AboutJohn Langenfelder Expertise I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.
Experience I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.
Organizations KCBS
Education/Credentials Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque Check out my website at www.mdpigroaster.com
Question When slow cooking a 35lb piglet at 200 1.5 hours per 10 lbs seems very quick, for me 6-10 hours at indirect heat in a cheap charbroil smoker sems to work. I use a vinegar brush through out the process. Any help or hints will be appreciated.
Answer Richard,
The lower the heat the more time will be needed to reach a set temperature. What I mean by this is you will find that going from 50 degrees (Internal pig temp) to 130 degrees takes a shorter time than 130 to 185 when you cook at temps under 300 degrees. The farther apart between your desired meat temperature and the cooker temperature, the quicker you will reach it. I normally cook my pigs (I do about 3 a month) at 250-275 degrees for 1 hr per 10 lbs. I cook my pigs to an internal temp of 185-195 degrees. The closer to 195 the better the pig pickin'. I don't apply anything on the pig as it just won't get through the skin. If you are applying it to the stomach/chest cavity that will work somewhat, but just remember that everytime you open the cooking door, you lose heat and extend the cooking time. I place a foil pan of apple juice under the pig. For that size pig you could cook it in 3.5 hrs at a higher temperature and pull it at 180-185 degrees. With a low temp like you are doing you are just extending the cook time, the watch time, the wait time for no gain.
