If this also proves true, call upon your assistants to help you turn the pig. 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. For the first four hours, your focus should be on the temperature of your pit and not how hot the meat is. 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. Your email address will not be published. Make a careful incision into the pig and remove the various organ meats, stomach and so forth. Ensure it's legal to build a monster-truck-size fire in your backyard, then commence to pigging out. For cooking fuel I used royal oak lump charcoal combined with cherry and pecan wood. Try to keep the skin intact as much as possible, this will protect the loins and hams from drying out before the rest the whole hog cooks.. Smoke at 225-250⁰ for 2.5 hours then apply a light coating of cooking spray on the skin. Generally you can adjust the temperature up or down as you get closer to your time of service. You may also want to consider killing the heat of your smoker for an hour or two, just long enough to bring the temperature under control. We use one of the other racks from the cooker, wrapped in foil and set on a folding table. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. You want to look for where the skin around the shoulders and hams begins to pucker up. To give your BBQ sauce some originality, smoke the pig feet, then cook them in a pan on the grill in the BBQ sauce to add a robust flavor to the sauce. You can replicate this at home using chips in a pan in the oven, although they won't smoke very long. Well I enjoy those details, even if for a few minutes. Once this part is done, the rest is easy. Defrosting meat helps it cook evenly and prevents the growth of bacteria, according to the U.S. Department of Agriculture Food Safety and Inspection Service. In addition to cooking time, you’ll need to account for prep time, including readying the pig itself as well as the pit and the fire. If you wish to take your barbecue time to apex level, then try out smoking a pig. Put the pig into the bags, push out as much air as you can and tie the whole mess up as tight and snug as you can. Place the pig in a cooler or other cold holding place over night. This gives the rib cage the ability to open more and gives better access for some of the injection points. This is a trick that southern pit masters have used to turn smoked pig skin deliciously nice and crispy. At 46 pounds, (ordered 2 weeks in advance from my meat purveyor), Piggy, as she is to be known, came to me frozen, bagged and boxed. As previously mentioned, cooking your pig will take more than half a day. That is true for just about any size pig up to a 100 pounds that will be longer or best if obtained fresh. For the injection, we used Sweet Smoke Q, Original Pork injection in a 2 to 1 concentrate with apple juice and peach nectar for my juices. I did a 40ish pound pig Memorial Day weekend. Now for timing, I like to plan for 12 hours for something under 75 pounds. How To Use Chicken & Turkey Rack Instructions, Gas Grill Tips & Tricks – Everything You Need To Know, Smoking Vegetables and Fruits – A How To Guide, Smoked Bologna – A Step-by-Step How To Guide, How to Trim a Brisket – Step-by-Step Guide, Competition BBQ – Everything You Need To Know, How To Use a Burger Patty Press For Hamburgers & Sliders – Cave Tools. Suggested Products: LUX Pellet Grill; Competition Blend BBQ Pellets; Ingredients. Finish the set up by placing your lid over the pit. December 31, 2013 at 2:19 pm. You may also want to consider killing the heat of your smoker for an hour or two, just long enough to bring the temperature under control. Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. There's nothing quite like opening the lid of your pellet grill and seeing a whole pig smoked to mouth-watering perfection. Oh wait, I guess it’s all good, it’s pork!! For the rub I suggest you mix in advance about a gallon jug worth total of your favorite pork rub. 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? Durable paper bag, like the kind used for holding charcoal. That way, you can decide if you are ready to tackle this exciting, fun and tasty project. He has gone through the 16-hour process thousands of times—from Ocala, Florida, to rural Sweden. 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. Permalink. The experience is usually a messy one, but worth it when you taste a bite of the delicious meat! We charge $4.50 per pound for a whole hog and $4.75 per pound for a side of pork. Have you been struggling with ways to feed a large crowd? How to smoke a whole hog. Lori is involved with the promotion of Sponsor's products and is currently helping with the launch of the Fire Butler Cooking System. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. or Not To Wrap? 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. 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. When you set out to smoke an entire pig, supplies become more a matter of quantity over quality. As previously mentioned, cooking your pig will take more than half a day. 