First whole hog and I need some help pls...

Discussion in 'Pork' started by nascar_in_tx, Jun 25, 2011.

  1. nascar_in_tx

    nascar_in_tx Fire Starter

    It's been a while since I've been on here, however I've been informed that we are doing a 100lb. pig (before butchering) for the 4th of July. I have a New Braunfels smoker that I've done tons of ribs and chicken on. So I have experience smoking meat, but chunks of meat, not the whole thing.

    With that said, I have no experience with doing a whole pig. I'm thinking about laying it out flat and my buddy is thinking about putting it on a spit. If anyone could point me to some links or post up some do's and don't I would really appreciate it.

    Also any really good bbq sauces or mop sauces for pork. I have Jeff's bbq sauce recipe which we will be using the night before for ribs.

    Also, if you have a pig that a butcher has cleaned is there anything left on it that a regular everyday person would not eat? I'm up for trying most anything, I can't say that about everyone that will be there.

    Thanks in advance....

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Never done one myself. I would type "whole hog" in the search box & see what comes up. Good luck & let us know how it turns out. 
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Good advice AL,

    Maybe Cowgirl will jump in and help out [​IMG]

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