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Getting ready for a pig pickin'

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pescadorzih
pescadorzih Posts: 926
in Pork
Picked up a 75-80# pig to cook for a friends family reunion/Memorial Day picnic.
The pig is currently on ice. I will post up pictures when I get it ready for the pit.
Here are a couple of pics of the pit. It was rented from the farmer who supplies the pigs.
Picnic is on Sunday.  So will be starting the pig early Sunday morning. 
SE PA
XL, Lg, Mini max and OKJ offset
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  • lkapigian
    lkapigian Posts: 10,767
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    Nice...pull that thing off the ice early and let it ride up a bit...save some hours. What's your cook plan?...
    Visalia, Ca @lkapigian
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  • pescadorzih
    pescadorzih Posts: 926
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    I figured I'd get it out around midnight to take the chill off. 
    It should take around 8-10 hrs to cook. So, will be starting around 3 or so. Just shooting to be done around noon. Wrap in heavy foil and deliver, as I am not doing it on site.
    Going to try to keep the temp at 250 for most of the cook. I can always bump it up if not getting done soon enough.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • lkapigian
    lkapigian Posts: 10,767
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    pescadorzih said:
    I figured I'd get it out around midnight to take the chill off. 
    It should take around 8-10 hrs to cook. So, will be starting around 3 or so. Just shooting to be done around noon. Wrap in heavy foil and deliver, as I am not doing it on site.
    Going to try to keep the temp at 250 for most of the cook. I can always bump it up if not getting done soon enough.
    Sounds like a plan-looking forward to the progress..I tend to start mine hotter then slow them down if it is rushing to the finish-every cook is different. Enjoy the ride
    Visalia, Ca @lkapigian
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Keep us posted on progress... sounds like good eats for the folks!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • pescadorzih
    pescadorzih Posts: 926
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    Just got it prepped and seasoned. Back on ice until time to put on pit.

    SE PA
    XL, Lg, Mini max and OKJ offset
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  • lkapigian
    lkapigian Posts: 10,767
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    Very Nice, any injection ?
    Visalia, Ca @lkapigian
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  • pescadorzih
    pescadorzih Posts: 926
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    No injection. 

    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
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    Pig is on.

    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
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    The pit has pull out drawers for the charcoal.
    I lit it at each end to get heat on the shoulders and hams first.
    Apple and cherry for smoke.

    Gonna wait for it to stabilize and then back to bed.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
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    Looking good so far. Just wrapped the ears and snout.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Looks great so far
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • pescadorzih
    pescadorzih Posts: 926
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    Threw some garlic sausage and pepper and onion sausage from our locsl butcher on the pit. Figured what the hell. 
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
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    Bumped the heat up a bit to push it home. Shoulders are almost there.  Hams are about 10* behind.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
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    Pig was done at noon.
    Delivered to the party a little after 1.
    Didn't pull until 2:30. It turned out good. Nice and moist. The sausages I put on got overcooked when I bumped the heat to push the temps on the hams. I should've paid more attention to them.
    The pig was very well received.
    Everyone was asking what I'm doing next year to top this.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • DMW
    DMW Posts: 13,832
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    Whole hog is always an impressive cook, nice job. Out of curiosity, how did you transport it to the final destination?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 32,393
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    @pescadorzih - just checked out this thread.  Dang- you definitely nailed it across the board.    Obviously not your first rodeo.  Congrats.  Rewind for next year.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • pescadorzih
    pescadorzih Posts: 926
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    @DMW, I just covered in foil and there were still some coals left on the drawers. Drive was 45 minutes.  I just pulled the drawers out when I arrived on site. 
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • scdaf
    scdaf Posts: 176
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    Nice job with the oinker !Trying not to imagine what could go wrong taking a 45 minute drive with a box full of fire...


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  • pescadorzih
    pescadorzih Posts: 926
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    There were only a few hot coals left inside and I had plugged the air inlets.
    Probably was holding about as many coals as a MM would hold.
    SE PA
    XL, Lg, Mini max and OKJ offset
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