Smoking Pit-Going Whole Hog

[johnr]

Looks pretty awesome

 

[fishman]

one thing we always do is put a apple in pigs mouth, not sure why, looks kinda cool

 

[Kickemup]

I'm just wondering when we're supposed to show up.

We will let u know after it is all gone.

 

[DirtyMike]

Shots have been fired I see.

 

[WLYHNTR]

https://youtu.be/_FcTamq3OAE

This guy used sheet metal for the top

 

[luvcatchingbass]

I'm just wondering when we're supposed to show up.

Depends on how many crank baits and how much beer you plan to bring

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I've done quite a bit of reading in the last 1.5 year on how I am going to make this pig which should weigh somewhere around 90-115lbs and think I have a pretty good plan, but wouldn't mid some input from others.
Should I split the spine to help open up the cavity a little more?
Right now planning to lay it in cavity down for about first half of cooking then flip it onto its back to finish (remember coals will not be directly under the animal), Does this sound like a decent idea?
When we flip it over should I lay anything over the rib and loin sections to keep them moist, I'm thinking some fresh sausage/brats and maybe some bacon?
Planning on injecting with a mix I have used before, rub inside of cavity with either oil or yellow mustard then my rub mix, rub skin with a coat of oil and kosher salt to help protect the skin and help pull some moisture for crispy skin.

 

[DirtyMike]

Depends on how many crank baits and how much beer you plan to bring

I can promise busch lights.

 

[Fishmission]

Please answer Dirties question, a pm with address will be fine
I can chip in two lightly used planer boards plus beer

 

[MarbleEyez]

https://youtu.be/_FcTamq3OAE

This guy used sheet metal for the top

can feed 150-200 of your closest friends...... RIGGHHTT

 

[Pigsticker]

Hey, saw this thread and couldn't help but reply. The method of cook you have built is referred to as a "cuban oven". They are easy, portable and can cook a pig in a short amount of time as compared to a pit. Some of the posters have great ideas and some not so much. As far as the rocks go, be careful. You need porous, igneous style rocks. Very dense rocks like granite can hold moisture and when exposed to high heat can actually "explode". I have done lots of research into different methods of pig roasting and have shyed away from the rock method due to this reason. Igneous (volcanic) rocks are hard to find up here. As for the four corners method, you are spot on. You will need to re-stoke the charcoals approximately every 45 minutes to keep the heat up. Make sure you can pull a block out from each end to add briquettes or charcoal to the corners as needed. As for the top, I use tinfoil. I lay rows down and then put the plywood on top. This helps reflect the heat back into the pit and onto the topside of the pig for more even cooking. The plywood simply keeps the foil in place during breezier weather. If you are looking for a sturdier top, I would search out old pieces of tin often found on old farm/homestead sites. An old piece of metal grainery roof or a side panel from a thrasher might work to hold heat in your pit. As for filling the blocks with sand... I wouldn't worry about that. The pit holds enough heat and the holes have dead air space that I haven't found it to be necessary yet. Maybe in super cold, dead of winter and windy weather it could be beneficial but not for any sort of spring/summer/fall climate.

I use a wet marinade and rub the pig down the night before the cook. I then cover the pig with a tarp and set in an inflatable pool then cover the top with ice to keep the pig cool overnight while the marinade works. For your set up it would be wise to split the spine but not pierce the skin on the backside so that the pig lays splayed out for more even cooking. Split from the tail bone all the way through the chin of the jaw. I lay the pig on my racks with the back facing the coals first and the cavity towards the top. This keeps the wet marinade on the pig longer during the cook process. After just a bit of halfway through the cook I flip the pig and finish the cavity side and pour some remaining marinade over the cooked back. As for the skin...good luck. Most often we have found it unedible as it gets extremely crispy and almost impossible to chew. But...I also finish a 100 lb pig in 6 hours utilizing this method so it is a faster cook. As for the meat, its extremely delicious. Not to the level of every chunk shredding with a fork, but nice firm meat chunks (main course style) and some shredded meat from the outermost cooked areas available for sandwiches.

As for portions, last year I did a 140 lb pig. An error happened at ordering so I took on the task of this enormous beast. It took close to 8 hours for the cook. I fed over 70 people (some children included) and easily had enough pig left over to feed 75-100 more folks (also considering side dishes). This year I had a 90lber and fed around 60 folks with lots of pig left. Lots.

