Whole Pig in a Lang 48 - QView

Discussion in 'Pork' started by mtlcafan79, May 24, 2009.

  1. blacklab

    blacklab Master of the Pit SMF Premier Member

    Great job!!! I really enjoy seeing whole hog smokes.
     
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    You are one lucky S.O.B! Nice work!!!
     
  3. [​IMG]

    The skin came out a deep mahogany color as expected. The picture comes out a bit darker due to the bright reflection off the foil. Total cooking time was 16 hours as that was convenient to me and my guests. Lets just say the eyes, brains, cheeks, and tongue were enjoyed by a select few. More pics to follow tomorrow. I've been up for just over 39 hours at this point. Nap time.
     
  4. rivet

    rivet Master of the Pit OTBS Member

    You are the King Of Barbecue tonight!
     
  5. A nap well deserved!
    Select few? Who did the selecting? [​IMG]

    One day hope to have the equipment large enough to do a whole pig, been many years since I have had whole smoked pig, delicious to say the least!
    Thanks for sharing, can't wait to see more photos...
    Matt
    aka Rocky
     
  6. countrysmoked

    countrysmoked Smoke Blower

    looks good enough to eat[​IMG]
     
  7. meat magician

    meat magician Smoke Blower

    Awesome, I would love to do a small pig some day! You definatly deserve a nap!
     
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Holy Smokes!! U da Man!

    Looking forward to the final pictures!!!!!
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You are diffentely THE MAN. That looks amazing. I bet it will taste just as good as it looks. I wish I was closer I would have to crash that party. [​IMG]
     
  10. rickw

    rickw Master of the Pit OTBS Member

    [​IMG][​IMG][​IMG][​IMG]
     
  11. rivet

    rivet Master of the Pit OTBS Member

    You and me both, bud! Was looking at the 48's and 60's last week....whew! Wish I had that kind of cushion in my bank account to afford one. They are beautiful, though.......
     
  12. For a home smoke, that is one of the most beautiful things I have ever laid eyes on! If you don't mind me asking, how much did that pig run you a lb?
     
  13. It was just over $2/lb. With that pig and 12 lb of butts I fed close to 40 people and my friends can really eat. I have a pound or two left over even. I'll go through my pics and post a few more in a bit.
     
  14. Awesome!!Thanks for sharing.
     
  15. [​IMG]

    Better pic of the finished pig.

    [​IMG]

    Lang 48 looking empty with the last of the second round of the ABT's and the pulled pig to stay warm. I made 60 ABT's and didn't eat a single one.

    [​IMG]

    Vultures moving in for the kill. They literally cleaned house down to skin and bones.

    The finishing sauce off of here and a ketchup based sauce I made were a hit. The mustard sauce, not so much. I made the sauces at 4am Sunday morning. People thought I was nuts.

    Of all the food I made I only had one sammich from the pulled pork at lunch. I had none of the beans or ABT's and maybe two bites from the pig. I dunno why, but that's just they way I am with all of the stuff I cook. I don't even want to eat the leftovers I have. It's all about seeing everyone else eating and being happy I guess.
     
  16. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    That is just so great!!! Thanks for sharing!!
     
  17. indyadmin1974

    indyadmin1974 Smoking Fanatic

    That's a party right there! That pig looks awesome! Now get some rest!
     
  18. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    That was a great job!!
     
  19. smokingscooby

    smokingscooby Smoking Fanatic

    That was an awesome job with some great pics.
     
  20. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Hi mtlcafan79,

    I know I've already posted, but I just keep finding myself coming back to this thread. That pig is just amazing!!

    Would you be willing, after some much needed bed rest, to post specifics about how to: prep the pig, temp you smoked at, how/where you take the internal temp, how you cut it to 'get to the meat' when it's done, etc.?

    I'm a noob and have never tried anything like this myself, but you have inspired me. My wife and I want to have a party this summer and this has definately got me thinking . . . humm. I just don't know if my skills are good enough to do a whole pig. If and/or when you have some time, I would LOVE a few more specifics about the process if you wouldn't mind passing on the info.

    Again, a fantastic post!!!

    Thanks,
    Trout

    [​IMG]
     

Share This Page