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. Fill a metal wash tub with water and then heat it to boiling. If you can use the same rack, great, but usually you need to shift the pig off the rack used for cooking. Quite frankly it really stinks to have to sliced pork off of a whole hog, I’ve seen it, and it isn’t pretty. Serve hot … Some people prefer to shred the meat and serve it up on platters. If this also proves true, call upon your assistants to help you turn the pig. In the immortal words of Skip Steele, two-time Memphis in May Whole Hog Champion, “Trying to smoke a pig that hasn’t been skinned is like trying to get smoke into a football.” If it isn’t skinned, it will be bland. So in honor of the holidays, we asked him to smoke a whole suckling pig. Carefully pour the boiling water over the pig and begin shaving off the hair. 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! TIP: If you are cooking for a larger crowd you may want to consider going with a smaller pig and supplementing with … Each Share Saves a Steak From Being Cooked Well Done, Every Tool and Ingredient You Will Need to Smoke a Whole Pig, How To Use And Calibrate A Cooking Thermometer – Complete Instruction, History of Barbecue – The Four Types of Barbecue Found In the USA, Meat Grinders Guide: How to Carve a Rotisserie Chicken, Lean Mean Grilling Guide: Healthy Chicken Breast Recipes, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe. I’m sure there is a support group to help me with that, but if this is wrong than I don’t want to be right. Alternatively, if you want to hint to future guests that you will be doing this for a big and upcoming event, feel free to excite them by sharing this article. 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. 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. This item can be ignored if you already have access to a pit that accommodates your pig. If you are smoking on a large EGG, you will need to cut the suckling pig in half. I mostly followed the Rectec recipe with the brine and temperature. Whether you have any comments on the methodology used in this guide or you just want to share your own experiences in preparing an entire pig for the smokehouse, feel free to leave a comment below. 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. Place the pig on some boards. Contact Lori direct for product reviews, BlogTalk Show Ideas, or an opportunity to sponsor her Competition Cook Team. Many Traeger smokers are large enough to fit an entire pig! First let me say, I know why someone might shy away from it in this case. Happy Smoking, remember… it’s all good in the BBQ hood!! Remove pig from smoker and rest for at least 30 minutes before serving. 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. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. If you answered affirmatively to any of these questions, have I got the guide for you. We used my offset smoker and burned hickory and red oak. You want to plan things so that you will finish cooking hours before its time to serve the pig. great guide but have researched so many methods to smoking a whole hog and have only done a couple but now I have to do a 100lb one for my sonswedding in November. Carefully pour the boiling water over the pig and begin shaving off the hair. Nov 12, 2020 - Explore myctfocbd's board "whole hog smoking", followed by 476 people on Pinterest. This process of cooking a whole hog is truly gratifying whether for a catering job, neighbor’s party, or in the case of this one, the end of the year party, for the Florida BBQ Association. 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. Beginning at the fourth hour, start checking the hams and shoulders for an internal temperature of 195. Rub liberally all over the pig inside and out. Metal grate wide enough for the pig to rest upon it. December 4, 2015. You want to keep a consistent smoke temperature between 225°F and 250°F. However, smoking a whole hog takes more time and preparation than buying a pork shoulder or a set of chops. Considerations When Deciding Whether to Cook a Whole Hog. Oct 22, 2016 - Whole smoked suckling pig. "Suckling pig is a real special-occasion dish," says Alistair Wise, "and not a bad substitute for cooking a pig in a pit. Whether suckling pig or boar-sized beast, smoking a whole hog is the iconic, pièce de résistance of barbecue. The thawing process is going to be at least 4 days. Have you ever wanted to go "whole hog" with your smoking? You want to look for where the skin around the shoulders and hams begins to pucker up. I hope this article helped you learn more about how to smoke a whole hog. We're talking about doing a suckling pig for my son's graduation. I like to inject into the pork belly too, that is where if you are serving from the pig to plate, you can really make some veteran pig picker happy with the fresh bacon, swirled to tasty perfection. 