Small whole hog on the smoker today

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Big Ron1

Senior Cook
Joined
Jul 11, 2007
Messages
286
Location
Houston Texas
Doing this for s small catering gig. I will try to take photos when it is done.
img_154057_0_41a182b94837f1edc6a42647b399b53c.jpg

img_154057_1_2c5efd77a6c0a5d5c1247a10ad21f65f.jpg

img_154057_2_94859ad3115ce822ec5a3e6a08522d04.jpg
 
To flip I used the upper removable grates from my smoker. If you can tell it is on one of them. I just leaned it up and let it rest on the other side on the other grate, then just slid it back in for a few more hours. I am done now and it is for a Luau and I am waiting for my batteries to charge to take more pics. Don't tell my client but this is the first hog I have ever done. Looks great. I will post more pics shortly.
 
Whole Hog-revised with finished photos

Finally posting pics. I used a oil drip pan covered in aluminum foil for presentation and clipped a few leaves from a palm tree then put around the corn, potatoes, onions and pinapple chunks I smoked. I also stuffed the hog with the same mix seasoned and stiched it up with twine. During cooking I spritzed with apple juice and pinapple juice. It was a 37lb hog and I thought it turned out pretty good.

img_154093_0_2c09c8ec0744731e5361630862b7bdb8.jpg

img_154093_1_882d0f9a185966da5fac250920673999.jpg

img_154093_2_a012cfc7f08dadf2af465af3e4043bc3.jpg
 
Beautiful!

Hey no one there will know if it's good or bad, so tell em
"I've cooked many a hog in my day, and this one came out
the best!"

They'll believe you!
 
The bad part is I only tasted tiny bite. When I took it off the grill the front legs fell off, because they were so tender. I brushed them off and tried it. It was tasty, but not enough to really get a taste?? I hope they liked it. The skin was so tough I could not eat it, I am not sure if this is supposed to happen. Overall it was a good experience and I would do it again if asked.
 
almost all my pigs have that tough skin, and that's my holy grail.
I've come close, having a lot of perfect skin, crispy with luscious
fat underneath, but never a majority.
The hard part is rarely getting a chance to practice cause there's so much of meat.
 
The fire got a little hot for a while, up to 300 then i closed off the dampers and let it get back to 250, it took about 6 hours. I used charcoal and pecan wood.
 

Latest posts

Back
Top Bottom