Hog cook times

[bigbook]

OK I've been tasked with cooking a hog to keep our sponsor happy .
So I'm going on a hog approximately 140 lbs . Not sure because they haven't shot it yet. Wild hogs on property. I've been told..
So ball park times are needed. I'll be cooking at 230-250 degrees average on my offset 250 gl rig
I'm thinking around 18 hrs minimum.im going to pack loins with ground sausage. As a heat shield.
Let's hear those tips. Thanks

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[Stewart]

If time allows I'd inject the shoulders hams loins. It's personal preference I guess. I use a product from Goya called mojo criollo. I run my stick burner between 225-275 I let it swing things happen lol. Your times sound about right obviously cookers vary weather all the usual things I'm sure you know about. I butterfly my pigs and cook them on their back the entire cook. Basically the juices pool in the cavity insulating the loins. This also cuts my cooking times and helps cook evenly.

[bigbook]

I don't have the set up to flip a pig so Yea I am going to cook skin down and foil it for half the cook. So I don't burn the shin side . Your idea of injection is a good one I'll make up a gallon of some witches brew and blow it up with liquid.
What do you use to lay it flat do you just cut ribs off spine or saw it down the middle. ?
I've seen it done once on TV so no clue on it..

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[Stewart]

I've used a hatchet and hammer and a saw. Depends on what's handy that early in the morning lol. I start at the neck and run a straight line down the spine. Being careful you don't go all the way thru puncturing the skin. Once you go the full length pushing on the outside of the ribs towards the table you can crack the vertebrae laying the pig out flat. Pull the spinal cord out and your in business.

[bigbook]

OK foil it first or foil after so many hours once color is reached

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[Stewart]

Think it's preference. I don't foil mine I let em go. Usually they end up a nice mahogany color there's pics of some I did last year in my trailer build thread. Never had anyone complain bout the appearance.

[Stewart]

Also I trim back the skin on the shoulders and hams. I use yellow mustard as a binder and I coat the bejesus outta that lil squeeler with rub.

[BitBucket]

Also I trim back the skin on the shoulders and hams. I use yellow mustard as a binder and I coat the bejesus outta that lil squeeler with rub.

I'll second that. You basically can't over-season especially the parts Stewart mentioned. Although I've only cooked one whole beast (small, ~85 lb), and that was in a 'roaster box', it was very much under-seasoned.

[Stewart]

Large portions of meat such as hogs can take the seasoning. I've cooked a lot of pigs I do them all the same way with the exact same results.

[bigbook]

OK I'll lay foil under the bugger and Rap if color goes too dark.
We have a good run for butts and we will make a gallon of it for porky da pig
I'm going to pump about a gl of injection in each ham if I can. Aiming for a Michigan man look.
What temp suggestions at ham... Shoulders loins
I shoot for 195on Boston butt. ...That is when it's all by itself. Whole is another thing
I'm eager to get this cooking!!


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[Stewart]

I try to shoot for 180-185. Once you pull him from the cooker to rest ,the temps will keep climbing and you will fall in your normal butt temps.

[bigbook]

Well they brought the hog to us in a cooler. All jacked up skinned and quartered. So no whole hog this time . Unfortunately the shooter was in a hurry and quartered nthe hog with a sawzall . Needless to say a mess .
We did manage to get most of the meat cleaned up and cooked
All in all a great cook and a happy bunch of party folks.

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[Squiggle]

Yuuuum, looks awesome!

[Big T]

[temurf]

Mighty tasty looking there bigbook

[ajfoxy]

Certainly looks tasty.

[Stewart]

Gotta role with the punches good recovery tho meat looks real good

[forty_creek]

Way to roll with it! Strong Work bigbook!


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[Rodcrafter]

[KingSmoke]

I have seen pigs done, but never a whole wild hog. I've shot close to 100 of them but always butchered them or gave them to folks. What are you going to do about all the hair? I would pressure wash it if possible. They nasty. 140 lbs is a good size. Make sure its a sow. Pro-tip, the little piglets are incredible fried up like a rabbit.

[Stewart]

I have never had the opportunity to cook a whole wild hog. Only domestic piggys. I'm sure the same methods as far as washing and shaving hair would apply just a little longer since they have a thick coat. I hope to go south someday on a pig hunt so I can check it off my to do list lol.

[streetsmoker75]

Would a 30x72 RF Smoker be big enough to cook a hog

[mp4]

Yup -

[Rodcrafter]

Yup


Making memories!

[Stewart]