Preparing for the Superbowl I am doing my first whole hog BBQ. Doing a 50lb hanging heritage pig. Not too big, but I am very worried about the size v. the smoker size.
Table prep. I am fairly certain this is going to be a mess.
Plan is:
Table prep. I am fairly certain this is going to be a mess.
Plan is:
- Day 0 prep
- Feet off to have a chance to fit in the YS1500s. I will measure to figure out dimensions when it is fully out.
- Head on is the current plan, but that will be the sacrifice if it needs to happen.
- Clean up inside (remove kidneys, neck glands, membrane inside ribs.
- Butterfly so it lays flat in the smoker. Not going to do a racing pig.
- Back into the fridge to get moisture off of the skin
- Smoker on at 2:30AM
- Fire up to 325F on hickory and hold for 20 min
- Drop to 275F for 20 min
- Drop to 225F and hold burning off the hickory to stabilize the temps
- Pig plan
- 2:45AM pig to prep table for final prep
- 2:50AM mix injection
- 3:00AM inject for more flavor (hams, shoulders, rest)
- 3:20AM dry rub inside
- 4:25AM start adding plum wood
- On at 4:30AM. Open side down at first, shoulders on warmer end of the smoker
- 6:00AM flip so skin side is down
- 6:05AM mopping #1
- 8:00AM swap ends so ham side is on warmer end
- 8:04AM add maple, hickory, cherry for more smoke flavor along with plum
- 8:05AM mopping #2
- 10:10AM mopping #3 no more plum wood
- 90 minute subsequent mopping. May swap to 60 minutes if needed.
- 4:30PM Cook done. Estimating 11 hours for the cook, but leaving an hour of "just in case" time
- Post cook
- 5:00PM resting done hoping to remember to take a photo
- 5:10PM pulling
- 5:30PM game start and eating.
- 5:35PM nap time between commercials
- 6:30PM rise and grab a beer
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