How long to smoke a whole pig per pound

If the head is on cover the snout and ears with alum foil. While every piece of meat will be different the general rule for pork butt is that it will need 90 minutes to smoke for every pound of meat.

So the rule of thumb is.

How long to smoke a whole pig per pound. The cook time of your pig will vary based on the size of your pig and the temperatures of your pit. I typically plan 1 hour for every 5 pounds of pig. I do add at least an additional hour to the cook time so my meat can rest and also to compensate for any variation in the cooking process.

Contact your supplier at least two weeks in advance. Expect to pay up to 3 per pound dressed depending on where you are and the time of year. If you plan to do the dressing the price might be as low as 150 per pound.

For suckling pigs prices can go up to 4 per pound. Now onto the smoking time. 7 minutes per pound and 4 to 18 hours.

I know it sounds ridiculously vague. But a whole hog can be anything from a 20 lb suckling pig right up to a 150lb whole hog which will obviously take wildly different times. So the rule of thumb is.

Take the weight in pounds and multiply by 7 minutes to get a rough estimate of time. How long does it take to roast a whole hog. A 50 pound pig cooks in anywhere from 4 to 7 or even 8 hours depending on your heat source and whether or not youve stuffed it with anythingmore on that later.

Some fellow pig roasters recommend around 1 hour and 15 minutes per 10 pounds of dead weight pig. Your cooking time is going to vary depending on the size of your hog and the method you are using to smoke it. But if you are using an 80lb hog which is what I would recommend to get started with then it should take you approx.

8-10 hours at about 250 degrees if you stay about 12 away from the heat source. I would arrange it on racks or screens rub it down and put it in the smoker at 225- 250. Smoke till temp in hams are at at least 170 for firm and about 190 for pulled type meat.

Once you get over 170 in the hams you could take the ribs and other thin parts out or wait a little longer and it will all far apart. 110 pound live weight estimated cooking time is 8-10 hours. When pig reaches 160 degrees F move the pig away from the heat.

An estimated 1-2 hours will keep the pig warm without drying out. Time is a variant. One must be flexible in the timing and cooking process checking the hog often is essential.

Were cooking a Whole Hog at 225⁰ until it reaches 190 in the shoulders which should put the hams in the 180 range. This whole hog is done when its done so dont plan on rushing things. For the first 6 hours smoke the hog with your favorite wood.

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Length and Cooking Time are approximate. 8 hours for 150 pound live weight When in doubt leave it in the pit a big longer. The pig will not burn as it is cooked by the steam.

Start cooking 12 hours ahead of serving time depending on the above table periodically checking internal temperature. Videos you watch may be added to the TVs watch history and influence TV recommendations. To avoid this cancel and sign in to YouTube on your computer.

While every piece of meat will be different the general rule for pork butt is that it will need 90 minutes to smoke for every pound of meat. As such a 7 pound pork butt like the one in this recipe will take approximately 10 and a half hours to fully cook. Get to the smoking process.

While your meat smokes you have plenty of time ti fill. Could you help me out with some information on cooking an 80 lb pig. This will be my first pig.

Rub the skin with olive oil. To keep it from getting too dark. If the head is on cover the snout and ears with alum foil.

Cook at about 225 to 250 for eight hours. Two hours of cooking. Allow 1 hour of cooking time per 10 pounds of pork.

An internal temperature of 170º should be attained before serving. Have additional coals started outside the grill ready to be added as needed to maintain proper temperature. Place the pig in the oven and roast for 20 minutes per pound.

Baste the pig with olive oil or the marinade of your choice every 30 to 45 minutes. Before removing the pig from the oven test its internal temperature. A fully cooked pig should be 160 degrees.