How to Smoke Pigs

There's nothing like slow-cooked pork.

Smoking a pig can seem like a very daunting task. Buying and lifting up a whole 100-lb. pig can be difficult. And cooking the whole pig -- without drying it out -- takes a certain level of expertise as well. But give it a shot. Cooking a whole pig can really make your get-together a hit. Your family and friends will be dying for some pig after smelling it cook all day.

Things You'll Need

• Meat thermometer
• Cooker and coals

Instructions

1. Buy, borrow or rent a smoker and figure out how big your pig should be. About 1 lb. of uncooked pig feeds one person. If you have a party of 75 people, then a 75-lb. pig can feed all of your guests. To be on the safe side, get a 100-lb. or even a 120-lb. pig. You may end up with leftovers, but they're better than hungry guests. The bigger the pig, the more meat it will have on it. Plus, it is all about the show. Otherwise, you might as well cook pork butts.

2. Buy your pig from a butcher. Tell the butcher you are smoking it, and have him leave the head and ears on in order to keep the juices inside. Also, make sure the pig is not skinned. Pigs oftentimes come skinned for processing.

3. Smoke the pig cavity-side down with its legs sticking straight out, and then flip it around halfway through the cooking process. If you have a rotisserie, then you can cook the pig rotisserie-style, which will make it easier for you. Otherwise, keep the cook chamber or firebox door closed. Open it only to flip the pig. There's no need to peek. Your curiosity will just force you to cook the pig longer.

4. Get help to lift the pig onto the cooker. Place the pig there when the temperature is 220 degrees Fahrenheit. Watch the temperature. Make sure the cooker does not get hotter than 250 F. Insert a meat thermometer that can stay in the pig the whole time. Cook the pig slowly. Keep the temperatures steady. That will make it taste the juiciest.

5. Inject the pig with a vinegar-based sauce or apple juice solution halfway through the cooking process, if you like. For a 100-lb. pig, smoke it for about 15 to 17 hours. Stop cooking it when the shoulders and hams are above 160 degrees. Be careful about the shoulders and hams. They can cook very fast and dry out. When the juices run clear and the meat is not pink anymore, then your pig is done.

6. Take the pig off of the cooker. Carve it with a plastic sheet under the table for less cleanup.

Tips & Warnings

• Buy some pulled pork if you are worried about having more guests than expected, that way you will not have to smoke two pigs.

References

• Clover County Farms: Our First Pig Pickin on Our Farm
• California BBQ Association
• The Smoking Ring

Resources

• NYC Food Guy: NYC's Most Delicious & Affordable Food