Whole Hog BBQ | How to Cook a Whole Pig on Ole Hickory Smoker with Malcom Reed
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- Опубликовано: 24 янв 2017
- Whole Hog Roast - Smoking a Whole Hog on an Ole Hickory Smoker
For more barbecue and grilling recipes visit: howtobbqright.com/
How to Cook a Whole Pig.
It takes a full day to properly cook a hog, so give yourself plenty of time. The first step in the process is trimming the hog. First move the hog to a sturdy table. Lay the hog back side down, feet up in the air.
Use the dremel and follow the line down the spine slowly cutting through the bone. Now come back with the handsaw to cut through the rest of the bone, be careful not to puncture through the skin.
Now we want to remove the skirt meat and the first 3 or 4 rib bones of the hog so we can expose the shoulders and more of the belly. Just take a sharp knife - starting at the skirt - and trim it away from the spare ribs.
We want the ribs to lay flat in this hog - so they don’t curl up during cooking, and we want to separate the spare ribs from the loin ribs.
At this point it’s time to clean up the whole hog. Use a sharp knife and just start removing anything you don’t want to eat. Silver skin, fat, tough connective tissue.
The last step in the trimming process is removing the legs so the hog fits better on the rack. Just use a sharp knife to score the meat just above the knee joint. Then come back with the hand saw to go through the bone.
Before placing the hog on the rack you will use to cook it, we stage the aluminum foil that we’ll use later for wrapping.
Carefully slide it over onto the rack. Make sure it’s centered and on top of the foil.
The seasoning process starts with injecting. You’ll need about 2 gallons for a 150# hog. Spread the injection sites out about an inch apart over the entire hog. Key in on areas like the ham, loin, belly, underneath the ribs, and shoulders.
When it comes to the dry seasoning, I say use whatever rub you like. The first layer is a good dose of Salt, Black Pepper, and Garlic - my Killer Hogs AP Rub works great here. Then rub a thin coat of yellow mustard. For the next layer I like to use a spicy rub to add some heat - Killer Hogs Hot Rub. Then the last seasoning is for color and a touch of sweetness - Killer Hogs The BBQ Rub.
The loins of the hog tend to cook faster than any other area, so they need a little extra mass (insulation) to slow down the cooking. For this you can stuff breakfast sausage down the backbone and top it with thick slices of bacon.
Before the hog goes on the smoker, spray the skin down with vegetable oil and add a little extra foil around areas of the skin that are exposed.
Now you can fire up the pit and load the hog. It’s easiest to maneuver the hog on a cool pit, so we load it first then add the fire. We’re cooking the hog at 225⁰ until it reaches 190 in the shoulders which should put the hams in the 180 range. It’s done when it’s done, so don’t plan on rushing things.
For the first 6 hours smoke the hog with your favorite wood. I like a blend of hickory, cherry, and pecan.
Every 1 ½ hrs the hog gets basted to prevent it from drying out. The baste I use is simple:
Hog Baste:
- 32oz Italian Dressing
- 32oz Hot Tap Water
- ½ cup The BBQ Rub
- ¼ cup Soy Sauce
- ¼ cup Worcestershire Sauce
After 6 hours it’s time to wrap the hog. Before closing the wrap, be sure to place a probe thermometer in the shoulder and ham.
At this point all you have to do is maintain a constant cooking temperature. Add charcoal as needed and Keep the Door Closed.
Once the target internal temps are reached, open the pit and remove the foil. There will be excess moisture in the cavity; dip as much out as possible.
To set a bark on the hog apply a light coat of dry rub over the meat and continue to cook the hog for 10 minutes. For the glaze I use warm BBQ Sauce thinned with a little apple juice. Brush it on the bark and continue to cook the hog for 20-30 minutes to set the glaze.
You can expect a hog this size to yield about 75lb of cooked barbecue.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/ 
Развлечения
When a big southern gentleman talks BBQ, you listen.
Amen
@@patrickglaser1560 lol it’s fuiol
@@patrickglaser1560 the less letters it seems to have, the more authentic it is!
If they talk with a heavy Southern accent, there's a 99% chance they smoke up some of the best BBQ you've ever had. I'm just saying, I ain't ever had any ribs that blew me away from a man with a thick Philly or NY accent
Well said. As a skinny (ish) Northern gentleman, I have much to learn
11:11
Have a whole pig, add bacon.
