Well Here It Goes - First Pig

Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

After all the advice in two previous posts I think I'm ready. Pig is only 40# and I have about 15 people coming with sides etc. Also have about 8# of pulled pork from my last cook to offset. Simple prep. I seasoned the inside just like I do pork butts, and I washed the outside with apple cider vinegar then salted. I'll coat the skin with olive oil every hour or so once in the smoker. Plan on cooking at about 250 for around 12 hours hopefully. I'll update with pics etc. after the cook tomorrow.

Mr Tony's BBQ · Posted: Sep 25 2010 Post subject:

sounds like you have it under controll!! The Hog shown as my signature , I only rubbed with evoo at the beginning, twas GOLDEN!
Look forward to hear how it went!
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Hell Fire Grill · Posted: Sep 25 2010 Post subject:

Take lots of pics drink plenty of beer and have a good time. Dont forget to report back when you can.

Big Immigrant · Posted: Sep 25 2010 Post subject:

If I can ask, how big is your smoker to cook a 40# pig. I would like to give it a try.

BI

Awning Guy · Posted: Sep 25 2010 Post subject:

Sounds like you're dialed in.......keep us posted with pics.
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BRBBQ · Posted: Sep 25 2010 Post subject:

Good luck

Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

5:45am and piggy is in the smoker. Big, i have a version of the "big baby" style 55gallon drum smoker with some tuning plates in it. The cook grate dimensions are basically the dimensions of a 55 gallon drum laying on its side. As soon as i go to oil up the pig in a while, i'll snap another photo. The pig just fits racer style. I dont know if i'd do a larger one, maybe a 50#er would fit but that might be pushing it.

Big Immigrant · Posted: Sep 25 2010 Post subject:

Thanks for the info.

I can't wait for the pics. I want bbq and it is 6 a.m.

Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

8:30am Just gave em a coat of EVOO and tinfoiled some parts. Also, as suggested by some, I did cover the tender loins with a sheet of tinfoil before placing on the smoker. Notice the cut that was in the skin when I received the pig from the butcher. I wonder if it will expand as the pig cooks. Hopefully not too much..

Mr Tony's BBQ · Posted: Sep 25 2010 Post subject:

Thats a great looking piggy there! Its incredible how you made a 55 gallon drum into such great working sun tan booth!
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Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

Almost ready to pull off. Internal temps are about 190.

Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

Piggy is done, time to dig in!

texbbqpits · Posted: Sep 26 2010 Post subject:

Awesome cook. Looks perfect to me. Congrats. Tom
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k.a.m. · Posted: Sep 26 2010 Post subject:

Samueul, awesome job on your pig it looks beautiful. Very Happy

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BBQMAN · Posted: Sep 26 2010 Post subject:

Great looking pig and presentation! Cool

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Samueul · Newbie Joined: 11 Feb 2009 Posts: 45

Guys, it was awesome, thanks to many of your advice. I'll tell you what, I know that the smaller pigs are supposed to have a smaller yield, but we easily fed 25 people with this pig and had enough to send home leftovers. It was fantastic and everyone loved it. I cooked to about 200 in the hams, and the entire thing just fell off the bone.

zysmith · Posted: Sep 28 2010 Post subject:

This little piggy went to flavor town (to steal a Guy Fieri phrase.) That looks great.
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whitey · Posted: Sep 28 2010 Post subject:

Samueul
OUTSTANDING..Way to go Brotherman..
Nice job.You did a great job..
Whitey..
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patruns · Posted: Sep 28 2010 Post subject:

That's a sweet looking pig. Nicely done!
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Uncle John · Posted: Sep 28 2010 Post subject:

Wow!
If it tasted as good as it looks, you did an excellent job.
About how long did it take to cook?
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