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Thread: Whole Hog Roast

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    Whole Hog Roast

    Trying one today, been on the spit since 6 AM. I'm assuming someone else on here has tried this before, what temp did you pull it off at?



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    Re: Whole Hog Roast

    Quote Originally Posted by westlbcyclone View Post
    Trying one today, been on the spit since 6 AM. I'm assuming someone else on here has tried this before, what temp did you pull it off at?
    Is the skin on?f so you could go for 24 hours and have great results. Need details. Charcoal, lp, buried in the ground, spit, covered, lid on grill, out of the wind, boned and netted?


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    Re: Whole Hog Roast

    pictures or it never happened! also, if you want good info on BBQ, check out the guys on www.smokingmeatforums.com


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    Re: Whole Hog Roast

    My dad has done a couple of these before and results were awesome. He would usually start the the smoking about 8 pm the night before the party. He would keep an eye on it by checking it every once in a while. And by around 7-8 am it would be done. He would debone it all and we would serve it as a pulled pork. Just throw it in roasters and its good to go.


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    Re: Whole Hog Roast

    Quote Originally Posted by westlbcyclone View Post
    Trying one today, been on the spit since 6 AM. I'm assuming someone else on here has tried this before, what temp did you pull it off at?
    When internal temp reaches 160-170 degrees, pull it away from heat. Hopefully, you have a nice long meat thermometer co you can get to the center. Once you remove it form heat, it will still stay warm and moist on the inside for an hour or two.

    Don't serve it below 140 degrees (as with all hot food), so have a roaster or roasting pan handy if you need to warm it up a bit.

    Don't nuke it though!


    Last edited by Dryburn; 05-07-2011 at 06:02 PM.

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    Re: Whole Hog Roast

    Quote Originally Posted by westlbcyclone View Post
    Trying one today, been on the spit since 6 AM. I'm assuming someone else on here has tried this before, what temp did you pull it off at?
    THe officail new guide lines for cooking pork are 145 degrees. That will be in the thickest cut, shoulder and ham. It will continue to heat up internally after you take it off the fire. Usually the loins will be well over done by the time the ham and shoulder are done.



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    Re: Whole Hog Roast

    I have never done a whole hog. I smoke pork butts and take them to 200. If you did that with the loin it would be well beyond inedible. It must work out though because it is done all the time.



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    Re: Whole Hog Roast

    Quote Originally Posted by whirlybirds View Post
    pictures or it never happened! also, if you want good info on BBQ, check out the guys on www.smokingmeatforums.com
    Here you go! After 10 hours over the fire this is where we ended up.

    Click image for larger version. 

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    Click image for larger version. 

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ID:	9268



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    Re: Whole Hog Roast

    Quote Originally Posted by westlbcyclone View Post
    Here you go! After 10 hours over the fire this is where we ended up.

    Click image for larger version. 

Name:	019.JPG 
Views:	120 
Size:	3.85 MB 
ID:	9267

    Click image for larger version. 

Name:	021.JPG 
Views:	101 
Size:	3.68 MB 
ID:	9268
    Well, was it good? And what worked, or didn't work?



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