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. Smoking a whole pig leg is an intricate process that takes days of work in order to get tender, good-tasting meat. In this guide you will find tips on making a great smoked Boston butt, from choosing the meat to serving it. Basic duties during the cooking process are mopping and adding fuel as needed to maintain temperature. We also concentrated on the loins, and ribs. BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. Reply. For this particular party we were going with approximately 40 pound whole hog. A 40 pounder is a fairly small pig, don't be intimidated. Like, you have to consider the pig size, smoker design and also weather, wood conditions to carry out this cooking job. A hog and a hardware store are all you need to summon your inner pit master this summer. Most grocery stores don’t just carry a whole pig, so you’ll want to call around to local butcher shops and special-order one. Currently living in North Central Florida where she, her fiancee, 2 dogs, goldfish, Senagal Parrot, and 35 year old Greek Tortoise now call home. All you want to cook is the pig's fat, skin and muscle within the pig. Here are a few tips that you need to follow to have a whole pig that not only tastes good, but looks good enough for your presentation too. 10-03-2014, 11:44 AM #2. If the pig gets done early you can always reduce the heat and actually hold it on the cooker. 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. Since each person will eat about 4 to 6 ounces of meat, you should approximate a half pound to three-quarters pound of uncooked meat per person at your party. Some pigs can cost over $3 per pound, but sometimes the butcher will give you a better deal if you order a larger pig. Your email address will not be published. If you get an unexpected rise in temperature, lower the temperature in the smoker-pour some water over a small portion of the heat source or toss in some ice. It is my sincere hope that you readers have enjoyed this especially involved tutorial on everything involved when it comes to smoking a whole pig. I plan on cooking until it reaches 190 degrees. Once your pig has sufficiently cooked through. That's because there's less overall surface area compared to cutting the meat into pieces. 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. I have read that it will take 2.5 hours one place and 5+ hours another place. In this single recipe, there incorporate lots of variables. Place more of your chosen heat source under the shoulders and hams and keep the heat away from the ribs. This is a trick that southern pit masters have used to turn smoked pig skin deliciously nice and crispy. Advance Prep: 12 to 24 hours for marinating the pig; Yield: 18 to 24; Method: Spit Roasting; Ingredients. Any advise would be appreciated. On average, you will usually lose about 50 percent of the raw weight of the meat. December 31, 2013 at 11:21 am. As a competitor, this one woman team, competes in both the Florida BBQ Association as well as the KCBS, is a Certified FBA Judge, Rep-in-training, and serves on the Board of Directors for Florida. I also like to go in and remove the first three ribs towards the head. I’m about to pick up a 40 pounder now and brine it for tomorrow’s roast. 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. You can turn out a hog that will rival the best whole hog joints in the country. 4. Stay 12″ Away From Your Heat Source When Cooking your Whole Pig. Prep Time 15 mins Cook Time 8 hrs Absolutely arrange for fresh for competition. Smoking a whole hog all starts with determining the size. Rub the pig down and up (put it in a giant garbage bag or large plastic bin), inside and out with the kosher salt. Whole Pig Seven Great Tips In Cooking Your Whole Pig. Place the triple-bag rig into a 15-quart container, move the container to the fridge and let the mixture sit anywhere from 12 to 24 hours. 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. Step by Step Directions Even a Novice Cook Can Follow. Once you are ready to lower the pig into the pit, do so with the pig oriented face down and skin up. I like to inject the cheeks also, since that’s a favorite spot too. All you want to cook is the pig's fat, skin and muscle within the pig. Try to keep the skin intact as much as possible, this will protect the loins and hams from drying out before the rest the whole hog cooks. We sell whole pigs or sides of pork. 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. 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. Thaw the pig leg completely before smoking. How Much Does a Side of Pork Cost? Using fresh greens, fruits and vegetables, decorate. 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. Today we’re talking all about cooking a Whole Hog! 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. Make a careful incision into the pig and remove the various organ meats, stomach and so forth. Great For Friends, Family, Anyone! That said, I never professed to be the supreme master on the subject. Smoked Bacon Wrapped Alligator Meat Recipe A great appetizer from down South: Bacon wrapped alligator meat recipe. 