Only in USA.
z ahio yup, the American dream.....
Damn right
Bacon😘😍😮😮😮👅👅👅👅👅👀
with a side of school shooting
@@Girtquake YEET
Oh man... this is the heart of what the south is all about right here. Just the boys spending a Sunday working on a hog, putting love and finesse into it at every step of the process. Havin a few beers and chatting in between. Then when it's all done the whole family comes together and you get to see the looks on everyone's faces when they bight into the final product. It's even better than the amazing taste of the meat itself.
GOD bless America!
Steve Prefontaine?
Ceo of bight
Thank you SO much. I watched your video three times and then did my 150lb hog this weekend - it was a smashing success! I've never had pork pull that nicely or stay that moist. The pig colored up beautifully, loins stayed moist, and the whole thing was delicious.
Thank very, very much!
Moist loins
Damn but ok look at the year and now
@@adrianeriksson8943 yeahh
I'm not a veterinarian but I don't think that pig is gonna make it.
I'm not a vegetarian but I don't think my pants are gonna make it
That was a good pig
It was close, but it ended up passing
Check her pulse
Who cares....it has never looked better.I`ll marrie it....
As a primary school teacher I have to say that you are a natural teacher. You explain what you are doing and why which I really appreciate.
Malcom you went and got some of the Best BBQers in the world. This turned out amazing!
Strength Team aye fam lol
When I read the thumbnail I read dog
A master of his craft. There's way more to it than I ever imagined. We take for granted all the hard work that goes into something like this. TY!
I just ate a hearty meal but every second of this video makes me hungrier and hungrier.
jan mac what about the first 60 seconds?
The level of attention to detail was incredible here, really enjoyed your video thanks
Best Hog video I have ever seen - Great job guys!
what's a hog?
Takutnyer Kimak good one
So says the guy who hangs out at weight watchers conventions to meet healthy gals. Lmao 😂. Go rest your neck FBFI
The BEST!
GQue BBQ so true
Biggest take away.lol
“Gonna give us a little bit more room to create that bark”
This is crazy. Your attention to detail with every aspect of that cook is ridiculous. Well done man. But why didn't you show cutting it up and tasting it?!?!?!?!
at the beginning of the video he said he was doing for someone else not himself
S*** why wasn't I invited that looks good
He didnt' show cutting it up and tasting it becuase he obviously didnt put enough attention to detail. CMON man!
?
@@Destroywhatdestroysyou716 لحم الخنازير كله أضرار
You guys killed it! That's one of the few times I've seen competition quality whole hog. That's a lot of work.
Malcolm, I swear you do the best videos, hands down. And the fact that you are not looking to get rich off of them shows that you care about the craft and keeping it going. Good on you sir. This is one of my goals in the next year of so, whole hog. Not quite ready but this video will be a GREAT BIG help.
Part science, part art, all beauty. I'm watching genius right here. Well done, sir.
Thank you for making this video. I recently became a KCBS judge, and this tutorial has been so helpful to me.
Wow, y'all went all out on this hog! Man that looks great Malcom! Great looking smoker as well. I've done some whole hogs in my time, and have never seen one done with as much detail as this one. Fantastic video!
Great video love all details thanks Malcolm
This new Roadhog update looks great!
This is the best whole hog method and explanation i've ever seen. Amazing job ya'll!!!
Watch how the Philippines roast whole hog.. This actually looks like an inefficient way of roasting..
You've done it again Big Boy!
That’s way beyond my skill level but it was a pleasure to watch. You guys really went all out. Love this channel
"We've exposed our loins."
Hog damn. That's a lot of work. You really let it all hang out. Literally. Well done and very informative. Wish we could see you 'tear into' that beast.
This turned into Epic Meal Time the moment they added the bacon.
Welcome back Malcom, I was worried you wouldn't return. Great video and thanks for sharing your recipes and expert knowledge with us. We love your rubs and sauce here in Louisiana!
The best cooked hog I've seen so far...my hat off to u guys...1st class all the way
Malcolm, superb job!!!
Man you are a master at your craft! I've never done a whole hog but dang I want too now!! Thanks for the video!!
