Smoke Da Pig (Part 2)

11 years ago

Only 15 days to go...

There is not a lot of info on smoking a pig. Roasting yes but smoking not really. I've been all over the internet gleaning bits of info that are pertinent to the set up I have and my desired end result.

This endeavor is on my Bucket List. I am so excited! I'm in the testing phase of this project. Today I'm testing our homemade smoker to ensure I can maintain temperature, get an estimate on timing for stoking the fire and figuring out logistics.

DH shortened the pipe between the woodstove and the smoke box and that allowed for a higher temperature. We can easily maintain 225-250 range with wood. I know that the stove will run approximately 1 hour maintaining temperature before it needs to be re-stoked. In my research, I found someone who suggested augmenting with hardwood charcoal to extending the time between having to stoke the woodstove. I'm going to try that tomorrow.

I plan on getting the pig on the Wednesday before and brining it until the smoking commences Saturday night. Thanks Cheryl for the suggestion for longer brining. Here's the ingredients I'm going to use for the brine:

Apple cider

Water

Sea salt

Brown sugar

Coarsely ground black pepper

Garlic?

Olive oil

Pepper

Herbes de Provence

Once the pig is removed from the brine, it will be dried and massaged with dry rub. Here's the ingredients I plan on using for the rub:

Sea salt

Brown sugar

Fresh black pepper

Cayenne

White pepper

Smoked paprika

Celery salt

Onion powder

Garlic powder

Dry mustard

I'm going to use stainless steel wire to truss and hang it. The hind will be closest to the heat since that takes the longest to cook.

I had planned on using a mop and basting it every time the fire is stoked but my concern is: Will the mop keep the skin soggy? Dcarch had a great point about the crackling skin being the best part. So should I mop or not? I don't think the cooking temperature is high enough to produce true cracklin' skin so I was wondering if I could crackle the skin with a torch after the pig is cooked and resting. Any thoughts?

The menu so far is:

Da Pig

BBQ Chicken (for SIL who doesn't do pork)

Baked Kidney Beans (DH request in lieu of BBQ Beans))

Cuban Black Beans and Rice (I couldn't resist the America's Test Kitchen recipe)

Homemade Cole Slaw

And whatever else folks bring and I feel like adding at the last minute. I'm still coordinating this part.

Oh yes and of course beer and sangria, probably Tuckerman's Pale Ale and White sangria (DD's favorite) and maybe a theme drink of the day probably Fresh Raspberry Mojitos.

RSVP's are due by tomorrow. The Butcher is on standby for the pig size. Everything I've read suggests 2 lbs. per person. I sent out 45 invitations and am expecting maybe 30 will accept so that means a 60 lb. pig. I'm figuring 16 hours to smoke the beast.

I would appreciate any input or suggestions.

Kim

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Comments (13)

triciae
11 years ago
last modified: 9 years ago
Don't forget to put a rock (or apple) in DA PIG'S mouth to keep it open. That will really help shorten your cooking time by allowing the heat better access to the interior.

We learned that the apple in the mouth business is more than decoration in our marina pig roasts.

Sounds good - when's dinner? What's for dessert?

/tricia
moosemac
Original Author
11 years ago
last modified: 9 years ago
Tricia,
Thanks for the info about the rock in the mouth. I didn't think of that. I haven't figured out dessert yet but my in laws will probably bring desserts. My MIL makes some fantastic cakes, brownies, etc.

If it were up to me, I'd skip dessert except for maybe some vodka infused watermelon wedges especially after being up for 24+ hours. LOL
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caliloo
11 years ago
last modified: 9 years ago
A clay flower pot also works well to keep piggys mouth open. Don't bother with an apple during the cooking phase, it will cook into mush long before piggy is done.However, do have a nice shiny red one for serving - it is very pretty that way.

I think your project sounds like a blast - please take photos during the process I would love to ee how it goes

Alexa
ruthanna_gw
11 years ago
last modified: 9 years ago
That's sounds like it's going to be a day you'll remember! I wish we all could be there but will be waiting for pix.

