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

piatrus | Jun 20, 2012 04:44 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!

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