You are good at instruction Professor Reed. Refreshing in that you don't feel it necessary to make things look more complex than they are. That confidence my friend comes from knowing your shit. Love your stuff and how you present it.....yes the hog, but more to the point how you present yourselves and your buddies in the instructional phases of this piece. Very helpful to us 2-3 time-a-year whole hoggers.
I did spy a trade secret slip.....those prep table leg extensions....secrets out!
To you and your good buddies, keep up the great work!
Keep up the good work Malcolm
This is THE best BBQ chan on youtube. Everyone needs to take notes.
Malcolm,
Thanks for showing us "rookies" how the competition hog cook goes.
Very entertaining.
Happy New Year brother.
Mac
Mac an cheese is that you?. Did you clean your ass today?.. I highly doubt it.. You never do.. Nasty ass.. An pick your dam pants up.. Wear a belt... Ya silly gibblet.. No woman finds that attractive..
Man that hog looks incredible!! I would love to see a video on how to break it down after the cook! My BBQ game has really improved since I subscribed to your channel and I use your rub on most everything I smoke!! Thanks again, keep em comin.
What's even better than the beautiful cooked hog is your commentating. Nailed it.
Scientific way to make Perfect Whole Hog BBQ.... AWESOME SKILLSET....🏴☠️😎👍
Lot of work prepping, but looks really good
I don't understand why this video has a dozen "dislikes". What is there not to like??? Keep up the great work Malcom... I love your videos!
clearly, these dislikes are from folks who REMAIN CLUELESS.
Animal cruelty police -_-
PETAphile stalkers probably lol.
You have to know that there are always Immature kids on the internet,and dislike for no reason.
Vegamatics.
He's an engineer! What an artist. Malcolm is honoring that hog.
I love watching your videos. Your videos is what taught me how to smoke meat. You do a great job going step by step. Thank you for what you do.
Fantastic job malcom.
i have exposed my loins, as well
I wanted to share this with y'all. I learned to cook a whole hog at yearly family reunions on my daddy's side. Once I grew up, I started having 4th of July parties, where I'd cook a whole pig. Word got around through the years. By about year 3, people were coming that I had no idea who they were. And I didn't care. The more the merrier. So I've cooked many a whole hog in my time. I always got my whole hogs from Stehlin's meats in Cincinnati, Ohio. I always had Stehlin's cut off the head and feet, and butterfly it out so that it would lay flat, by cutting the inside of the spine. They also removed any things you don't want.
It's no easy task wrangling a whole hog. My BIL, John Topits (RIP) always helped me. We would get it, bring it home, and shove it in the basement fridge until the next day. John would be at my house at 5:00AM the next morning, the day of the cook, to help get it out of the fridge and on the put. Man I miss him. Anyway, this link is to a photo session I did one year at Stehlin's Meats in Cincinnati, Ohio. I hope you all enjoy it as much as I did making it. One more thing. There is absolutely no better smell on God's green earth, than the smell of the smokehouse in the back building at Stehlin's Meats.😊
Enjoy.
photos.app.goo.gl/bnUjLGUpg2qYunmA7
I don't think I've ever commented on a youtube video before. I just wanted to say I really appreciate your videos Malcom, they pump me up for grilling and smoking food. This whole hog video is fantastic and very thorough. Keep up the great work.
Mmm. Fresh pork.
I got fucking wasted taking a drink every time he said BARK!
I think this is the best RUclips Channel
A work of art!
This is incredible. Wish I lived next to you, I'd be there helping out!
I think that should be a "Bark" counter in the corner that keeps track of how many times you say bark.
I thought it was going to come out barking with all that bark lol
14 barks
its like saying crack...*shiver*
That a dog he cooked
I made it a drinking game... don't feel so good now.
As always Malcolm very informative and a great cook
I've watched many coooks/BBQ of a whole pig, this was a fantastic video.
great vid Malcom...how much would you charge me to just come hang out and absorb some of the knowledge you have...you have some of the best vids on the net hands down.
Thought you was muslim ?...
this is a tutorial VERY GOOD, thanks
You're best video yet! Thank you for posting this video. Outstanding!
What a Beautiful job you all did on this Hog. I learned so mucch about how to do this now. WOW!!! this is amazing what a Beautiful looking pig here. This looks so delicious. Thank you and God Bless you for this important cooking lesson.
Cool minecraft hack.. Thanks man.
Malcolm as always YOU ARE THE MAN good video as always. I learned a lot Thanx DAMN IT LOOKS SO GOOD!!!!!!!
