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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: This will be my first barbecued pig
I have a large cooker, offset fire box grid of about 4'X 6'. Looking to cook first pig. Have done butts, brisket, loins, and want to graduate to the big boy. Any suggestions will help. Size Rub/Basting # of people it will feed temp time how much beer will be required
Thanks in advance for your input
Brad
Hi Brad,
My best advice is that you click into The Barbecue Store and pick up a copy of "The Great American Barbecue & Grilling Manual" which explains the whole pig process in detail, plus lot more.
Meanwhile, if you must, proceed: I would start with an 80-100 lb pig. Take an axe or saw and cut part way through the spine from the inside so that the carcass will lay out flat.
You will need wood coals for 24 hours, so plan on a burn down pit near by. Get the temperature around 200°F and lay the carcass face down. After six hours, flip it over on the back. Maintain the temperature. You may want to cover the ears, snout, tail and feet with aluminum foil to keep them from burning. Place the coals mostly around the shoulders and hams. Continue until the internal temp of the hams reaches 185° and the bones pull easily.
Have fun,
Smoky
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