How do you smoke a whole pig?
- Place the meat on the grill or smoker. Put the meat on a rack on the side of the grill that doesn’t have coals. Put a pan underneath the meat to catch drippings. Close the lid over the meat. Add charcoal and wood chips every 30 to 45 minutes to keep the temperature in the proper range.
How long does it take to smoke a whole pig?
As a very rough guide, figure on 1 to 1 1/2 hours for every 10 pounds of pig.
Thus, a 50-pounder will take 5 to 7 hours; a 180-pounder needs more like 18 hours.
For a really small pig, you’ll need to bump up the time; a 20-pounder will still require 3 1/2 to 4 hours.
How do you prepare a whole pig for smoking?
Do you cook a pig skin up or down?
The pig must be placed on the grill skin-side up (the ribs will be on the bottom side facing the heat). Close the lid. The temperature will come down on the cooker due to the coldness of the meat.
How long does it take to smoke a 40 lb pig?
That said, it’s still difficult to give you an exact timing beacause it does depend so much on the set up of your equipment however the general rule of thumb is one hour for every 10lbs + 90 minutes. Working to that calculation you’re looking at around 4 hours but it can be as much as 5.
How do you get crispy skin on a pig?
Grill the skin after cooking. After crisping the skin in the box, remove it from the pig (in sections) and scrape any excess fat from the underside. Lay the skin, crispy side up, on the top grills, and cook over direct coals, watching carefully, until glassy and crisp. Slice the skin into 1″x2″ strips and deep fry it.
How do you season a whole pig?
Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it’s done and ready to eat.