Expert: John Langenfelder - 3/20/2009

Question
we are planning a barbq for 150 a side of beef and a pig
my husband is building a spit roasting system will this be enough meat for HEARTY eaters and how long should the meat take to cook approx.

Answer
OK, so where is it and can I come?

With a pig, it takes about 1 hour per 10 lbs.  Since you are on a spit, I might add another hour to the overall cook time.  That time will get it to about 185 degrees when done.  This is also based on a temp of 275 degrees in a smoker. Spit cooking takes longer than cooking in a smoker which is enclosed.  For the beef that is another story because for beef you may want it medium rare.  When you get into sides of beef, I usually look at the thickest part of the beef.  At about 300 degrees, if 10 inches thick, then I figure on 1/2 hour for every inch, so about 5 hours plus I would add an hour for the spit.  It also depends on how close you have it to the fire.  I would try doing the "Raichlen" method of testing how hot the fire is:

Hold your hand about 6 inches above the coals and start counting "one Mississippi, two Mississippi," etc., until the force of the heat causes you to pull away. The number of seconds (Mississippis) you can hold your hand above the coals or gas-fired heat roughly corresponds to these temperatures:

High heat = 1 to 2 seconds (650 degrees)
Medium-high heat = 4 to 5 seconds (400 to 450 degrees)
Medium heat = 6 to 7 seconds (350 degrees)
Medium-low heat = 8 to 10 seconds (300 degrees)
Low heat = 12 to 15 seconds (250 to 275 degrees)

I think I would try for a medium heat.  Always use a meat thermometer to see how the meat is doing, if cooking to fast, try moving the meat away from the fire.

Whichever you decide, the pig will take the longest as you want it to get to 185 degrees.  The nice thing about the beef, is that you can carve it right off the spit.  As you carve, it continues to cook.  Since it is an irregular cut of meat, you'll probably have a mixture of rare to well done meat.

For the beef, the above is for a side of beef or a large bottom round slab.  If doing a standard beef roast less than 10 lbs, then I would figure 30 minutes a lb at 300 degrees for medium rare.