Question QUESTION: I have a 30lb pig and a 35 lb pig, I want to cook it in my wooden smoker. Do u have any suggestions on temp, how long, and any other info u can give me
ANSWER: Adan:
A pork needs to reach at least a temperature of 137F in order to kill any Trichinosis parasite that might be in the meat. I am not sure it you want to just smoke the meat for cooking later or whether you intent that your "smoking" will also cook it for consumption.
I roast my pigs at around 190F to 200F for as long as I can. Usually a good 20 hours for even cooking. In a pinch I can do it in 7 hours but the pig does not cook as evenly since I have to do it at a higher temperature.
The problem with your woooden smoker is the temperature you can run it up to. You might be able to run it at 190 degrees, but the other problem is the amount of fat produced. Pig roasting is done with the skin on so that the meat bastes in its own fat and does not dry out. If you skin the pig, it will reduce the amount of fat drippings, but unless you have a good drip pan to prevent flare-ups you will impart a burned fat taste and smell to the meat.
I have made a small cooker out of cinder blocks that worked very well. I made a chimney at one end of the enclosure by aligning the center openings of the blocks at one end and then breaking a doorway in one block to create a chimney draft way. My fire was built at the opposite end so the pig was never over the coals but was cooked by the hot air moving over and under it on its way to the chimney. I covered the makeshift pit with sheet metal one time and another time with sheets of fireproof board. The opening used to feed the fire was made from a small peice of square culvert or chimney flue. The grate inside was made with lengths of rebar for support and on top of that I laid a piece of remesh, the metal grating used to reinforce concrete. I built the fire , placed the pig and closed it up, maintaining the temp with the use of a long shaft thermometer laid so that I could read the max temp in the top of the enclosure. The internal meat temp was monitored with a remote digital thermometer.
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QUESTION: I am going to be consuming it... I do have good drip pans, its a real nice smoker. Do u suggest that I cook it on one side and then flip half way through. what should the meat temp be at when finished... so its just perfect? thank you so much for ur help
Answer Adam:
No need to flip it, if it is done correctly, it will be almost falling off the bones near the end. Trying to turn it is just a lot of trouble. If you are not in a rush, I would go with the lower temperature and longer cook time. When cooking overnite I make a party of it. Invite some friends over and put the pigs on around dusk and sit and drink some beer. If you turn in, set your alarm for every two hours of so and check your fire to maintain the temp at around 200f
The internal temp should pretty much be the same. The slower longer method gives you a nice medium brown to golden brown pig.
ps
you want to split the pigs pelvis and chest in order to try and lay them flat. in your smoker you might have to cut some of the lower leg shank off. I don't know how much space you have. to work with. Were you planning to lay them on two racks, one over the other or do you have enough space to lay them side by side.
Also, I use pecan wood as my flavoring wood and use oak as my main fuel supplemented by charcoal briquettes. I also rub my pigs with a jerk dry rub to give them some additional flavoring. I put mine on a day or two before cooking. Also make sure the meat is at room temperature before putting in the smoker. That means thawing it out good before if it is frozen.
You can buy the rub pre made or mix up your own:
Ingredients:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Preparation:
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
or
Ingredients:
1/3 cup paprika
1/4 cup black pepper
1/4 cup sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.
