Pig Headed

Any brethren out there have suggestions for cooking a whole pig head? My crazy wife :loco: is a dentist and is learning to place implants. It was suggested she practice on a pig head. She only needs the skull and it was suggested she boil it for hours until the flesh falls off. So, she comes home with a whole fresh pig head from the local carniceria. :doh: I thought to myself "why not smoke it and enjoy all those tasty morsels first before boiling it to death".

I was thinking of doing it like a butt, smoke until 165 internal and then rap in foil to about 200 degrees. How or where do I probe it? In the mouth? drill a small hole on top? Up the spine? Up the snout?

Any suggestions would be very much appreciated...Thanks in advance!

Yup!

Big George's BBQ said:

I would PM cowgirl and/or check out her blog

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I did so, Big G. and Cowgirl pretty much confirmed what I thought would work. Thanks for the lead...:clap2:

Like it

cowgirl said:

Treat it like a butt, season, smoke til the color you want and then wrap til tender.
You can leave it unwrapped the whole time but cover the ears, they will brown fast..also remove the eyes. They pop out when heated. You can replace them with olives or something pretty. lol

Good luck with it!


edited to add.... wash it well before cooking!

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"They pop out when heated":

Awesome. Just like a Deep Sea Rockfish pulled from great depths...Cow Cod Head Cheese anybody?

And...Yes, I will wash it well and brine too...

Thanks