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youmyboyblue · #1 10-04-2010, 04:13 PM

Were having a pig roast at the camp this weekend. How many minutes per pound do you cook it? what temp? Any nice recipes out there? We will be cooking it over coals and wood.

Any help or tips is appreciated,

Bluechip · #2 10-04-2010, 04:25 PM

Hit up eman....He will know what to do.

Or check out smokingmeatforums.com and do a search for Pig Roast, they have a ton of info on this topic....

FF_T_Warren · #3 10-04-2010, 04:41 PM

you open firing it/on a pit or how you doing it?

youmyboyblue · #4 10-04-2010, 04:48 PM

Quote:

Originally Posted by FF_T_Warren

you open firing it/on a pit or how you doing it?

We have a big smoke house (5' wide, 5' deep, 7' high) we were going to put it in. Either hang it by its legs or lay it flat on the grill. We heat the smoke house with coals and wood. I can get it as hot as needed. We usually smoke jerky, ribs, sausage etc. just never did a pig in it so I have no idea how long it needs to cook and at what temp.

It is a 30 lb suckling pig

Bluechip · #5 10-04-2010, 04:50 PM

Now your talking Warren language. I believe he has a smoke house also....

FF_T_Warren · #6 10-04-2010, 04:56 PM

If I were you I would lay it flat since it will be hotter at the ceiling and it would cook more evenly that way. I like to chop up onions, garlic, and jalapenos then add some worcestire to the mix and then cut slits in the meat and stuff it. then I cut slits in the hide like a checkerboard. then season the outside up with tony's and let her cook. I would try to cook it at 250-300 and I'd say itll take about 6-8 hours for a 30lb hog. for something larger probably 8-12hrs.

Ray · #7 10-04-2010, 05:47 PM

I don't think there is a time per pound. I make sure the temps at the shoulder and hind 1/4 joint is at least 170 degrees. These are the hardest areas to get heat to.
I inject mine with Lud's Sauce and season real good with Tony's and lay skin side down away from the fire. Indirect heat. This makes the skin crispy and better to eat.
I cook around 300 to 350 degrees and baste about once an hour or so. The rib area will hold a lot of juice. I don't turn the pig at all.
Once it is done, I twist the shoulder 1/4's off the body, then cut off the hind 1/4's off and shave meat off the bone. Then I remove the body and pull the rest of the meat off.
The rib meat and the loin meat is the best. I taste test these areas a lot during cooking.

youmyboyblue · #8 10-04-2010, 07:43 PM

thanks for the info. I will start it early to make sure I have neough time to finish. \

Raymond · #9 10-04-2010, 09:02 PM

Quote:

Originally Posted by youmyboyblue

thanks for the info. I will start it early to make sure I have neough time to finish. \

Gonna take alot of beer, remember to buy enough the first trip.

Hebert · #10 10-04-2010, 09:05 PM

190 is the temp for pulled pork....

FF_T_Warren · #11 10-04-2010, 10:00 PM

just get up and start it early and you'll know when its done cuz it will fall apart

southern151 · #12 10-04-2010, 10:04 PM

Quote:

Originally Posted by youmyboyblue

We have a big smoke house (5' wide, 5' deep, 7' high) we were going to put it in. Either hang it by its legs or lay it flat on the grill. We heat the smoke house with coals and wood. I can get it as hot as needed. We usually smoke jerky, ribs, sausage etc. just never did a pig in it so I have no idea how long it needs to cook and at what temp.

It is a 30 lb suckling pig

That thing is friggin' awesome! What type of wood did you use for construction of your smokehouse?

youmyboyblue · #13 10-04-2010, 10:09 PM

Quote:

Originally Posted by southern151

That thing is friggin' awesome! What type of wood did you use for construction of your smokehouse?

Thanks. Sure does give you something to do in between hunts. It is made out of cedar. The pics are from 2 years ago when we first built it. It looks better now after it has been used a bunch. Much more rustic looking.