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. I mixed up 2 gallons total of this injection mix and began to inject heavily in the hams and the shoulders of the whole pig. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. Using a temperature probe, I use this instant read thermometer (that particular brand goes on sale quite often so check it out to see if you can get a great deal) as they are fast and very accurate, you are looking for at least 180 degrees Fahrenheit in the hams and shoulders. You want to keep a consistent smoke temperature between 225°F and 250°F. 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. You can baste with it, in an hour. Smoking a whole hog all starts with determining the size. Well yes it is, BUT, it will not be as tender or pickable (Yes that’s a word). Shovels. 13. 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. Happy New Year. 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. 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. Fire up your smoker and read on. To successfully roast the pig over open heat, it will need to be affixed to a spit—a long, straight pole that runs through a piece of meat being cooked whole. 10 thoughts on “ Brining a Whole Pig ” Phil Casis Almeida. Thanks. Each week Lori host a BlogTalk Radio Show, Barn Goddess BBQ & More, where she interviews BBQ and Food personalities from all over the US. You want to plan things so that you will finish cooking hours before its time to serve the pig. 40 pounder. When you do a whole pig you are compromising temperatures and techniques. Because pigs are available in a great range of weights, this ingredient list will not cover weights and amounts. One of the biggest issues in smoking an entire pig is having the space to store the carcass as it smokes to deliciousness. Alternatively, you may want to serve your smoked pork on its back and let your guests just pull the super-tender meat directly off of the carcass. Have the slaughter-house clean the hog but have them leave on the head, all feet, and tail (a cap goes on the tail.) In general, you should plan for at least a half day to smoke a whole pig. A vented lid slightly wider than the pit. If the whole hog is not getting done as fast as you like it simply kick that baby up, by stoking the fire. I love preparing smoked pork from an entire carcass just as much as my guests enjoy the taste and love I put into the process and I hope that this guide has inspired a similar level of passion within yourselves. 14. 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. There are a few options when it comes to serving your whole 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. Tom. For greens I like to use kale as it holds up well with the heat. 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. 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. By now some of the injection will leak out into the cavity, just leave it. 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! You will have to be familiar with your cooker to know how much wood you will need to maintain the temp at 250 for roughly 12 hours of cook time. 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. https://www.barbecue-smoker-recipes.com/smoking-a-whole-pig.html The next day, build your fire in your cooker, using whatever fuel source is appropriate for your cooker. Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. One of the biggest issues in smoking an entire pig is having the space to store. Overall it was just ok. Thank you! I am planning on smoking a suckling pig on my Traeger in a few days. Thanks for the tip! While you may be able to find a smoker big enough to accommodate an entire pig's body, it is demonstrably cheaper to grab some shovels and dig up a modest-sized portion of the backyard owned by you, a friend or one of your family members and use that pit as the base of operations for smoking an entire pig. How to Cook Whole Hogs – step-by-step process of a whole hog pig roast. That means you’ll need a freezer with enough room for about 200 to 300 pounds of meat and bone. Finish the set up by placing your lid over the pit. In fact, once I’ve skinned the pig, I go take a nap. To smoke a whole pig, it has become an easy and simple thing to do now. Now your master piece is now complete, how do you dress it up and present Piggy? For mop you can use the juice in the pigs cavity, every 45 minutes or so, or a BBQ Mop can be purchase at any BBQ outlet or online store. 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. All photos by Rob Baas. Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). 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. Think of it as 4 butts, it will not cook much differently than that. For the first four hours, your focus should be on the temperature of your pit and not how hot the meat is. Permalink. Related: Smoked Brisket Recipe (Using Flat) With Homemade Brisket Rub. Enjoy! Having said that, is it food safe sooner? Then, once the pig is done, it will also take some time to get it ready to serve on the plate. German Whole Hog (Spanferkel) Recipe Notes. 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.