Well, I finally have a chance to sit down and write about my whole hog adventure on Thursday. I cooked a whole hog for a hail and farewell. First, I want to express my appreciation for my WSM and its ability to set it and forget it. The pit that the unit rented was some no name rotisserie pig roaster with no thermometer. I didn't use the rotisserie after the first hour because the skin was crisping too quickly. Luckily I had a spare thermometer and two probes for the pit. The pit had no easy way to load the coals. I had to use a shovel to drop coals in a four inch space, and then use a cultivator/rake to move the coals. The pit was also a fuel hog. I went through five 21.6 pound bags of Kingsford. I had to pre-lite the coals due to the inefficiency of the pit design. The temps in the pit normally varied by 20 degrees no matter how much I moved the coals around. The best part was that towards the end of the cook I dropped a coal in a pool of grease that started a grease fire. It scorched the skin which luckily no one cared about.
Now to the nuts and bolts of the cook. I started seasoning the pig with Wolfe's rub original (it was quite the hit) about 30 minutes prior to putting the pig on. I had two helpers inject the pig with as much apple juice the pig could hold. I put the pig on at 9 AM and took it off at 5:30PM. I basted the inside of the pig every two hours with a concoction of worchestire sauce, honey, and water. When it was time to take the pig off, it came off in three pieces because it was so tender. I rested the pig for 30 minutes and then started pulling and chopping the meat. As I filled up a pan, I would add apple juice and Wolfe's rub original. The pig was 90 pounds and the yield was about 40-50 lbs of usable meat. Everyone loved the pork and it was three quarters gone in about 20 minutes. I received multiple comments on how juicy, well seasoned, and tender the pork was. Now that I have done a whole hog, I don't think I will do one again. It was a lot of effort for minimal gain. I would rather do some boston butts on the WSM because it is easier and a better quality product. Thought everyone would like to know that you can do a whole hog but it is a lot of work.
Lance
Lance
Now to the nuts and bolts of the cook. I started seasoning the pig with Wolfe's rub original (it was quite the hit) about 30 minutes prior to putting the pig on. I had two helpers inject the pig with as much apple juice the pig could hold. I put the pig on at 9 AM and took it off at 5:30PM. I basted the inside of the pig every two hours with a concoction of worchestire sauce, honey, and water. When it was time to take the pig off, it came off in three pieces because it was so tender. I rested the pig for 30 minutes and then started pulling and chopping the meat. As I filled up a pan, I would add apple juice and Wolfe's rub original. The pig was 90 pounds and the yield was about 40-50 lbs of usable meat. Everyone loved the pork and it was three quarters gone in about 20 minutes. I received multiple comments on how juicy, well seasoned, and tender the pork was. Now that I have done a whole hog, I don't think I will do one again. It was a lot of effort for minimal gain. I would rather do some boston butts on the WSM because it is easier and a better quality product. Thought everyone would like to know that you can do a whole hog but it is a lot of work.
Lance
Lance