A lot of hard work, looks great. Awesome video YUM!!
All I can say is WOW.. I watched alot of BBQ shows but none better than this one. you guys are the greatest ! And cool cooking on .....
I showed this video to my sister’s Vegan friend.
Her head exploded. I swear to God.
Man I wish I could fit one on my WSM. I have a question about the pig. Why is the skin around the eyes cut out?
They do that to get all the hair off
oh that makes sense. Thanks man!
Very thorough with your preparation of the meat. I wish I could have been there to sample some of that lovely barbecued pork.
Very informative video! I have not done a whole hog in over 15 years but will be doing one soon. I will be using these tips and techniques.
This is how real men and women eat
my mouth is just a watering smh that glaze that glaze .... i tell you this if all the people of the world would just sit down at a bbq table all our problems would be solved lol
That's quite the Dream Team you had assembled! Great video. Thanks for sharing
19:31, glazed from head to toe? You took the feet off, remember?? LOL
James lol 😝
Malcom you had me at bacon!
Thank you, Malcom. As always you rock it! Did this exactly and was amazing.
As usual another EXCELLENT video!! I absolutely love your videos. Keep up the great work. I learn so much from them.
More of this. Would like to see all the mundane things that you didn't include like setting up the smoker itself and adding the wood and coals. As well as more of the end product broken down by each part, etc.
😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣
Do you want him to come hold your hand while you eat as well??
He clearly stated at the beginning this is a client and a New Years party. He did not break it down for you because it is not his finished product. They have it being pulled and cut up at the end.
12:24 "We have the technology. We can REBUILD him...."
This guy has eaten a lot of whole hog bbqs for sure, it looks delicious!! Good Job!
Malcom..YOU ROCK !
that is the only good use for kale. Decoration, then into the trash afterwards.
Nina Gall your comment made me laugh!
Am i the only one that read the video title as "cooking a whole dog"?
Mandella affect it is a dog
I’ll give props to anyone who does this full method
Hard to Beat Perfection, you Guys have Got it Down to a Fine Art--Yum-Yum, Lets Dig In...
That kale looks delicious!
shut that filthy mouth ! lol
Phil Tron Dude i didn't recognize it and now I only hear the music...which wouldn't have red that ^^
of course its moist you injected a gallon of liquid and steamed it in foil, a rubber boot would also be moist after that
actually, 2 gallons
Stfu barry
I like the attention to the details! Also adding the fruit kicks it up a bit! Keep up the videos!
Wow, turned out really amazing!!!
I read "cooking a whole dog".. I think i should get some sleep
This is not the Chinese version of RUclips...
Malcolm's face is so fat his eyes are half closed, so an easy mistake to make since he does look a bit Chinese.
Was the skin crispy?
Highly doubted. It's underneath soaking up all the moisture and juices, the skin is probably all rubbery and soaked. With that said, look like they're just shredding it to make pulled pork so its pointless anyway because that's not what they were aiming for, a crispy crunchy skin.
Inspirational. The best instructional BBQ videos on the net.
The Memphis BBQ Mafia!
can someone count how many times he says bark
14
the 127 ppl that disliked this video is mad they didn't get none 😂
Ikr (I know right)
Awesome looking Hog Malcom!
Thank you so much Malcom for sharing this video, man that hog sure looks good when it was finished. With all the seasoning I wish I was there to taste that bad boy. Thanks again.
Are they sponsored by Reynolds
No pigs where harmed in the making of this video.
charles87 Very true. The pig was already dead. :)
@@TheAvira123 exactly so it wasn't harmed 😉
Man... my family used to do this every Christmas. My dad's side of the family is huge and it was a great way to bring everyone together once a year. After my grandparents both died, we stopped. I'm sooooo tempted to borrow someone's giant grill and buy a half hog and do this this year at Christmas....
I bow down to you sir! Great video and detailed explanation.
Looks nice, but I bet it doesn't tasted as good as open pit smoking over hickory coals.
You are what you eat, anyone?..jokes aside, hes a pig maestro. great cook
This is PhD level of BBQ..
Great video! So inspiring! I love how you describe everything in such detail!
Some of your South Carolina whole hog pit masters are probably rolling their eyes like “That is not whole hog bbq.”
up the Que, even cooking is the kick.