So when we were working together on his new book, Whole Hog BBQ, testing recipes seemed redundant. We use one of the other racks from the cooker, wrapped in foil and set on a folding table. Several long hooks to manipulate hot metal. This is a trick that southern pit masters have used to turn smoked pig skin deliciously nice and crispy. If you do not have a pit on hand, go ahead and grab your helpers and some shovels and dig out a pit sufficiently sized for your pig. It's different from your usual recipes, Texas brisket with bbq sauces, Carolina style ribs for a party, or what wood chunks to burn or bbq rub to use. It can take as little as four to six hours for a smaller pig, but as many as eight or nine hours for a larger pig. Your email address will not be published. Once you think the skin has puckered, jab at it and see if the meat slides off-when you can just pull a bone free without resistance. A 40 pounder is a fairly small pig, don't be intimidated. Finish by injecting your preferred apple liquid into the hams and shoulders, covering the ears and snout with foil and saturating the insides and outsides with kosher salt. Stay 12″ Away From Your Heat Source When Cooking your Whole Pig. Fill a metal wash tub with water and then heat it to boiling. If you take this approach, remember to leave bbq sauces and yellow mustard near the carcass so that your guests can immediately apply sauce after plating up some of your he prized pig. Permalink. Beginning at the fourth hour, start checking the hams and shoulders for. I love it when I have enough time off from work to smoke an entire pig in my back yard while hang out with my friends and family; it can be a big hit for reuniting with friends and family who have grown distant. And smoking a pig is easy… just as long as you have a pit that can handle the job and a few buddies to help with the heavy lifting. Using a brush or a mop, lightly brush the entire whole hog with your favorite pork glaze and hold some back to pour over later and/or for guests to use for dip. That's because there's less overall surface area compared to cutting the meat into pieces. December 4, 2015. That means a 20 pound suckling pig would yield about 10 pounds of edible meat, and a 60 pound hog would yield about 30 pounds of meat. ShawnH25. Here's my game plan and some things to think about: I know from cooking many whole shoulders that larger, whole cuts take longer to cook and get a little less smoke flavor. Now for timing, I like to plan for 12 hours for something under 75 pounds. Don’t get me wrong, not everyone wants to stay up all night, probably burn yourself with hot sugar sauce at least once, maybe inject your own hand, right after you have cut yourself while snapping the bones, just after pulling a muscle in your back, lifting a piece of meat bigger than you should have, however do I want to do it again… you bet cha! There are a few options when it comes to serving your whole pig. Like, you have to consider the pig size, smoker design and also weather, wood conditions to carry out this cooking job. It’s a long process, so it’s always best to give yourself a few extra hours to make sure no one is waiting around hungry! Smoking a whole hog all starts with determining the size. Take your durable paper bag, open it up so that it is a flat sheet, set it aflame, grasp at it with your tongs and then spread it out across the skin. Contact Lori direct for product reviews, BlogTalk Show Ideas, or an opportunity to sponsor her Competition Cook Team. If you wish to take your barbecue time to apex level, then try out smoking a pig. Spits are large, pricey and somewhat unwieldy, and aren’t the kind of thing most people have lying around in their homes, but they can sometimes be rented from farms or traditional barbecue suppliers. Unless you’re buying a whole pig that you plan to plow through in a single event—a pig roast block party, for example—you’re probably buying this pig for you and your loved ones to eat over time. For best results, ask the butcher to split the pig in half and remove the head to make sure it will easily fit inside your grill. In this single recipe, there incorporate lots of variables. this gives you some wiggle room to bring the pig to the ideal cooking temperature range of 195°F to 205°F, measured at the shoulder. Continue to smoke until internal temperature registers 190 in the thickest part of the shoulder. If this going to be your first cook on a smoker then you’re probably not starting out with this, BUT you have to start somewhere as the whole hog is something that nearly every Pitmaster wants to do eventually. I have read that it will take 2.5 hours one place and 5+ hours another place. Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. Make a skirting all the way around the base between the pig and the table and cut the other fruits and veggies to add some color around the pig. For temp, I would go with 275-300, that's a little hotter than many would recommend, but I don't find it affects the final product much with a whole hog. Whole Pig Seven Great Tips In Cooking Your Whole Pig. Then rub the coconut mixture all over the salted pig, inside and out. However, smoking a whole hog takes more time and preparation than buying a pork shoulder or a set of chops. Rub liberally all over the pig inside and out. Once you are ready to lower the pig into the pit, do so with the pig oriented face down and skin up. For cooking fuel I used royal oak lump charcoal combined with cherry and pecan wood. One of the biggest issues in smoking an entire pig is having the space to store. You want to plan things so that you will finish cooking hours before its time to serve the pig. Arrange the pig on the cooking grate and protect the ears and snout with aluminum foil. How to smoke a whole hog. After we laid her out on a table, cavity side up, I use a heavy meat knife to score the ribs on each side of the spine to lay her open. stumped on doing it with ribs up or ribs down the presentation is more appealing with the hog being up right.also is it best for drip pans and direct or indirect heat? For this particular party we were going with approximately 40 pound whole hog. Item number three on the list above is three very, very sharp knives. