Whole Pig - to skin or not to skin?

AlliePeanut

Hey guys,

I'm gonna smoke a 60# (hanging weight) pig this weekend, head and feet removed (not my choice).  I'm pretty clear on the set up & the spine removal, etc, but I had been planning on skinning it first (since the head is gone, presentation is out the window).  However, in my research on here noticed that no one was doing that.  I had assumed that the skin would only get properly crispy & delicious when roasting it, and that since I was smoking I would be better off skinning it first (and saving it for chicharrones or some such).  I could see the benefit of leaving the skin on for moisture retention, but I would think I'd lose the flavor from my rub & the smoke leaving it on.  Thoughts?

SGH

Brother I wouldn't skin it. Never have. You will pick up more than enough season if prepped correctly. The skin is the magic material on swine. Just my thoughts my friend. But as with all things opinions vary.

DMW

I've never done whole hog on the egg, but have on other smokers. The last one I did I didn't bother with rub at all. I just mixed some rub in with the meat when I pulled it. The cooker manufacturer recommend this as he said any rub I would have managed to toss in the cavity would simply run out during the first hour or so of smoking. The skin actually did get nice and crispy and was a nice treat for those that appreciated snacking on it. I would think the reflective heat from the ceramics of the egg dome would only help with the skin.

http://eggheadforum.com/discussion/1170108/big-piggy

GalanteNate_OneEa

The way you have to ball up a WH on the the egg I think you can better depend on the bones and toss the skin. Though I'm not thinking clearly right now, I have done the WH on my egg, about a year ago and the two parts I didn't like were lack of exposed seasoning and leathery skin. Unless you were to tell me tomorrow that your pig turned out ****, I will def skin my next BGE WH. #jussayin Can't wait to see it either way!

GalanteNate_OneEa

Or just foil to the end and bump the temp lol,IDK!

SGH

If I missed it then I apoligize in advance, but what are you cooking it on if I may ask?

badinfluence

60lb hog with the head and feet removed on a egg? Unless you have a xxl good luck and even with a xxl still don't know if it will fit.

badinfluence

Oh and don't skin it

yzzi

Where there's a will there's a way http://eggheadforum.com/discussion/671120/smoking-roast-suckling-pig

Ladeback69

I've not done one, but I wouldn't skin it. It protects the back and if done right the skin will come out crisp like candy and you can eat it.

GalanteNate_OneEa

Mine was 42# all intact and I had plenty of room on the XL, def could have gone bigger, I just don't know how much bigger.


http://eggheadforum.com/discussion/1156288/42-piggy-on-xlbge-pics-as-i-go/p1

AlliePeanut

I'm only working with a Large - my original plan was to cut it in half, remove the spine & smoke one side for Sunday's party & then cut the other side up into primals.  Was thinking that doing only half I'd be able to curl it up flat on top of my grate in the Large.  Galente, I thought the same thing about the last whole hog I ate: not enough seasoning & the skin didn't do it for me, so I'd thought I'd skin it & make cracklins in some duck fat.

SGH, how do you prep yours?  I was going to do a dry cure overnight & then season it before I threw it on.  Although, after this discussion I'm tempted to do one side with the skin & one without & see what happens.  If you're pro-skin, do you score it at all?  And how much seasoning are you doing during the cook, if any?  Thanks for all the advice & links.

Carolina Q

Don't skin it... http://vimeo.com/m/68061674

SGH

@AlliePeanut‌
When you say prep I'm not sure if you are asking about seasoning or "laying" the hog out but here goes nonetheless. I cook all hogs on their back and splayed out and open. I cut down both sides of the spine where the ribs join with a breaking knife very carefully so I can lay him out "flat". As to the skin I spray the whole thing down with PAM cooking spray and then wipe it down with paper towels to remove any excess. I cut the membrane in the deltoid region also to help open up all the muscular heads for even cooking. As to the ribs if I'm cooking comps I will make a cut to create the coveted baby back ribs. If cooking for personal consumption or a charity event I do not take the trouble to make this cut as it's a real pain. But to do it simply measure 3-4 inches off of the spine and cut the ribs along this imaginary line. Meat quality is the same either way. Only the visual is lacking. The only down side to cooking them on their backs is loin protection is required to some degree. Short of this I find it to be the method of choice. And please note as well. I have never cooked a whole hog on the egg. I always cook very large hogs and cook them on a massive size smoker designed for that intended purpose. If you need farther clarification or assistance please ask my friend. Here is what I cook hogs on.

GalanteNate_OneEa

I don't see why you couldn't skin it and cook ribs loin shoulder and ham as one piece, use the skin the way you want. I honestly think it's an awesome outside the box idea, and I'm kinda jealous I didn't think of it lol. This years draft party is this Saturday, and if I hadn't already bought the meats and whatnot I would consider doing it your way. Don't get me wrong, it would be a roll of the dice as far as I know but would be a fun experiment. If you don't do it, I will next year lol.