Help! Butts turns into hog

Discussion in 'Pork' started by jmud, Aug 20, 2013.

  1. jmud

    jmud Meat Mopper

    This Saturday I will be cooking along with another fellow. Its the 1st annual community pig roast. He has a bigger pit, I got a 100 gallon old propane tank turned into a reverse flow. I have done pork butts on mine all the time, 100 lbs easy between top and bottom rack. That was the plan, I do butts and he does a hog. NOW it's turned into me doing half a hog. No idea where they are getting only half, I'm only responsible to cook. Should I cut in half making quarters and cook that way or cut off the head and back legs and try to stuff her in like that? How long of a cook time might I be looking at? I am told it will b 100 lbs. ANY input is welcome. Thanks
     
  2. jmud

    jmud Meat Mopper

    I guess the biggest question is could I cook this thing in 12 hrs at 170 pot temp?
     
  3. raastros2

    raastros2 Smoking Fanatic OTBS Member

    iam not quite sure of the exact temp without looking at pig but your smoker temp is gonna have to be higher than normal...around 325 i would guess....usually takes 16 hours for a whole pig to cook at 225 so...
     
  4. raastros2

    raastros2 Smoking Fanatic OTBS Member

    just keep some bacon bits around loins to keep from drying out and let the smoke rolllll
     
  5. jmud

    jmud Meat Mopper

    Bacon on loins, I like it. Been thumbing thru other whole hog posts. I like doing my butts to an IT of 200, keep it the same?
     
  6. raastros2

    raastros2 Smoking Fanatic OTBS Member

    no cause its not just the butt you are smoking its the whole hog member...ribs, loins, ham everything
     
  7. raastros2

    raastros2 Smoking Fanatic OTBS Member

    the bacon bits keeps the loin from drying out cause it WILL be first to be done
     
  8. jmud

    jmud Meat Mopper

    So I pull off the loins first then cook the rest?
     
  9. raastros2

    raastros2 Smoking Fanatic OTBS Member

    i guess you could.... i would keep those bacon bits on there to keep it moist....iv never done it on a pit where i couldnt control the heat right under it...usually you can move your coals around to where everything cooks evenly
     
  10. raastros2

    raastros2 Smoking Fanatic OTBS Member

    is the pig to where you can remove everything as its ready or is it just a slit in the belly with everything still attached
     
  11. jmud

    jmud Meat Mopper

    As far as I know it's a half, I will see it tomorrow. I'm putting it on my reverse flow cooker. Hopefully will be able to do the half in one piece. If not I hood quartering it wont harm it?
     
  12. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Yeah I agree....I would just seperate it and take them off as they are ready
     

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