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Roasted a whole hog #7075880 02/12/18 09:21 PM
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TxReflex Offline OP
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Shot 8 pigs a weekend or two ago and smoked one of the younger boars yesterday:




After:

https://www.facebook.com/brandon.hurtado.7/videos/1644491785631061/

Re: Roasted a whole hog [Re: TxReflex] #7075899 02/12/18 09:36 PM
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That looked good!


Combat Infantryman, the ultimate hunter where the prey shoots back.
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Re: Roasted a whole hog [Re: TxReflex] #7075952 02/12/18 10:30 PM
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Would.


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Re: Roasted a whole hog [Re: TxReflex] #7075976 02/12/18 10:47 PM
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food


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Re: Roasted a whole hog [Re: TxReflex] #7075977 02/12/18 10:47 PM
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That looks good.


You did what?
Re: Roasted a whole hog [Re: TxReflex] #7076008 02/12/18 11:13 PM
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Very interesting and looks good. How did you prep it first? Is some of it deboned?

Re: Roasted a whole hog [Re: bill oxner] #7076086 02/13/18 12:17 AM
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Originally Posted By: bill oxner
Would.


food


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Re: Roasted a whole hog [Re: TxReflex] #7076240 02/13/18 01:38 AM
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How was it?


To be determined
Re: Roasted a whole hog [Re: TxReflex] #7076343 02/13/18 02:54 AM
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Looks good up


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Re: Roasted a whole hog [Re: TxReflex] #7076431 02/13/18 04:44 AM
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Originally Posted By: TxReflex
Shot 8 pigs a weekend or two ago and smoked one of the younger boars yesterday:




After:

https://www.facebook.com/brandon.hurtado.7/videos/1644491785631061/


Was it flat like that when you found it?

Re: Roasted a whole hog [Re: TxReflex] #7076563 02/13/18 01:41 PM
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Is that a New Braunfels Smoker? Hog came out primo I bet.


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Re: Roasted a whole hog [Re: Old Stony] #7076735 02/13/18 03:50 PM
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Originally Posted By: Old Stony
Very interesting and looks good. How did you prep it first? Is some of it deboned?


I drained it on ice for about 3-4 days, then split it and sawed the breast bone to where it would lay flat.

If I had it to do over (which I will this weekend with another), I would cook it for 4.5 hours versus 6.5. The hind quarters were amazing but the ribs were a little dry.

Re: Roasted a whole hog [Re: TxReflex] #7076780 02/13/18 04:28 PM
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That's why I don't cook them whole. Have cooked many that size in 1/4's and ribs and they come out great.

What temp you cook at?

Last edited by redchevy; 02/13/18 04:29 PM.

It's hell eatin em live
Re: Roasted a whole hog [Re: TxReflex] #7076789 02/13/18 04:34 PM
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When I do a whole young pig, I break the spine just above the hams, then bend the hams down so I can stuff them inside the chest cavity. tie the whole thing up with butcher's twine to make a nice big roast. Then I put it on the smoker.

Re: Roasted a whole hog [Re: redchevy] #7076925 02/13/18 06:04 PM
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Originally Posted By: redchevy
That's why I don't cook them whole. Have cooked many that size in 1/4's and ribs and they come out great.

What temp you cook at?


250

Re: Roasted a whole hog [Re: ndhunter] #7077101 02/13/18 08:01 PM
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Originally Posted By: ndhunter
Originally Posted By: TxReflex
Shot 8 pigs a weekend or two ago and smoked one of the younger boars yesterday:




After:

https://www.facebook.com/brandon.hurtado.7/videos/1644491785631061/


Was it flat like that when you found it?
after he ran over it...


hold on Newt, we got a runaway
Re: Roasted a whole hog [Re: TxReflex] #7080518 02/16/18 02:13 AM
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Originally Posted By: TxReflex
Originally Posted By: Old Stony
Very interesting and looks good. How did you prep it first? Is some of it deboned?


I drained it on ice for about 3-4 days, then split it and sawed the breast bone to where it would lay flat.

If I had it to do over (which I will this weekend with another), I would cook it for 4.5 hours versus 6.5. The hind quarters were amazing but the ribs were a little dry.


Try this method.....stays moist......

Originally Posted By: SnakeWrangler
A more detailed description from an earlier post.....

I cook (smoke) mine in a pit (smoker) with the skin on. First I hang them head down and cut the throat the bleed them out. Then I take a hand held propane torch and old glove to burn all the hair off...wave the torch over the hair then rub with the glove. You have to repeat several times to work your way down to the skin. Be sure to keep the torch moving as to not scorch the skin. This removes all the hair, dirt and external parasites. Then I cut the head off, gut it (if not previously done) and rinse thoroughly with water.

Then I stuff the pig in the pit on its back. Light a fire and get it rolling good then cut all the air off to the fire box and close off the exhaust damper so it "cooks" low and slow. I try to keep the temp about 150-250 and smoke it for 24-36 hrs. I check (add) wood about every 6 hours otherwise keep everything closed up. The skin will turn hard and black almost like a cast iron skillet. The fat layer on the pigs back insulates the meat and the oils and fluids from the meat are contained inside the skin which keeps the meat moist. Use you finger to poke the skin to determine when its done. If it is hard and firm when you push with your finger keep smoking. When your finger pushes in 1/2" and it "feels" soft inside then its ready.

Open up the pit and start pulling the pig apart. I use aluminum turkey pans for the meat. You will need thick insulated rubber gloves to remove the meat. I separate the meat from skin, bones, fat and gristle. Then I take the meat into the house for further cleaning and storage prep. I take large sheets of aluminum foil an place a double handful of meat at one end and the roll into a log about 2" thick and 8-10" long. I freeze these for future use. The meat tastes like brisket and is wonderful on a tortilla with a little red pepper jelly!


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Re: Roasted a whole hog [Re: TxReflex] #7080854 02/16/18 01:05 PM
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That looks amazing!! food


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Re: Roasted a whole hog [Re: TxReflex] #7080899 02/16/18 01:42 PM
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Very very supple looking, I wouldn't have a problem crushing that with some warm tortillas, cilantro, onions, and maybe a case of beer.


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Re: Roasted a whole hog [Re: TxReflex] #7081804 02/17/18 12:32 AM
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Looks hella good man!


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Re: Roasted a whole hog [Re: TxReflex] #7089385 02/22/18 11:57 PM
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Man that looks great


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