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Another pig roast with questions.Now with pics.

 
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ckone
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Joined: 23 Oct 2009
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Location: Austin, TX

PostPosted: Thu Jul 01 10 11:49 pm    Post subject: Another pig roast with questions.Now with pics. Reply with quote

I read the pig roast 101, as well as any and every other thread here regarding to pig roasts. I have a few questions, but I'll start with my equipment and supplies list.

30" diameter x 5' cook chamber on an off set with tuning plates.
Oak as the primary fuel with mesquite, pecan and apple for flavor
125# pig
Dry rub and vinegar mop sauce
Lots of time, and plenty of beer. (I'm doing it at work and we have 30 taps)
12 noon service time
250 cooking temp
cooking to 190-200 to pull

Questions:

1. Do you think the pig will fit butterflied?

2. estimated cook time butterflied?

3. If it has to go racer style, estimated cook time? ( I'm coming up with around 20 hrs based of averages from BBQMAN's 101)

I have done a pig roast before, but it was years ago, a smaller pig, and i didn't know as much.( before I found the ring) I am a professional cook and have always been able to pull off what ever I attempt, but this one has been keeping me awake the last few nights. Help me out Ringers.
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Last edited by ckone on Sun Jul 04 10 9:37 am; edited 1 time in total
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Herman
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PostPosted: Fri Jul 02 10 6:46 am    Post subject: Reply with quote

It will fit but you may have to remove feet and head depending on the particular hog

I would estimate around 9 hours at 250 degree

Herman
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BBQMAN
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PostPosted: Fri Jul 02 10 7:15 am    Post subject: Reply with quote

Hey there ckone, nice explanation of what you intend to do! Cool

I'm not seeing it fit butterflied open, but with the legs cut short it may.

Butterflied with a very steady heat of 250 it may be done in 9 hours ( I don't cook them that way, so am basing that calculation on the size of the hams/shoulders)

I cook 120 pound pigs racing style to pulling temps in 14-17 hours, at temps of 200-250 (I'm a log burner, the temps don't stay exact) but that probably equates to an over all temp of 225' or so.

That being said, if the pig gets done early I throttle the heat way back and let it rest.

Otherwise, if weather, the cook takes a nap, etc. plays a role it stands the chance of not being done in time.

Like any other Q, when it's done it's done.

I cook a lot of whole hog, but Herman's done 100s more than me so maybe he has a better take on the style you intend to do.

FWIW I'd skip the mesquite.

The pecan (same family as hickory I believe) along with oak should be just fine unless you just got a load of apple your looking to use.
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ckone
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Joined: 23 Oct 2009
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Location: Austin, TX

PostPosted: Fri Jul 02 10 8:27 am    Post subject: Reply with quote

Thank you Herman and BBQMan.

I'm not set on doing butterflied, but wasn't sure about the timing for racer. Like I said I was coming up with around 20 hrs, though my math skills have been failing me as of late.

Herman - I assume your post was for butterflied. I actually have a little more than 5' if you count the nose of my pit, so I'm pretty sure length won't be a problem. The width is more a concern.

BBQMan- If I go with racer style, to serve at noon, I would want the pig on around 7pm the night before. Does that sound right?

Just for a reference here is a picture of the pit. I don't have a picture that shows it (yet), but the center strap between the 2 doors has been hinged also to allow full access.







Thanks again
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k.a.m.
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PostPosted: Fri Jul 02 10 8:36 am    Post subject: Reply with quote

ckone, this is totally off topic but when you cut the center for hinging did the cooker maintain her shape or did she spring some?
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ckone
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PostPosted: Fri Jul 02 10 8:54 am    Post subject: Reply with quote

KAM - Pm sent. Trying to keep the focus.
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ckone
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PostPosted: Sat Jul 03 10 5:47 am    Post subject: Reply with quote

Ok so here is a picture of the guest of honor. I am going to go ahead with racer style for presentation purposes.



It will go on tomorrow around 7pm. I will post as many pictures as I can get.
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ckone
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PostPosted: Sun Jul 04 10 9:38 am    Post subject: Reply with quote

http://s600.photobucket.com/albums/tt81/ckone30/pig%20roast%20for%20reds%20take%201/

There are to many to post so here is the link to the photos.
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