Expert: BBQ Woman - 3/8/2010

Question
I just smoked my firt small 15lb pig in my barrel smoker yesterday. It is two drums welded together long ways. I just make fire on one side and put meat on other side. It does have vents and a chimney. I smoked it for almost 10 1/2 hours at 225-260. I have to open the whole smoker every 30 minutes to add lump and hickory, but the heat comes back up within 2 minutes. After 5 hours the internal temp was 138. After 10 hours the temp was only 140 and not moving. I had to finish the pig in the oven at 350 to bring meat to 165. What am I doing wrong? I cooked it belly side down in a laying position. The skin became so tough, I feel like it was blocking the heat. Maybe skin it next time? Thanks in advance.

Answer
Hi Jon,
I am sorry that your first time smoking a pig was not perfect. Keep the skin on it assists in the cooking (It kind of becomes the pot for cooking the meat). The rear of the pig tends to take longer to cook so I would start out with the tail side pointed closer to the heat source. You can keep moving the pig around during the cooking process and if some parts are getting done too fast just cover those parts with tin foil. The temperature should be at 350F and this should cook the whole pig 30 minutes to the pound. So a 15 pound pig at this temperature will take 7 1/2 hours (roughly). Baste the skin of the pig every time you are adding more charcoal and wood.
Your pig would of got done eventually even at that low temperature but it would of been a few more hours of waiting time so putting it in the oven to finish it was a brilliant idea because I am sure everyone was hungry. I have a feeling your second attempt at roasting a pig will be better. If you have any more questions feel free to ask.
Regards and happy pig cooking!
Misty