BBQ U alum, Project Smoke grill wrangler, and recipe tester extraordinaire Rob Baas is always up for a challenge. Place the pig in a cooler or other cold holding place over night. 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. Thank you! 10 thoughts on “ Brining a Whole Pig ” Phil Casis Almeida. Oct 22, 2016 - Whole smoked suckling pig. Happy Smoking, remember… it’s all good in the BBQ hood!! ShawnH25. Several long hooks to manipulate hot metal. Because pigs are available in a great range of weights, this ingredient list will not cover weights and amounts. That is true for just about any size pig up to a 100 pounds that will be longer or best if obtained fresh. Oh wait, I guess it’s all good, it’s pork!! I hope this article helped you learn more about how to smoke a whole hog. 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. 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. Once this part is done, the rest is easy. Then his unique twist on the onion bomb (hint: it involves both onions and bell peppers). Rub liberally all over the pig inside and out. In this guide you will find tips on making a great smoked Boston butt, from choosing the meat to serving it. 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. In fact, once I’ve skinned the pig, I go take a nap. Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup afterwards. Finish the set up by placing your lid over the pit. Of course after busting my chops, several brought some great pieces to me. Pork butts are inexpensive and really stretch a budget, and allow you to still make an amazing presentation. A hog and a hardware store are all you need to summon your inner pit master this summer. So in honor of the holidays, we asked him to smoke a whole suckling pig. 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. Overall it was just ok. 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. Lori Frazee 'AKA' Barn Goddess BBQ... Born in Northwest Indiana, Lori received her BS Degree in Agriculture from Purdue University, taught Agriculture for several years and has been self employed since 1987. Once you are ready to lower the pig into the pit, do so with the pig oriented face down and skin up. 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. December 31, 2013 at 11:21 am. We sell whole pigs or sides of pork. Make a careful incision into the pig and remove the various organ meats, stomach and so forth. December 31, 2013 at 2:19 pm. Beginning at the fourth hour, start checking the hams and shoulders for an internal temperature of 195. Fill a metal wash tub with water and then heat it to boiling. We also concentrated on the loins, and ribs. Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. 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. In general, you should plan for at least a half day to smoke a whole pig. Ensure it's legal to build a monster-truck-size fire in your backyard, then commence to pigging out. Stay 12″ Away From Your Heat Source When Cooking your Whole Pig. Durable paper bag, like the kind used for holding charcoal. Permalink. Beginning at the fourth hour, start checking the hams and shoulders for. Once your pig has sufficiently cooked through. Hi David, please email our email@example.com team and they will take care of you. A whole, smoked pig can be a truly wonderful thing to behold and eat. 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? Before you can begin the cooking process, you need to remove all of the unpleasant, inedible parts. 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. 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. 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. The brisket scraps are not used to fill the cavity for flavor, but rather to prop up the underside of the pig and to protect the loins from drying out as she cooks. or Not To Wrap? That’s not a regular freezer. I am planning on smoking a suckling pig on my Traeger in a few days. 40 pounder. 4. I need to put my tee shirt of the month on hold please. 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. One of the biggest issues in smoking an entire pig is having the space to store. Each week Lori host a BlogTalk Radio Show, Barn Goddess BBQ & More, where she interviews BBQ and Food personalities from all over the US. Lori is involved with the promotion of Sponsor's products and is currently helping with the launch of the Fire Butler Cooking System. 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. Absolutely arrange for fresh for competition. 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. 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.. 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. Then rub the coconut mixture all over the salted pig, inside and out. 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. Smoked Bacon Wrapped Alligator Meat Recipe A great appetizer from down South: Bacon wrapped alligator meat recipe. I’m about to pick up a 40 pounder now and brine it for tomorrow’s roast. 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. German Whole Hog (Spanferkel) Recipe Notes. 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. 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. When Smoking Ribs… To Wrap? 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. Place more of your chosen heat source under the shoulders and hams and keep the heat away from the ribs. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. 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. Smoking a whole pig leg is an intricate process that takes days of work in order to get tender, good-tasting meat. Thaw the pig leg completely before smoking. Carefully pour the boiling water over the pig and begin shaving off the hair. Have you been struggling with ways to feed a large crowd? You want to look for where the skin around the shoulders and hams begins to pucker up. 