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. Metal grate wide enough for the pig to rest upon it, Several long hooks to manipulate hot metal, Durable paper bag, like the kind used for holding charcoal, Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Brisket Recipe (Using Flat) With Homemade Brisket Rub, Roasted Peppers Recipe and Tips on Grilling These Fiery Morsels, Bacon Explosion: Smoked Bacon Wrapped Breakfast Sushi. The price is based on the hanging weight of the pig, which is the weight after the head, feet and organs have been removed, but before it has been butchered into usable cuts. Fill a metal wash tub with water and then heat it to boiling. 40 pounder. I plan on cooking until it reaches 190 degrees. After you’ve reached 180 degrees within the hams and shoulders of your hog, your pig nearly complete as it’s not time to make it really shine. Finish by injecting your preferred apple liquid into the hams and shoulders, covering the ears and snout with foil and saturating the insides and outsides with kosher salt. Looking for a dish to blast your holiday party into the stratosphere? A vented lid slightly wider than the pit. Check on things every hour with the infrared thermometer and know that this can take anywhere from 14 to 18 hours, depending on the weight of your particular porker; a good rule of thumb is it takes 90 minutes plus one hour per pound to fully smoke a pig. It is time for you to extricate the pig from its vessel of smoke and metal, using the metal hooks to lift the pig up by the grate, and then transfer it to wherever you plan to put your carving and knife skills to work. Today we’re talking all about cooking a Whole Hog! It is time for you to extricate the pig from its vessel of smoke and metal, using the metal hooks to lift the pig up by the grate, and then transfer it to wherever you plan to put your carving and knife skills to work. Jump to Recipe Jump to Video Print Recipe Hosting a whole pig roast is an amazing way to feed a crowd and the presentation of a beautifully smoked pig can’t be beat. That’s not a regular freezer. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). Once you are ready to lower the pig into the pit, do so with the pig oriented face down and skin up. Carefully pour the boiling water over the pig and begin shaving off the hair. Overall it was just ok. Cooking a pig belly-up doesn't have the presentation appeal of a whole pig in a crouched position, but this method lets the skin contain more of the juices as it cooks and exposes more of the meat to the smoke, so we believe it makes more juicy and tasty pulled pork. You want to look for where the skin around the shoulders and hams begins to pucker up. In this article, we will look at the ins and outs of purchasing and cooking a whole pig on a grill. One of the biggest issues in smoking an entire pig is having the space to store the carcass as it smokes to deliciousness. Once your pig has sufficiently cooked through. or Not To Wrap? This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Quite frankly it really stinks to have to sliced pork off of a whole hog, I’ve seen it, and it isn’t pretty. You’ll want to look for a suckling pig (one that weighs about 20 pounds) or a smaller pig (around 60 pounds) depending on the size of your Traeger. You want to keep a consistent smoke temperature between 225°F and 250°F. Your email address will not be published. All photos by Rob Baas. First he gave us the “McRob” (a real boneless barbecued rib sandwich). Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. If you can use the same rack, great, but usually you need to shift the pig off the rack used for cooking. Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. When you do a whole pig you are compromising temperatures and techniques. Smoked Boston Butt Recipe (Smoked Pork Butt) Boston shoulder roast, shoulder butt, shoulder blade roast. For me, cooking to serve a bunch of Pro BBQ competitors that you know are great cooks, well, needless to say, was nerve wrecking but I gave it my best and it turned out great! A whole, smoked pig can be a truly wonderful thing to behold and eat. Have you been struggling with ways to feed a large crowd? If you answered affirmatively to any of these questions, have I got the guide for you. I said this is a gratifying process, I didn’t say it would be easy, after all, if Competition BBQ and smoking meats were easy, then everyone would do it. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Smoked Boston Butt Recipe (Smoked Pork Butt), Smoked Bacon Wrapped Alligator Meat Recipe, Beer Marinated Chicken Wrapped In Bacon And Grilled, How To Butcher a Whole Pig (Every Pork Cut Explained), Cuban Lechon Recipe (Whole Hog in a Roasting Box), Water Wheel Spit Roasted Whole Venison Recipe, Spray inside of cooker with no-stick spray, helps with clean up. Thanks. That is true for just about any size pig up to a 100 pounds that will be longer or best if obtained fresh. Take your durable paper bag, open it up so that it is a flat sheet, set it aflame, grasp at it with your tongs and then spread it out across the skin. Thaw the pig leg completely before smoking. That is, until Sam and I decided to cook a pig together at my home in Dallas, Texas, to coincide with my 40 th birthday party. The experience is usually a messy one, but worth it when you taste a bite of the delicious meat! Finish the set up by placing your lid over the pit. Metal grate wide enough for the pig to rest upon it. Shovels. I need to put my tee shirt of the month on hold please. Using fresh greens, fruits and vegetables, decorate. A hog and a hardware store are all you need to summon your inner pit master this summer. If you are smoking on a large EGG, you will need to cut the suckling pig in half. I typically do a 120 pound pig for 70 people but that didn't seem like a good idea this year so I got the suckling pig. Smoke the suckling pig 5-6 hours, or until the internal temperature reaches 165 degrees F. Remove the suckling pig from the EGG and let rest 5-10 minutes prior to picking the meat off. Most of us know it by its most common name, the Boston Butt. Because pigs are available in a great range of weights, this ingredient list will not cover weights and amounts. Due to size, place the pig in a large cooler, un-bagged and boxed, and fill with ice, in the body cavity, as well as all around the pig.