Banner advertisements by bbqads.com

Re: Whole pig cook time


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Pickin' Porkers on May 20, 2012 at 20:41:26:

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.


Follow Ups:



The BBQ Forum Home Page

Source:
115.sub-75-252-67.myvzw.com
75.252.67.115
Mozilla/5.0 (Windows NT 6.1; WOW64) AppleWebKit/536.5 (KHTML, like Gecko) Chrome/19.0.1084.46 Safari/536.5



[ BBQ Search ]