I'm sure you've already been there but my friend who's a BBQ judge recommends this forum as a good one with helpful and experienced members.

Also, I'd suggest tasting your herbes de Provence in advance. Nowadays, some of the commercial blends contain an inordinate amount of lavender, which may not be a good flavor mix with the rub ingredients.

Here is a link that might be useful: BBQ Brethren
moosemac
Original Author
11 years ago
last modified: 9 years ago
Thanks Alexa. I will be sure to take lots of pictures and share them.

Ruthanna,
Great point about the Herbs de Provence. I am mixing flavors between the brine and the rub. What would be a better substiute for the Herb de Provence? Or should I just leave it out?
lindac
11 years ago
last modified: 9 years ago
The spice mix in herbes de province varies greatly...most but not all contains lavender.
Emeril mixes up what he calles herbes de Province ( or maybe herbes de bayou) which doesn't contain lavender.

Ingredients

* 2 tablespoons dried savory
* 2 tablespoons dried rosemary
* 2 tablespoons dried thyme
* 2 tablespoons dried oregano
* 2 tablespoons dried basil
* 2 tablespoons dried marjoram
* 2 tablespoons dried fennel seed
mustangs81
11 years ago
last modified: 9 years ago
Certainly no thoughts or hints from me but I am so looking forward to your pics.

"Everything in a pig is good. What ingratitude has permitted his name to become a term of opprobrium?"
Grimod de la Reynire
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
last modified: 9 years ago
225F - 250F is too low for a crispy cracklin skin.

You need:

1. 350F - 400F
2. Very dry skin
3. puncture a million holes for the moisture to escape and the fat to render and drip out. You can use a jaccard meat tenderizer to do that. I use a motorized tool to save time.

dcarch
riverrat1
11 years ago
last modified: 9 years ago
That's what we (in South Louisiana) call a Cochon de lait. If you Google those words you'll come up with all kinds of ideas and tips.

http://generalhorticulture.tamu.edu/prof/recipes/cochon/cochon.html

I can't wait to see pictures! Have fun.
lindac
11 years ago
last modified: 9 years ago
This thread got pushed off the first page....and I for one want to see follow up pictures of that little piggy after he's been roasted.
What will you serve it on? I have seen a1 by 12 with sides nailed on...
moosemac
Original Author
11 years ago
last modified: 9 years ago
I will defnitely post pictures. The big day is Sept 2nd.

Linda,
I have 2 huge round, very heavy platters not sure which one I'll use yet. They are at least 1/2" thick. One is copper 44" in diameter and the other is silver 53" in diameter. My dad bought them 40+ years ago at an estate auction. I'll put down a bed of kale or swiss chard on the platter then put the pig on top.

I have several strong men lined up to carry the full platter and a very sturdy table to place it on. The pig alone is 60 lbs and the platters are probably 10-15 lbs. each.

Dcarch,
Do you think if I prick the skin while the pig is cooking to let the extra fat melt away that I could crisp the skin with a torch?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
last modified: 9 years ago
I think it will help.

It would be a shame not to have melt-in-your-mouth crackling crispy skin, the best part of roasting a pig.

Here is a picture of a roasted pig I had a little while ago with amazing crispy skin. You may notice the million holes on the skin I was talking about.

dcarch
lbpod
11 years ago
last modified: 9 years ago
The last pig roast I went to had the caterers start a
fire, in a small pit, about 4:00 AM. They put the
pig on a hand operated rottiserie. Acutally, it was
a half pig, because I would guess the whole pig to
go over 400 lbs. They tended to that pig until
about 4:00 that afternoon. Then they took it off
the rottisserie and put it on a big platter, along
with a couple of sharp knives and let everyone go at
it. OMG !!!! They had freshly baked loaves of Italian
bread, all sliced up, and slices of sweet onion, (there
were other things, but that's all I needed). That pork
was so juicy and flavorfull that I actually thought I
had died and gone to heaven. Just thinking about that
afternoon gets my mouth a-waterin.

Smoke Da Pig (Part 2)

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Smoke Da Pig (Part 2)

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