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Smoked Hog Anyone
Posted: 26 May 2011 12:55 PM   [ Ignore ]
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I cooked for a buddies party over the weekend to celebrate him getting to move into his rebuilt house that burned up last year.  He wanted a hog and I was all for it.  We picked up this 100 pounder from the butcher.  I shot it up with a cocktail and then a good helping of rub on the inside.  Off to the smoker and pulled it out around 11 hours.  When I cut into the skin, juices shot out and I could grab a bone and pull it right out of the hog dry.  Can’t wait to do another one.

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Posted: 26 May 2011 12:56 PM   [ Ignore ]   [ # 1 ]
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My Smoker

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Posted: 26 May 2011 12:56 PM   [ Ignore ]   [ # 2 ]
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After about 4 hours

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Posted: 26 May 2011 12:57 PM   [ Ignore ]   [ # 3 ]
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Another 4 hour pic

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Posted: 26 May 2011 12:57 PM   [ Ignore ]   [ # 4 ]
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All done after 11 hours.  Got it up to 180+ degrees.  Would liked to have gotten it up to 200, but everyone was hungry.

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Posted: 26 May 2011 06:46 PM   [ Ignore ]   [ # 5 ]
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Nice pics.  I used to work for a caterer quite a while back, if I recall, 180 degrees is what we’d aim for.  I think it will go up a bit after you stop smoking/cooking it too, so we might have pulled it earlier so it would end up around 180.  Looks delicious.

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Posted: 26 May 2011 11:40 PM   [ Ignore ]   [ # 6 ]
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NICE hog I can only imagine what the bad bo tasted like! u got any leftover!! I’ve always wanted to try that! my gramps has experience doin the ol’ whole hog, i’ll have ta’  ask him or u 4 some pointers huh! me and pops is workin’ on a homemade “hoghauler” and if alll goes well we’ll be in the same boat soon brother!

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Posted: 30 May 2011 07:49 AM   [ Ignore ]   [ # 7 ]
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Shades add a nice touch.  So in the first picture, what is in the pan with the thermometer in it?  Also do you check the actual hog with the thermometer and if so where?

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Posted: 30 May 2011 08:56 AM   [ Ignore ]   [ # 8 ]
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In the pan is a full hind leg off a yearling from last year.  It sat in a brine for 5 days, injected with brine, heavy rub and smoked.  After a couple hours I poured a few cups of beer in the pan.  Pulled the deer at 160 degrees, sliced it and put all the meat back in the pan with the beer.  Back in the smoker for about a half hour.  I think it was better than the pork.

I do check the temps on the hog and check it in a few locations.  But mainly in the thickest meat like the ham.

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