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. 10-03-2014, 11:44 AM #2. We use one of the other racks from the cooker, wrapped in foil and set on a folding table. Serve hot … 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. Lori will once again be competing in the World Food Championships, where Barn Goddess BBQ will represent Kenmore as the winner of their National BBQ Contest and will also be represented in Chili, for a second year in a row. You can baste with it, in an hour. This item can be ignored if you already have access to a pit that accommodates your pig. 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. For the first four hours, your focus should be on the temperature of your pit and not how hot the meat is. Smoking a whole hog is a considerably more time-consuming challenge than smoking just a simple pork butt or pig roast. That way, you can decide if you are ready to tackle this exciting, fun and tasty project. Some people prefer to shred the meat and serve it up on platters. To smoke a whole pig, it has become an easy and simple thing to do now. This is a trick that southern pit masters have used to turn smoked pig skin deliciously nice and crispy. That's because there's less overall surface area compared to cutting the meat into pieces. For the rub I suggest you mix in advance about a gallon jug worth total of your favorite pork rub. 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 photos by Rob Baas. 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. Line the bottom of the pit with wood or heated charcoal and place the grate. If you answered affirmatively to any of these questions, have I got the guide for you. One of the biggest issues in smoking an entire pig is having the space to store the carcass as it smokes to deliciousness. So when we were working together on his new book, Whole Hog BBQ, testing recipes seemed redundant. Smoking a whole hog all starts with determining the size. Great For Friends, Family, Anyone! By now some of the injection will leak out into the cavity, just leave it. I plan on cooking until it reaches 190 degrees. 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. 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. So, a suckling pig would feed 25 to 40 people. Once you are ready to lower the pig into the pit, do so with the pig oriented face down and skin up. 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. 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. Generally you can adjust the temperature up or down as you get closer to your time of 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. 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. Smoking a whole hog all starts with determining the size. 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. Enjoy! 14. Make sure to turn the animal over at least once, ideally halfway into the time you plan to let the brine do its job. You want to look for where the skin around the shoulders and hams begins to pucker up. 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. You want to keep a consistent smoke temperature between 225°F and 250°F. Basic duties during the cooking process are mopping and adding fuel as needed to maintain temperature. The experience is usually a messy one, but worth it when you taste a bite of the delicious meat! You want to plan things so that you will finish cooking hours before its time to serve the pig. That means you’ll need a freezer with enough room for about 200 to 300 pounds of meat and bone. TIP: If you are cooking for a larger crowd you may want to consider going with a smaller pig and supplementing with … 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. As previously mentioned, cooking your pig will take more than half a day. Do you love smoked pork so much that you can never seem to get your fill? Fairly simple to execute, and delicious to eat. For the first four hours, your focus should be on the temperature of your pit and not how hot the meat is. 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. See more ideas about pig roast, hog, roasted hog. 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. This is a trick that southern pit masters have used to turn smoked pig skin deliciously nice and crispy. Like, you have to consider the pig size, smoker design and also weather, wood conditions to carry out this cooking job. A 40 pounder is a fairly small pig, don't be intimidated. Thanks for the tip! You want to keep a consistent smoke temperature between 225°F and 250°F. Fill a metal wash tub with water and then heat it to boiling. This gives the rib cage the ability to open more and gives better access for some of the injection points. 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. Whether suckling pig or boar-sized beast, smoking a whole hog is the iconic, pièce de résistance of barbecue. 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. Item number three on the list above is three very, very sharp knives. 13. 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. Having said that, is it food safe sooner? 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. In this article, we will look at the ins and outs of purchasing and cooking a whole pig on a grill. December 4, 2015. If this also proves true, call upon your assistants to help you turn the pig. We charge $4.50 per pound for a whole hog and $4.75 per pound for a side of pork. The meat in this pig is incredibly tender … How to Cook Whole Hogs – step-by-step process of a whole hog pig roast. Step by Step Directions Even a Novice Cook Can Follow. You can turn out a hog that will rival the best whole hog joints in the country. 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. How Much Does a Side of Pork Cost? As long as you have a smoker big enough to accommodate the size of your pig, smoking it whole shouldn't be enormously difficult. 