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Old 12-08-2006, 03:47 PM   #1
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My Bud Stu Needs Help

I was just asked to do a 40 lb.pig for a club. The guy that was going to do it got sick.They want to pick it up tomorrow at 2 pm, and they will drop it off here at noon today. I have never done one this small so I am nervous about throwing it in the smoker and going to work, I don't want to come back to pig jerky. Anybody know how long this should cook and at what temperature?

Thanks,
Stu
Can any one help out on this? I have never done one that small.
Thanks
Pigs
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Old 12-08-2006, 03:53 PM   #2
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Re: My Bud Stu Needs Help

Quote:
Originally Posted by Pigs On The Wing BBQ
I was just asked to do a 40 lb.pig for a club. The guy that was going to do it got sick.They want to pick it up tomorrow at 2 pm, and they will drop it off here at noon today. I have never done one this small so I am nervous about throwing it in the smoker and going to work, I don't want to come back to pig jerky. Anybody know how long this should cook and at what temperature?

Thanks,
Stu
Can any one help out on this? I have never done one that small.
Thanks
Pigs
I've never done a whole hog, but it seems to me if a whole hog (100lbs) takes say, 12 hours. Then a 40lb pig should take around say 8hrs.

Chris, use a thermometer on this one bud!!!!! Even though it's not traditional it'll help! [smilie=a_chuckle.gif]
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Old 12-08-2006, 03:57 PM   #3
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He lives in PA. Has a sauce co. www.bbqstus.com He is a good guy. Check out the slide show, You may see some folk you know.
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Old 12-08-2006, 04:21 PM   #4
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Pigs...cook it at your normal temps...and stuff the gut with sausage...it will help the small pig cook more evenly and after your done with the 25lbs of head,bones and fat..the people can eat the sausage
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Old 12-08-2006, 06:58 PM   #5
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Smart thinking Witt. Now you talking about cased links or loose pack stuff here on sausage? Thanks.

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Old 12-08-2006, 07:11 PM   #6
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Got stick the hog guts back where the guts belong.....
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Old 12-08-2006, 08:15 PM   #7
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Ahhh now that making perfect sense now. I'm thinking of a bung at the end of the line. Make it fairly antomocially (sic) correct etc. Whutcha think? Thanks.

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Old 12-08-2006, 09:56 PM   #8
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I WANT to say " What Dave and BW said" .
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Old 12-10-2006, 08:55 PM   #9
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Pig Update

Update
Thanx Chris, I got home at this morning at 6:00am and put the pig in my southern pride since it was too cold (9*)to try to start a fire in my lang. I set it at 275, went to bed and pulled it out at 2:00pm and delivered it by 3:00. It looked pretty good and didn't get too dark at all. Brush it with a steel city glaze and it was a hit.

Stu
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