Expert: John Langenfelder - 7/22/2011

Question
I am doing a whole hog in my smoker it is home made smoker about a 300gal tank with a 24"x12" fire box and a pull out grate that is 42"x5` The hog will weight about 200 to 250 lbs how long should i the hog for and should i use an injection on it and type of rub please let me know thank you

Answer
Ken,

Figure about a hour per every 10 pounds plus 2 hours so a 200 lb hog would take 22 hours @ 250 degrees.  I am not sure that a pig that size will fit in the cooker based on the dimensions provide.  You may have to remove the head and feet.  I know in my meadowcreek pr60 pigroaster, while they claim it will cook a 200 lb pig, when I have done a 155, it was getting tight.  The pr60 grate is 30x60 with a cooking depth of about 24 inches.  That pig went from almost end to end on that 60 inches with head and feet on.  That 155 pounder cooked for 19 hours, but had reached 185 degree temperature in 18 hours, but I let it on for an extra hour at reduced temp to allow it to be "picking" perfect.

I don't marinade.  The pig self-marinades with the fat under the skin.  That is more preference.  I do use a rub in the cavity after I remove a lot of the membrane covering the meat.  I always use a pan of apple juice with the rub mixed in and maybe some herbs.