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In Reply to: Whole pig cook time posted by JohnnyQ on May 20, 2012 at 13:54:53:
the rule of thumb is 1 hour for every 10 lbs.....at 225 degrees.....BUT...allow some rest time and cook time accountable for variations in meat quality...SO...I'd go for 1.25 hrs/lb to give a safety zone. The meat holds well if you finish early. Be sure to watch the temps in the ham (200+)...loin (165) and butt (190). Hard to do with a small hog..but you CAN!
Undoubtedly, you will get other opinions.
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