Expert: John Langenfelder - 8/17/2009

Question
QUESTION: John,

I am a avid griller and smoker. Using various equipment and sizes over the years. I am not a PRO .....I am getting ready to tackle cooking a whole hog in an offset commercial sized cooker.  When we went to order the Hog the butcher asked if we wanted it Skin on or off? Additionally I would be interested in your opinion of whether the Hog should be butterflied or Not?  Any other tips would be appreciated.

ANSWER: Troy,

My cousin, a pig farmer, swears the best way to cook a hog is with the skin off.  I've only cooked with skin on because they present better that way.  The main reason they may taste better is that you can put a rub on the whole hog and the rub will season the meat.  Again, I think a whole hog tastes great as is. I do not butterfly my hogs as I usually present in an upright position (see my website for photos www.mdpigroaster.com#.  Also, to cook a hog butterflied requires a lot more room as it is spread out across the cooker.  But it depends on your cooker.  You may need to butterfly as you are going to wrap the pig in wire and put in on a spit to cook.  I use a meadowcreek pig roaster so I can cook the whole hog in the cooker.  Butterflied, the hog will cook faster as more meat is exposed to the flame than in an upright position.  Don't worry about injecting a marinade or putting rub on the skin.  It will not due very much.  Just wash the hog down with a warm water and salt solution, rinse off with clear water, sprinkle a rub in the cavity, put it on the cooker and drink a lot of beer while waiting for it to cook.  A pig generally takes 1 hour per pound + 1 hour to cook #50 lb pig is 5 hours plus 1 hour or 6 hours cook time @ 250-275 degrees).  Cook till it reach 175 - 185 degrees.  At the midpoint, it should be about 135-145 degrees.

---------- FOLLOW-UP ----------

QUESTION: John

Thanks for your help...one point for clarification your answer above says 1 hour per pound.  I have seen other sources say 1 hour for 10lbs. Is there any value in adding Herbs to the cavity for seasoning.

Troy

Answer
Troy,

Sorry, I did mean 1 hour per 10 lbs...

I put my seasoning in the cavity on the meat.  I see no problem and it may add to the cooking process by adding herbs to the cavity also.  I just wouldn't go overboard as I do not believe it will add anything significant.