I am looking for some tips on smokeing a whole hog. Good rubs to use, how long, temperature of pit, temperature internaly of meat, etc, etc.
Any ideas or comments appreciated.
LAst year at the Texas Shoot-Out we pit cooked a whole javi. Have 3 days of camp fire coals we dug a pit about 2 foot deep put in a layer of coals. covered with dirt about 2 inches then placed seasoned javi in wine/water soaked burlap bag placed on top of dirt then put a tin sheet on top of that then covered until no more smoke was escaping. Left for 6 hours and came back to a falling off the bone delight. This was kind of a last minute idea so the only seasoning we had were Jack-in-the-box hot sauce/salt/pepper/season salt. We did marinate teh javi in a bottle of cheap wine for about 4 hours. All in all it was very surprising results. We will be doing it again this year but taking more seasonings. I think the internal temp of pork should be around 165 degrees when fully cooked. This was also our first attempt at pit cooking.
here is how I do my whole hog,,Kill the hog then I put it in the cooler with 4 bottles of Italian dressing and gallon of vinegar and ice all,,24 hours next day I season with Garlic powder,, about a whole bottle, one bottle of mkcormics spicy montreal..I then wrap the foil where non juice will leave,,heavy heavy dunty and make a pan out of it to hold the juices,,,make sure no salt,,no salt !!!Wrap tightly,,can add onions,or apples to the cavity,, Wrap tight, and rewrap and rewrap..dont worry it will still smoke,,I cook it on 225/250 for at least 18 hours..its done when your hungry,,No it usually will take about 18 hours for a 100 pounder,the meet will just fall apart..and the bones will pull out.
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