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Central il | Just cooked about 150 lb pig on rotisserie Saturday. Used oak/hickory coals and charcoal. Was on for about 9 hours. Stuffed cavity with a chicken and apples, wired closed, wrapped with chicken wire tight. After a couple hours cooking had retighten chicken wire, and throughout the cooking process a few times stopped and tightened the wire also. Brought internal temp of hams up 190-200 depending on where probed. Fall off the bone tender. I didn't wrap in foil either. I have never tried that. Not sure what kind of mess that would end up like with the shrinkage of the meat while cooking and rolling.
Edited by Asb 8/28/2018 06:33
 (Pig roast (full).jpg)
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how to roast a hog
