• Whole hog BBQ

    The Whole Hog BBQ Tutorial

    From Prep to Plate

Barbecuing has always been more than just a method of cooking; it’s a culture, an art form, and for many, a way of life. And in the world of barbecue, there’s nothing quite as thrilling or fulfilling as mastering the whole hog roast. It’s an event, a spectacle, and most importantly, a delicious feast. So, if you’re ready to take on the challenge, our tutorial will guide you through every stage, from preparation to plate.

Choosing Your Hog

The first and most crucial step is selecting the right hog. Ideally, you should aim for a fresh, pasture-raised pig weighing between 80 to 120 pounds. The age and the diet of the pig can significantly affect the flavor, so opt for a younger hog, typically around 4 to 6 months old.

Equipment Check

To BBQ a whole hog, you’ll need:

  • A large smoker or pit.
  • Hardwood or charcoal for fuel.
  • Temperature probes.
  • Long-handled tongs and gloves.
  • Meat injectors and basting brushes.


Cleaning: Once you have your hog, clean it thoroughly. Remove any hair by singeing and scraping it off. Clean the cavity and remove the innards.

Brining: Soak the hog in a brine solution for 12 to 24 hours. A basic brine mix consists of water, salt, sugar, and various herbs and spices. This step ensures the meat remains juicy and flavorful.

Seasoning and Marinating

Injection: Using a meat injector, inject a flavorful marinade into the thicker parts of the hog, like the hams and shoulders. This ensures even flavor distribution.

Rub: Apply a dry rub generously. Common ingredients include brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. This will give the skin a crispy texture and savory flavor.

Setting Up Your Pit

Ensure your pit or smoker is large enough to accommodate the whole hog. Maintain a consistent temperature between 225°F to 250°F. Use a mix of hardwood and charcoal for a balanced, smoky flavor.


Place the hog on the grill skin side up. This allows the fat to drip down, keeping the meat moist. Remember to monitor the temperature closely. A whole hog can take anywhere from 12 to 24 hours to cook, depending on its size and the temperature of the pit.

Basting: To keep the meat moist and flavorful, baste it every couple of hours with a mixture of apple cider vinegar, salt, red pepper flakes, and other preferred spices.

Checking for Doneness

A whole hog is done when its internal temperature reaches 190°F in its thickest parts. Use a probe thermometer for accuracy. The meat should be tender and pull apart easily.

Resting and Serving

Once cooked, let the hog rest for about an hour. This allows the juices to redistribute. Then, it’s time to dig in! Pull the meat apart, and serve with classic BBQ sides like coleslaw, baked beans, cornbread, and of course, your favorite barbecue sauce.

Barbecuing a whole hog is no small feat. It demands patience, skill, and a genuine passion for the craft. But, when you finally get to savor the fruits of your labor, surrounded by friends and family, every moment spent becomes worth it.

Remember, it’s not just about the destination (or in this case, the plate) but also the journey of mastering the art of whole hog BBQ.

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