SUGGESTIONS!!! Whole Hog quartered, Using 2 charbroil smokers.

Discussion in 'Pork' started by snakenbake70, May 13, 2013.

  1. snakenbake70

    snakenbake70 Newbie

    Ok so I'm going to smoke a whole hog but I'm going to quarter it up into about 6 different chunks. Im going to use 2 charbroil smokers, 3 chunks on each. Anyone have any suggestions? About how long will this take at around 200-225 degrees?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Depends on how thick the hunks are.... 5" thick will take about 1.5 hours / pound.....   Dave
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Loins will go much faster than the Shoulders and Hams. Additionally you will not want to take the Loins over an internal Temp (IT) of 140*F or they will be dry. Like Dave said 1-1.5 hours per pound on the Loins. The rest you should figure on 2-2.5 hours per pound as 200-225*F is pretty low. You can save some cook time bumping to 250-275*F...JJ
     
  4. snakenbake70

    snakenbake70 Newbie

    Thanks guys. I'm gonna butcher it tomorrow night, and rub it down. Then Thurday I'm gonna inject it. Then start smoking it Friday night.
     

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