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Whole pig, 65 pounds, in the egg

irishrogirishrog Posts: 375
edited November -1 in EggHead Forum
Last weekend I cooked a whole pig in the egg. The pig was 65# carcass weight before I removed the head and feet.
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First I removed all the back bone, from neck to tail. I left in the rib bones, but I did pull off the membrane from the ribs.
I then smeared the inside of the pig with english mustard, and stuffed him with apples, carrots, onions, parsnips and thyme.
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I then folded up the pig into a cube, with the loin on the bottom, and with the shoulders outside the hams.
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I prepared my egg by removing the upper lining of the egg, and lit my fire in the fire ring. I stabelised the egg at 250 and put in a chunk of hickory.
I then put the platesetter down into the egg, put a steel bowl of stock on the platesetter, and then put in the grid. I then put in my pig.
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I cooked the pig for a total of 16 hours at 250, spritzing every half hour after hour 14, when he had gone through the plateau.
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My pig was finally cooked after 16 hours, and after resting for an hour he tasted absolutely wonderful
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The judges in the competition felt the pig was over smoked and awarded the prize for the best roasted pig to an entry done on a gas roaster. I didn't care, I had proved to myself that I could get a 65 pounds pig into a regular large Big Green Egg, and cook him to perfection.
Here are a few photos of other pigs, which also did not win.
12 hours over a wood fire.
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6 hours on a home made side smoker ( 12 pound suckling pig)
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180 pound pig cooked over charcaol for 8 hours on an open pit. He used 14 bags of charcoal, I used 1 and had some left over.
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I did not bother to take a photo of a pig in a gas oven that just did not interest me.
Greetings from Ireland, Roger
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