Now that we have all digested our Christmas dinners, it is time for New Years! Kelly and I talked about cookin' a whole pig. This pig will be 60lb to 80 lb. It is at the butcher waiting for us to pick 'er up. Gonna brine the swine. Hoping to have it on the racks at midnight Thursday, in anticipation, of a 2 pm. carving New Years Day. Cookin' low ;n slow' .
We have done extensive searches and have come up with plenty of different cooking lengths,many of them contradictory, to one another. Figuring 14 hrs, with a stall and rest time included. I know we are going to an internal 165* + in the largest section of meat. We also don't have any pork brine recipes, that can be made in a larger portion, for whole pig. Any suggestions on these are welcomed and would be greatly appreciated.
48 - 8"x8"x16" blocks
The Masons
Ooooh we's gettin' there !
finished stacked. 5'6"x 4' o.d.
fence posts with 1/2" rebar welded 13" o.c.
The posts are galvanized. They will not touch the pig and will never get hot enough, to melt the galvanizing.
2 of these racks. The pig will be butterflied and the other rack clamped over the top of the pig. This will help in flipping the pig over, on the pit. Most likely will used steel welded wire over the rebar parts. This is the makings of a dang good time and the ringing in, of a NewYear!
Thank you for checkin' out our pig roast in progress!!
We have done extensive searches and have come up with plenty of different cooking lengths,many of them contradictory, to one another. Figuring 14 hrs, with a stall and rest time included. I know we are going to an internal 165* + in the largest section of meat. We also don't have any pork brine recipes, that can be made in a larger portion, for whole pig. Any suggestions on these are welcomed and would be greatly appreciated.
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04055.jpg)
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04057.jpg)
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04061.jpg)
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04065.jpg)
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04066.jpg)
The posts are galvanized. They will not touch the pig and will never get hot enough, to melt the galvanizing.
![](http://i359.photobucket.com/albums/oo32/Uncle-Honky/DSC04067.jpg)
Thank you for checkin' out our pig roast in progress!!
![Thumb](https://www.smoked-meat.com/forum/core/images/smilies2/thumb.gif)
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