The Whole Hog Experience: Big Flavor, Big Impact
There’s nothing quite like smoking a whole hog. It’s the kind of cook that turns heads, feeds a crowd, and gives you serious BBQ cred. But more than that, it’s an experience—a tradition steeped in history and southern pride, now made accessible with the right tools and knowledge. With gear like the Myron Mixon H2O Water Cooker, even first-timers can tackle this massive cook with confidence.
This in-depth guide covers every step—from selecting the hog to that final delicious pull—so you can go into your next big BBQ with a rock-solid plan.
Jump Links
- Why Smoke a Whole Hog?
- Choosing the Right Hog
- Prepping the Hog for Flavor
- Setting Up Your Cooker
- Smoking the Whole Hog
- The Rest and the Pull
- Serving Suggestions
- Common Mistakes to Avoid
- FAQs
- Final Thoughts
Why Smoke a Whole Hog?
Smoking a whole hog isn’t just about feeding a group—it’s a celebration of barbecue at its roots. It combines all the primal joys of fire, meat, and patience with a final product that offers diverse textures and flavors from one animal.
Who should try whole hog smoking?
- Backyard BBQ enthusiasts looking for the next big challenge
- Event hosts feeding 30–100 people
- Pitmasters aiming to compete or replicate traditional Carolina-style BBQ
- Anyone with a passion for doing things the old-school, flavorful way
Choosing the Right Hog
The ideal size for backyard smokers is between 80 to 120 lbs dressed (already cleaned and gutted).
| Attribute | Ideal Range or Type |
|---|---|
| Weight | 80–120 lbs dressed |
| Skin | Skin-on |
| Body shape | Even, symmetrical body |
| Butchering | Split hog or butterflied |
Prepping the Hog for Flavor
Step 1: Injection
Inject hams and shoulders with a mix of:
- 2 cups apple juice
- 1 cup apple cider vinegar
- 1/4 cup kosher salt
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp garlic powder
Step 2: Season
Coat the whole hog (inside and out) with your favorite pork rub.
Step 3: Refrigerate
Wrap in plastic or butcher paper and chill overnight.
Setting Up Your Cooker
The Myron Mixon H2O Water Cooker makes whole hog smoking easier.
- Water-pan system: Keeps the meat moist
- Consistent temps: No fire babysitting
- Wide grates: Fits whole hogs with ease
Smoking the Whole Hog
Maintain a steady temp of 225–250°F. Cook belly-side down or butterflied.
| Section | Target Temp (°F) | Estimated Cook Time |
|---|---|---|
| Shoulders | 190–195°F | 10–12 hours |
| Hams | 190–195°F | 10–12 hours |
| Loins | 160°F | 8–9 hours |
The Rest and the Pull
Wrap and rest the hog for at least 45 minutes before pulling.
Pulling Tips:
- Shoulders: Great for pulled pork
- Hams: Lean and flavorful
- Loins: Keep whole or slice
- Belly: Chop and mix for richness
Serving Suggestions
Sauces:
- Carolina vinegar sauce
- Tomato-based BBQ sauce
- Mustard-based sauce
Sides:
- Coleslaw
- Mac & Cheese
- Cornbread
- Pickles & onions
Common Mistakes to Avoid
- Starting too late in the day
- Using the wrong smoker
- Not seasoning enough
- Skipping the rest period
- Opening the cooker too often
FAQs
How many people does a whole hog feed?
About 50–100 people depending on hog size and portioning.
Can I smoke a whole hog on a pellet grill?
Only if it’s a very large one. Most pellet grills are too small. A dedicated smoker like the Myron Mixon H2O is better suited.
Should I remove the skin before cooking?
No. The skin keeps the meat moist and helps create bark. Remove after cooking if desired.
Final Thoughts
Smoking a whole hog is one of the most rewarding BBQ adventures you can tackle. With proper planning, seasoning, and the right equipment—like the Myron Mixon H2O Water Cooker—you can serve up juicy, flavorful pork that’ll have guests talking for months.
Visit DDR BBQ Supply to get your gear and start your journey to whole hog mastery.
Want to Learn More?
Explore other helpful BBQ guides and tips:
- Gravity Fed Smoker vs. Pellet Smoker: Which One is Right for You?
- How to Use a Meat Injector for Juicier, More Flavorful BBQ
- Why the Dalstrong 12" Night Shark Is the Best Brisket Knife for BBQ Enthusiasts
- How to Make Pulled Pork Like a Pro: Step-by-Step for Smoky, Juicy Results
- Why You Should Use a Brisket Caddy When Cooking Brisket
- What Temperature to Cook Steak
- What Are The Benefits of Using a Gravity Fed Smoker?
- BEEF RIBS VS. PORK RIBS
- 3-2-1 Rib Method for Fall-Off-the-Bone Magic
- BBQ Safety & Technique: How to Master Your Grill
- How to Light Charcoal without Lighter Fluid
- Perfect Pairings: Top 9 Sides to Bring Out the Best in Your Brisket
- The Best Way to Keep Your Grill Clean (And Why It Matters)
Visit Us at our Retail Store or Online BBQ Store
Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. It's packed with top-quality grills, smokers, BBQ rubs, sauces, accessories, and expert advice.
Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, smokers, BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!
We're located at 14696 US Hwy 62, Garfield, AR 72732. We're open Tuesday through Saturday from 10 AM to 6 PM. Come pay us a visit!
