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East Central Indiana | I’ve never done a whole hog but do smoke a lot of meat in a chamber and pellet grill.
I would shoot for 275-300 degrees for at least the first 4 hours.
Meat really needs to get to 400 degrees internally within 4 hours or bacteria can start to grow.
I also never probe my meat until around the 3 hour mark. The holes in the meat where the probe enter are a perfect breading ground for bacteria. Not probing until 3 hours gives me an hour to crank up the heat if I need to and I don’t get concerned if I go just a touch over 4 hours to get to 140.
Defiantly take that bad boy to 190-200 to get it tender fall off the bone. | |
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how to roast a hog
