-
General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
smoking whole pig
- Thread starter ldpeppers
- Start date
I did a whole hog, about 45lb hanging weight (35lb trimmed) this summer and it was the single best bbq experience of my life!
Have the pig butterflied or just split right down the middle.
1 cup brown sugar
1/4 cup salt (more if you want)
1/2 cup good quality paprika
2 tbsp garlic granules
1 tsp thyme
1 tsp cayenne
1/2 tbsp black pepper
Rub it all up on the inside of the pig
Smoke with wild apple wood (never orchard) or cherry. About 14 hours skin side down if you want pulled pork, 10-11hrs if you want it sliced/chopped. Absolutely delicious. Don't forget to mix some of that loin meat in with your shoulder and ham. Maybe even slice the belly after and grill it over high heat for some real bacon.
Have the pig butterflied or just split right down the middle.
1 cup brown sugar
1/4 cup salt (more if you want)
1/2 cup good quality paprika
2 tbsp garlic granules
1 tsp thyme
1 tsp cayenne
1/2 tbsp black pepper
Rub it all up on the inside of the pig
Smoke with wild apple wood (never orchard) or cherry. About 14 hours skin side down if you want pulled pork, 10-11hrs if you want it sliced/chopped. Absolutely delicious. Don't forget to mix some of that loin meat in with your shoulder and ham. Maybe even slice the belly after and grill it over high heat for some real bacon.
Amps got it goin on with that recipe!
I'd be all over that
I'd be all over that
dont forget to mop....
1 cup cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup unsalted butter
1/4 cup sugar
2 tblsp worsterchestershire (sp)
1 tblsp hot sauce
1 lemon tinly sliced
2 tsp salt
1 tsp hot pepper powder
mix and simmer for 15 min. mop on meat every 30min to hour after half way point or 4hrs.
1 cup cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup unsalted butter
1/4 cup sugar
2 tblsp worsterchestershire (sp)
1 tblsp hot sauce
1 lemon tinly sliced
2 tsp salt
1 tsp hot pepper powder
mix and simmer for 15 min. mop on meat every 30min to hour after half way point or 4hrs.
Aim for 225 and try not to let it go below 210 or you'll be in for a longgggg cook.
By spliting it, I mean using a super sharp knife (or have the butcher use his saw) to cut down the back bone of the pig so you wind up with 2 halfs. Makes it easier to lay it flat and get even cooking while being able to get to the meat for seasoning and mopping. The skin winds up acting like a big bowl for all the juices as well.
Best of luck man! Pictures are a necessity.
By spliting it, I mean using a super sharp knife (or have the butcher use his saw) to cut down the back bone of the pig so you wind up with 2 halfs. Makes it easier to lay it flat and get even cooking while being able to get to the meat for seasoning and mopping. The skin winds up acting like a big bowl for all the juices as well.
Best of luck man! Pictures are a necessity.
Here's the the pic of it going on pit... And then the apple got here
Just in time like 1 hr or so after it was
Everything thing looking good will be watchin temps for the next
Hour or so... Then one big log or 2 over night then get up early and fire it all back up....
Ok lamb came out and rested for 20 mins or so 2 beers or so... Then after that
kids wanted to sample it.!
Just in time like 1 hr or so after it was
Everything thing looking good will be watchin temps for the next
Hour or so... Then one big log or 2 over night then get up early and fire it all back up....
Ok lamb came out and rested for 20 mins or so 2 beers or so... Then after that
kids wanted to sample it.!
Very well done sir! You "smoked" it!
Just came in from checking on pit.. Temp was a little
Low.. Right around 200.. So I added another whole
Log and a few split logs should be fine over night
It started to sprinkle so that could have something
To do with heat it's fighting against that...
Yea man can't wait to taste that pork....
Yes that splitter Is badass... My woman research that
A long time before she got that for me.......
The lamb was awesome....
Thanks bro will be updating as much as I can....
Low.. Right around 200.. So I added another whole
Log and a few split logs should be fine over night
It started to sprinkle so that could have something
To do with heat it's fighting against that...
Yea man can't wait to taste that pork....
Yes that splitter Is badass... My woman research that
A long time before she got that for me.......
The lamb was awesome....
Thanks bro will be updating as much as I can....
Awesome job David! … /me loves pig, it’s in da cubano’s blood 
Nice pics and smoker, mines not big enough to do the whole pigs so when we do, I use my brothers Caja China. They work nice but his box doesn’t hold big chunks of wood as its more for charcoal but we always put enough in for da taste. Enjoy mon & great job!
On another note, not sure if anyone's ever been to Hawaii but if you ever go, a must attend is a traditional Hawaiian kalua pig roast. The one I happened to see and later the next day attend was the most impressive smoker build I've ever seen. Too long to describe here but suffice to say the entire pig was roasted a good 8 to 10' below the beach over lava rocks, wood and the chimney stacks were holes left from removing long poles down to the pit before they buried the entire thing ... truly a cool process to see in action and later enjoy eating.
Nice pics and smoker, mines not big enough to do the whole pigs so when we do, I use my brothers Caja China. They work nice but his box doesn’t hold big chunks of wood as its more for charcoal but we always put enough in for da taste. Enjoy mon & great job!On another note, not sure if anyone's ever been to Hawaii but if you ever go, a must attend is a traditional Hawaiian kalua pig roast. The one I happened to see and later the next day attend was the most impressive smoker build I've ever seen. Too long to describe here but suffice to say the entire pig was roasted a good 8 to 10' below the beach over lava rocks, wood and the chimney stacks were holes left from removing long poles down to the pit before they buried the entire thing ... truly a cool process to see in action and later enjoy eating.
