Building a cinder block pit come smoke a hog is taking whole hog cooking ago to the old institution methods. Honestly, as a BBQ nerd, there is nothing more rewarding than this entire process.

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We hosted my girlfriend Michael Letchworth (partner in ~ Sam Jones BBQ in Ayden, NC) to concerned Texas and also walk us through this process that the legend Skylight Inn has actually employed due to the fact that 1947. 

Watch that procedure and cook in our entirety Hog Video: https://youtu.be/vu4us4TBYJ8

Ingredients:

1 entirety Hog (this video had a 135lb hog), split1 package Morton"s iodized saltPit Supplies64 cinder blocks(8) 4 x 1/2" stole rebar(2) 2 x 10 corrugated roofing (sub any kind of measurements come cover the pit)Other tools NeededBurn barrel (sub 10 much more blocks come burn lumber as shown in the above video)ShovelHigh warmth glovesCleaver

Prepare the Hog

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Split the earlier bone & head v a sawzall so that lays flat.


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Build the Block PitFor a hog of similar size - ridge 2 rows of 5 blocks long, stack 4 high. Affix them through 2 rows the 4 stacked 4 high. Ar the rebar above the third set of blocks on the long sides around 10" apart. Girlfriend will need to place the third row of block slightly inset therefore the rebar will reach. 

Watch this video for the build process: https://www.youtube.com/watch?v=vu4us4TBYJ8

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Prepare the coalsBurn timber down come coals in a burn barrel. Supplement through lump charcoal if necessary.

Cook the Hog place the Hog skin next up across the rebar. Many people use chicken wire or fencing on each side of the hog to aid flip it. However, as questioned in the video, we merely used rebar only, to allow an ext room because that the skin come expand and also bubble throughout the crisping process. This is a an extremely old method. It"s absolutely ok to use wire and also makes because that an easier flip.

Sprinkle the skin with about a cup the tap water come wet it. Sprinkle it with around 3/4 the the container that salt. This will aid crisp the skin in the final section of the cook.

Sprinkle some coals down the lengthy edges of the pit. 

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Continue this procedure until the hams with 125 degrees internal.

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Flip the hog. We offered high warm gloves the came fifty percent way up our arms. I recommend towels to cover up more of your eight if you go this route. Otherwise it"s hard to reach every the means under the hams.

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Continue shoveling in coals till the hams room 185 degrees internal.


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Shovel coals straight under the hog because that the last 15 - 20 minutes of the chef to bubble and also crisp up the skin.

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Pull & Chop the Pork
Pull the meat onto a chopping block. Additionally bring in piece of the crispy skin. Utilizing a cleaver chop every one of the meat together. Adding the skin gives you a crispy bit in every bite.

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