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NW Central Ohio | ...I use an old 250 gallon fuel barrel rotisserie that I can cover the hog with. Keep the temp between 250-300 degrees. Only build the charcoal fire under the hams and shoulders..more under the shoulders because of more mass there. Open about once an hour to baste and add more charcoal...and I can have that hog cooked in 5 and a half hours. I usually go to 170 degrees in the shoulders...and there will still be some meat that "looks" pink. It isn't...it's just blood that doesn't get out of the meat because the hog wasn't cut up. | |
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Cooking times for a whole pig.