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. Any advise would be appreciated. Smoking out a 40.5 suckling pig on a cheap old side box smoker with modifications. For this particular party we were going with approximately 40 pound whole hog. Reply. 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. Make a careful incision into the pig and remove the various organ meats, stomach and so forth. Permalink. I like to inject the cheeks also, since that’s a favorite spot too. As we began to prep Piggy, I had already asked several of the guys for their Brisket scraps and trimming. 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. Roasting Note: If you’re cooking a smaller pig, it will take about 4 to 6 hours to roast a whole pig, but always determine when it’s finished cooking by the internal temperature. The next day, build your fire in your cooker, using whatever fuel source is appropriate for your cooker. 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. 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. Whole Pig Seven Great Tips In Cooking Your Whole Pig. Nov 12, 2020 - Explore myctfocbd's board "whole hog smoking", followed by 476 people on Pinterest. Contact Lori direct for product reviews, BlogTalk Show Ideas, or an opportunity to sponsor her Competition Cook Team. Smoked Boston Butt Recipe (Smoked Pork Butt) Boston shoulder roast, shoulder butt, shoulder blade roast. 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. Remove pig from smoker and rest for at least 30 minutes before serving. 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! Quite frankly it really stinks to have to sliced pork off of a whole hog, I’ve seen it, and it isn’t pretty. 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. On average, you will usually lose about 50 percent of the raw weight of the meat. If this also proves true, call upon your assistants to help you turn the pig. Fire up your smoker and read on. Your email address will not be published. If the whole hog is not getting done as fast as you like it simply kick that baby up, by stoking the fire. Line the bottom of the pit with wood or heated charcoal and place the grate. Remember that cooking is all about experimentation, there's no universal know how to it, so feel free to play around with different seasonings and spices. Metal grate wide enough for the pig to rest upon it. All you want to cook is the pig's fat, skin and muscle within the pig. You want to plan things so that you will finish cooking hours before its time to serve the pig. For this particular party we were going with approximately 40 pound whole hog. https://www.barbecue-smoker-recipes.com/smoking-a-whole-pig.html You want to achieve a cooking temp of around 250 degrees. For greens I like to use kale as it holds up well with the heat. Continue to smoke until internal temperature registers 190 in the thickest part of the shoulder. 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. Most of us know it by its most common name, the Boston Butt. 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. Have the slaughter-house clean the hog but have them leave on the head, all feet, and tail (a cap goes on the tail.) Shovels. Tom. Place more of your chosen heat source under the shoulders and hams and keep the heat away from the ribs. 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. 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! Now for timing, I like to plan for 12 hours for something under 75 pounds. A vented lid slightly wider than the pit. 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. 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. 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. 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. Once your pig has sufficiently cooked through. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. There are a few options when it comes to serving your whole pig. Lori is busy with Competitive Cooking in BBQ and several other categories. All you want to cook is the pig's fat, skin and muscle within the pig. One of the biggest issues in smoking an entire pig is having the space to store the carcass as it smokes to deliciousness. Then, once the pig is done, it will also take some time to get it ready to serve on the plate. Advance Prep: 12 to 24 hours for marinating the pig; Yield: 18 to 24; Method: Spit Roasting; Ingredients. 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. If you wish to take your barbecue time to apex level, then try out smoking a pig. He has gone through the 16-hour process thousands of times—from Ocala, Florida, to rural Sweden. You can replicate this at home using chips in a pan in the oven, although they won't smoke very long. Others like to include whole cuts and allow their guests to pull the meat themselves. 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. If the pig gets done early you can always reduce the heat and actually hold it on the cooker. Finish the set up by placing your lid over the pit. 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! Using fresh greens, fruits and vegetables, decorate. Thanks. 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. For cooking fuel I used royal oak lump charcoal combined with cherry and pecan wood. Place the pig on some boards. TIP: If you are cooking for a larger crowd you may want to consider going with a smaller pig and supplementing with pork butts, cooked and pulled, then stuffed into the cavity. First he gave us the “McRob” (a real boneless barbecued rib sandwich). 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. I mostly followed the Rectec recipe with the brine and temperature. 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. 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. The thawing process is going to be at least 4 days. If you can use the same rack, great, but usually you need to shift the pig off the rack used for cooking.