whole hog

Have a question. Would a 4 foot by 8 foot cinderblock pit be big enough for a 180 lb hog?

Hello! I’m looking to build me a Texas style bbq pits made of brick (4 ft x 8 ft) with one of those heavy metal lids to cover it. The kind you see on the videos where they cook whole hogs. My problem is I can’t find any DIY videos or YouTube videos or plans how to make one. Anyone out there...

https://youtu.be/oqvA7bSErf4 Pig Heads Ingredients: Pig Heads Yellow Mustard Bad Byrons Butt Rub Method: Rub both ingredients (proportions to taste) on the pigs heads. I set in the fridge over night but that is not necessary. Set smoker / grill to 250°F ~ 300°F. Cook around 6 hours or...

My wife's throwing me a birthday party at the end of this month and she decided leak the secret of a pig roast since she knows I want in on the planning. This will be a first and there will be lots of people watching... I have a large field behind the house and the digging is easy (sand) but...

Sorry this is late in coming... With the pig roast and party (which can be seen here - http://www.bbq-brethren.com/forum/showthread.php?t=248511) THis is the first chance I had to really give some details on the pit. Its a 24x70 Straight back. Standard height, but with extra shelf slots...

Its time for my annual Big Pig Jig.. This year is going to be pretty crazy... We're having out of town brethren guests, and lots of special extras, so I figured I'd start a thread to keep things updated. It should be a great weekend.. But first things first. Gotta make some room in the...

Looking for the authentic old school North Carolina BBQ experience. Want the whole hog or shoulders cooked over the fire pit. Especially after reading Moss's history of BBQ; I got a hankering to taste the real thing for myself. Only other NC experience I have was visiting the pit in Raleigh...

Okay, I'm getting my first half of a hog (it was split and I'm not going to cook it whole) tomorrow. Unfortunately the folks who arranged it somehow didn't think it needed any packaging or protection from elements. So my 1/2 of hog carcass has been transported in a back of van as is. I have...

My birthday is this month and to celebrate my 37th year of existence I am inviting 50 people over to eat, drink and be merry. I've decided to go big or go home and am preparing a whole hog. I am borrowing a buddies La Caja China to do the cook in. I have watched many videos and researched what...

Searched this site and the interwebs for tips on whole hog cooking and wow there is a lot out there. Everybody seems to have their own way of doing it though and nobody really explains why they do it that way. A lot of conflicting opinions and I'm sure they all turn out just fine. I'm doing...

For this year's BBQ, I decided it was time to give a whole hog a shot. Picked up an 80lber from the local pig store for about $100. It was a little too long (5") for my 40" grates, so Chicagokp let me borrow his 24x60. Day before, I trimmed her up. Removed the rib membranes, and trimmed...

Hi all. Looking to do a small pig on the smoker. I have a double barrel smoker so the cooking area is the horizontal barrel. What size pig would fit? Assuming dressed weight of around 50 or so pounds would be max, but not sure. For those who have done whole pigs, I know the yield is not that...

I'm looking for the best discussions about Whole Hog BBQ. Everything from the pig, the prep, the pit, to the pitfalls of such a big undertaking. A rib's one thing, a butt's another...but the whole hog, now that's a whole different kind of beast!!

So Im supposed to smoke a whole hog for a party on Saturday and my friend just informed me that the pig will be skinless. The pig weighs 85 lbs and has no skin, any suggestions on cooking time, wrapping, not wrapping with foil? Do you want the ham and shoulder to be at 195 or different temp...

Greetings, I am cooking a whole pig this sunday ~30lbs and would like some idea of how long the cooking process should take. I am using a custom built Vertical Somker as and idea of its performance I can usually smoke a 10 brisket in ~6 hours @ 225 degree with a temp of final temp of ~190.

Hey guys, I'm doing my first pig this weekend and would appreciate any help I can get. I'm smoking it on a double barrel reverse flow smoker. I'll be using lump with oak as fuel. My Pig is 37#'s (head on) and I want to get it up to 200 so its pull-able. Due to the size of the smoker, I have...

Two weeks ago I cooked my first whole hog in preparation for yesterday's cook. http://www.bbq-brethren.com/forum/showthread.php?p=2570492 My neighbor's daughter, a long time baby sitter for my kids, graduated in June and had her party yesterday. My neighbor has spent so many weekends...

Hello everyone. I hail from Raleigh, NC and was raised on western NC style pulled pork with vinegar sauce, but do appreciate all styles. My buddies gave me a whole hog cooker as a wedding present years ago which pushed me from casual consumer to semi-serious cooker. Four years ago I started...

First, I want to thank everyone here for the help leading up to this cook. I had a ton of questions and you all were a great help, especially ThermalMass and Gtr. I have been building a custom trailer smoker and have gotten a lot of help from friends and neighbors. This cook was to thank them as...