Whole Hog Cook - First Time - Looking for Some Advice
Howdy, I've finally ordered a 30-lbs whole hog, split down the belly spread-eagle cut, skin side down that I'm going to cook on my stick burner. I'm looking for some advice from any of ya'll who have done this - what temp should I keep the smoker at?, how long should I allow for the cook?, what parts of the pig are best for using the thermopen thermometer in to check for doneness?, should I baste it at all?, when is it done?
Questions like that. Any help is greatly appreciated!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Learn how to cook a whole hog the way the pros do it. Our whole hog or suckling pig smoking guide discusses everything from shopping to prepping and serving in our extensive whole hog recipe.
Comment