Tme to smoke a pig.............

[cantexduck]

I was put in charge of smoking a hog this weekend. It is going to be @ 50lbs whole. What temp should I ge the fire and what about the mop???

[CastAndBlast]

I am by far no expert, I smoked mine at 250 degrees and used an apple cider vinegar/butter mop. I think that there is a thread in the recipe section about smoking a whole hog that has some good info.

[CastAndBlast]

Sorry, I forgot, I also injected it a couple days before and vacuum sealed it until cooking time.

[Matthew]

I'd smoke it for a few hours @ 275. Then baste the heck out of it, and wrap in foil. Then pour the heat to it until the bones twist out of the ham. Bast it with whatever taste good to you. I'm partial to Stubbs pork marrinade & Grub Rub.....

[tkuehn5410]

Is this a farm raised hog or a wild hog?

Reason I ask is because I use entirely different processes for a wild hog versus a farm hog.

[cosmiccowboy]

Sorry, I forgot, I also injected it a couple days before and vacuum sealed it until cooking time.

dang

If you can vacuum seal a 50# hog I want one like yours....

[TimHicks]

Marinate it in italian dressing for one or two days and season and wrap very tightly and cook at 225 for about ..I would say 14 hours. Make sure its wrapped so you dont lose your juices. When you clean the hog leave as much fat as possible.
Seasoning I use lots of garlic and Mckormicks spicy montreal usually 2 bottles. Marinating it before hand the vinegar and oil will soak into the meat and make it even more tender..

[Dr. D]

Marinate it in italian dressing for one or two days and season and wrap very tightly and cook at 225 for about ..I would say 14 hours. Make sure its wrapped so you dont lose your juices. When you clean the hog leave as much fat as possible.
Seasoning I use lots of garlic and Mckormicks spicy montreal usually 2 bottles. Marinating it before hand the vinegar and oil will soak into the meat and make it even more tender..

I do mine more like this.^^....i cook it wrapped in foil all night the night before. Marinate for a day and cook all night between 225-250. Just how I do it.

[cantexduck]

thanks for the help!!

p.s.- yes it is wild.

[TXJon]

225*

I like to rub it down the day before, using whatever you like to rub your pork with.

Apple juice, canola oil and red pepper flakes make a decent mop.

BTW, the last of the pigs you brought me is probably pushing 120 lbs now. Ate the first one at 50 lbs live weight, and it turned out so well I wanted to get more from his sister.

[CastAndBlast]

dang

If you can vacuum seal a 50# hog I want one like yours....

Haha...that would be nice! Sorry, mine was only about 20 lbs.

[jlptexashunter]

Here is a great article and a step by step on how to cook a whole hog.

http://www.gardenandgun.com/stories/features/going_whole_hog-106#1

Enjoy

[bearintex]

THe mop I use for just about everything:

equal parts worchesterschire and Italian dressing (I usually do large amounts of meat, so I use gallon jugs here)
Allegro hickory smoke marinade
several large onions, sliced
3-4 lemons, quartered and squeezed
24 ounces of beer
cup or so or brown sugar

heat it all up to boiling for about 20 minutes, then just maintain 140ish for duration.

Best mop I've found is a kid's toy mop from HEB. Only a coule dollars, so it's treated as disposable. Be absolutely sure it is a cotton mop, and NOT rayon or other synthetic fibers. They will melt to the bottom of the pot. Trust me on this. :help:

[Burntorange Bowhunter]

Dry rub it and smoke it in a foil turkey roaster for about 6 hours. Add two beers and half a bottle of worchestire. Cover with double layered HD foil. Crank the heat up until the pan simmers for about four hours. Hopefully you do not want the meat and the bone to come out together.


Keep the juice. I'll call you and tell you how to make the best dipping sauce in the world.

BOB V. Hicks hog cookoff.......ON.

[Dale Moser]

At Bownanza we melted down a couple sticks of butter and mixed it with, beer, olive oil, copious amounts of Tony's, and black pepper.......to produce a makeshift moppin sauce........not bad!