Smoking Half A Pig

Without knowing what you have to cook it in, I can give you some general advice only. I'd recommend smoking with indirect heat - depending on what you are cooking it in, either have your heat to the sides (not under it) or in an offset box or something. You can get a really nice smoke flavor.

Cooking a half hog on a large outdoor barbecue pit -- also referred to as a pig roast -- translates into good times in most places in the world, and America is no different. The key to a tender succulent hog is to cook it slowly over a low to medium heat. Take your backyard barbecue to the next level with this flavorful smoked pig roast recipe.

Learn the ideal smoking time for a juicy pig roast. Discover the key factors that determine smoking duration and master the art of low and slow cooking for tender, flavorful meat. Compare pork butt times at 225, 250, 275, and 300F.

Learn what changes the clock and choose the right temp for your day. See how we butcher, prepare, and smoke pork from scratch, in the midst of nature and tradition. A place to discuss techniques, tips, recipes, and pictures of smoking meats, vegetables, fruits, or anything else consumable.

Learn the secrets to a perfect half pig roast with our ultimate grilling guide. Master techniques, tips, and recipes for a mouthwatering feast! For a 80 pound pig I'll make up about 4 gallons of marinade and let him soak for at least 12 hours, turning him over periodically.

Prior to cooking I'll stuff garlic cloves into the hams and shoulders and do some injection as well. Roast the half pig for about 1 hour, maintaining a constant temperature of about 200 F. Add more charcoal or wood coals as needed to maintain the temperature.

Coat the half pig generously with your choice of thin barbecue mop sauce, applied with a barbecue brush mop.