke. My cooker was preheated to 275 but bounced around from 250-325 during the cook. And that's fine with me because trying to keep one temp for that long would drive me insane....and take some of the fun out of the cook.
Using oak, Bessie took about 9 hours to cook. When the ears, nose, and feet started getting done, I foiled them so they wouldn't burn and turn to crap. Her final internal temps I did not take, but just by the feeling of the hams I knew she was done. She rested for about an hour and then we dug right in. The meat pulled apart effortlessly and was super juicy. People had a great time and enjoyed the pork a lot.
Cooking whole hog can be as simple or as complicated as you desire. I would HIGHLY suggest those thinking about cooking a pig jump right in and do it...you'll love it. Thanks for looking.....
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