Restaurants & Bars 3

Pls advise: 50lb, brined pig on a rotisserie, re: cooking times.

piatrus | Jun 20, 201204:44 PM

Having my first pig roast this week, just needed a bit of guidance and advice.

I have a 50lb pig that has been injected and brined for 1.5 weeks. I have this BBQ:


I've heard I'll need about 1 hour of indirect heat from lump charcoal for every 10lbs of pork. I want to season it with just S&P on the skin and in the ribcage.

50lb pig + 36kg (80lb) lump charcoal = 5-6 hours cooking time?

I've got a burn bucket to get my initial amount of charcoal started and to start top-up batches. I want to keep and use the trotters and head to get some gelatin. Any suggestions for leftover variety cuts would also be appreciated!

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH