Whole Hog on the Smoker

[Grayson]

Have about a 35 pounder I want to smoke, never done one before. Recipe? Cooking time? Method?

[CrookedArrow]

Have about a 35 pounder I want to smoke, never done one before. Recipe? Cooking time? Method?

following...............

[BURTONboy]

Following as well

[stickman]

Brine for 24hrs.,rub with favorite pork rub, baste often(peach,pear,apple juice), smoke till meat falls off bone. Pecan,peach,or any similar wood works well. I like to sear the small ones over grill before putting them on. We smoke ours a good part of the day at around 240 degrees. I am thinking around 8-10 hours will do depending on your smoker.

[Grayson]

Brine with what? Salt and water?

8-10 hours is longer than I was expecting for a pig under 50 lbs!?!?!?!?

[BURTONboy]

Bump for yoy

[ATI]

No brine needed.
You can either skin or burn the hair off. (I skin)
Use a tiny bit of Tender Quick in your dryrub. Rub heavy all over and inside the cavity, even inject if you can. Wrap in plastic and let it sit in the fridge overnight, then fill cavity with orange/apple/cinnamon/onion or whatever you want and smoke over peach or apple wood.

[Dushon]

I make a apple cider vinegar based mop( you can put whatever you like in it, lemons, Worcestershire, butter, Wct ect) then I take honey or syrup. ( whatever I have more of at the house) and put a light coat all over the outside. Then season with your seasoning of choice. Throw em on the pit for a few hours til it starts to brown, wrap it in foil and put some mop on em every 30-45 min depending on your heat

[Dirtymike]

Brine it man, you want to brine it. Google pork brine, adjust to your flavor style. I like oak and misquite cause i dont have any apple or peach trees where i am at. I smoke it for a LONG time. Till meat is falling off. If you go long and slow the brine will help keep it moist. 8-10 hours would be about right for a whole hog. Put a pan of water in the pit with it to help moisture. Or pan of apple juice.

[dbaio1]

Another vote for a salt water based brine.
Keep it mopped with juice, esp wild hogs they can dry out.
low and slow until falling off the bone.....

[Cuz]

In

[TD2000]

Suggest you inject and or add fat from butcher shop as small pigs dry out easy and can be tough

I prefer a bigger fat wild pig

[buffalotim]

Brine retains so much juice expecially wild hog leaner = drier

[papabear33]

skin hog and brown meat on each side for an hour. then wrap in foil for couple hours. depends on size of hog on how long to cook in foil.

[JP Weld]

Following this one as well.