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Smoking whole pig
Posted on 8/31/19 at 1:13 pm
Posted on 8/31/19 at 1:13 pm
School me on this. I want to do a 90# pig for an LSU party. I have at my disposal a trailer grill that it will fit in and access to the meat. I cook quite a bit so I’m not completely ignorant. Just never did this before. Looking for any tips/pointers/procedures.
4
Posted on 8/31/19 at 1:20 pm to tigersownall
quote:
Smoking whole pig
quote:
School me on this
Don't do your first one for other people
Liberally season. Inject with mixture of seasoning and apple juice.
You will also need to shield your hams and loin
Biggest challenge of whole hog is heat distribution and management. I would recommend using a lot of probes to monitor temps and then adjust your heat accordingly
This post was edited on 8/31/19 at 1:25 pm
Posted on 8/31/19 at 1:22 pm to tigersownall
If you are splitting and cooking flat.
1 Use mostly salt for the skin side
2 Pick whatever rub/seasoning for the
inside
3 apply vinegar mop sauce every hr
1 Use mostly salt for the skin side
2 Pick whatever rub/seasoning for the
inside
3 apply vinegar mop sauce every hr
This post was edited on 8/31/19 at 1:23 pm
Posted on 9/1/19 at 12:31 am to Saskwatch
Pro tip: don't tell anybody where the tenderloins are located.
Posted on 9/1/19 at 1:41 pm to tigersownall
What temp and time do y'all typically do for a Boston butt?
Posted on 9/1/19 at 1:43 pm to upgrayedd
quote:
What temp and time do y'all typically do for a Boston butt?
250
Wrap at 150-160
Take off pit at 195
Posted on 9/1/19 at 1:48 pm to Rouge
Is there a general rule of time per pound at 250?
Posted on 9/1/19 at 2:06 pm to Bill Parker?
I always sneak in and go for the cheeks. I think it's best part of whole roasted pig.
Posted on 9/1/19 at 2:07 pm to upgrayedd
quote:not really
Is there a general rule of time per pound at 250?
Wrap in foil if you are worried about time.
My last one took about 14 hours. The stall was terrible.
Posted on 9/1/19 at 2:49 pm to Rouge
Do you let the butt sit out and get to room temp before putting it on?
Posted on 9/1/19 at 4:42 pm to upgrayedd
quote:nope
Do you let the butt sit out and get to room temp before putting it on?
Posted on 9/2/19 at 8:33 am to tigersownall
I did this 35lber on my Traeger. Stuff with whole chunks of garlic and made a butter based sweet/spicy injection. Covered the ears and snout with foil and started at 225 for 4 hrs, 275 for 4 hrs, and 300 for the last two hours. The skin didn’t crackle of course. Use a rosebud torch to crackle the skin. I used apple pellets. Best tasting hog I’ve ever cooked, and I’ve Cooke many pigs. The skin could have been better, but the meat was awesome.
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