Also, don't be afraid to throw some chunks of mesquite, hickory or apple into the briquette piles. It will help with the smoke flavor. And don't get rid of your moisture!! Moisture is your friend!! Just don't allow the condensation to drip onto your briquette piles. Make sure you insert the thermometer into the deepest part of the ham and shoulder joints, where the ball/knuckle bones are. These are the last areas to be finished undoubtedly. USDA now says that 145F is done for pork but most people would balk at putting that pink colored pork into their mouth so I usually take mine to 155F. I try not to exceed 160F on the inner portions. At 155F, the meat is borderline starting to get firm (but not dry) and has mostly lost that pink tint to it.

As for your grates and your pit...looks spectacular. Not sure you need that air vent, the pits I build every year I line with foil at the bottom and I still get plenty of ventilation to stoke the coals. Also, your grates are much lower than where I put mine and you have more wind block at the top with those extra courses of block so that could increase heat exposure to your pig so be careful you don't overcook. Just a thought but you might actually have to add charcoal/briquettes at a less frequent rate due to your lower grate design.

Good luck and let us know how the swine turns out. Pictures preferred!

 

[svnmag]

Good read! I wish you wouldn't be such a stranger!

 

[luvcatchingbass]

Thanks Pigsticker. The pool idea is good, I was trying to think of how to keep it cool overnight. I like the idea of a wet marinade but think I will stick with my dry rub beings I have used it numerous times on Boston Butts, Ribs and last year kind of a whole pig and its a comfort zone for me. So still my decision is cavity finishing up or down when using a dry rub and occasional spray of my concoction. Still working on a couple moisture pan ideas for insurance, for smoke I will probably go with a mix of pecan and cherry wood that I have used before.
I am planning about a 12hr cook/smoke on approx. 100lb pig so I am going to aim to keep the pit at around 225-250ish.
Here are the sides that have been lined up thus far
1. Beer, Plenty of Beer.
2. My coleslaw from scratch (everyone says I have to make it if I make pork)
3. Baked Beans
4. Potatoes of some sort from my garden
5. Sweet Corn
6. A few random salads that others might bring
6. Homemade BBQ Sauce and Hot Sauce.

Thanks everyone for the advice and ideas, I got about 2 weeks to get my details figured out then the pictures should start showing up.

 

[svnmag]

Could it ever be beneficial to skin the hog?

- - - Updated - - -

From what I read here it seems an art to get good cracklin's. Seems hide off would more readily accept seasonings/marinade.

 

[svnmag]

So "no"?...

 

[luvcatchingbass]

Could it ever be beneficial to skin the hog?

- - - Updated - - -

From what I read here it seems an art to get good cracklin's. Seems hide off would more readily accept seasonings/marinade.

It would probably be beneficial as my last attempt on someone was skinned and cut in half. It was a big smoker borrowed from someone else with a rotisserie. It turned out pretty good but found out that trusting someone elses equipment is a bad idea, thought I was at 225-250 all day just to find out I was more like 185 so getting pig finished was difficult.
I have never attempted the skin on so figured I would give it a go.

 

[Walleye_Chaser]

1. Beer, Plenty of Beer.
2. My coleslaw from scratch (everyone says I have to make it if I make pork)
3. Baked Beans
4. Potatoes of some sort from my garden
5. Sweet Corn
6. A few random salads that others might bring
6. Homemade BBQ Sauce and Hot Sauce.

I second this list. Sounds excellent!!

 

[luvcatchingbass]

Well last night was pig roast and it was a success. Thanks to some help from friends and neighbors for their help and now looks like we will be doing this again.
It all started Friday night trimming and getting the pig flattened out, 4:30am Saturday morning brought injection and seasoning and firing the pit, 6:30am pig went on, 1pm pig was flipped, 7ish we ate and ate and ate.

 

[tikkalover]

Pictures?

 

[Obi-Wan]

If you lose to much heat I would fill blocks with sand or dirt. It will stay hotter longer.

Make sure you use sand as it will hold the heat dirt will not.

 

[luvcatchingbass]

Pictures are coming. And thank you in particular to Kickemup for the help with running the pit with me and coleslaw prep.
This was a really fun event with great friends family. We had everyone stuffing their bellies from 2yr olds to 75 year olds.