14-Hour Hog Cook at the #1 New BBQ in N.C. 

Time to pick a weekend and throw a party. Fine, I will swing over.

You remember the name?

Whole hog is crazy.. best bite of BBQ I've had so far

Guga and madscientist did a while back

Bearded butchers have done one it's on their YT channel

They've been doing that in Northern Mexico for decades. Whole goat too

Thank you! I appreciate that!

Come on over to NC!

I had lunch there just this afternoon. They're the nicest people in the world. The work would be hard, but their good attitudes would make it a joy.

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Sorry man, the next video will be my favorite items from moos in LA 😂 but stay strong 🗿

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Lol like the smoker?

@@AntsBBQCookout Smoker yea! 👍

I haven't been home in over a month. I'm in CA shooting another BBQ story and then I'll fly straight to TX for another one. Gonna try out mad scientists pit when I get back to home, so it'll be a while until I get goldees content out again

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you "can" cook via indirect but it makes the pork too smokey IMO. Beef can take a lot of smoke and the beef flavor will not be overpowered too much. IMO the amount of smoke say for an 18hr brisket on a hog would overpower the pork flavor taste and taste burnt/bitter. I saw a Texan that now lives here in NC use a large TX offset to cook a hog and it really wasn't fit to eat but on the same cooker at another cookout, his beef was very good. I've helped cook dozens and lead several cooks, but by no means have I perfected it. Direct heat can help to render some of the fat out of the hams/butts which years ago the pigs had a lot more fat on them compared to the pigs grown today that are more lean. Additionally, the pig has several different thicknesses of meat vs a brisket that is more uniform. The butts/hams are much thicker than the belly/ribs are so you would not want to put the same amount of heat on the middle that you would the hams/shoulders or you will end up with dried out bacon/loin/ribs and have some mad folks at the picking. Direct heat allows you to place the heat over those thicker parts and let the heat diminish in the middle which will avoid over cooking of the belly and allowing the whole hog to finish at the same time. As far as whole or cut up. I've cooked them whole, split in half (for easier flipping) and as far down as 1/4s (1/2 of a half a hog) and just hams/butts depending on how many people you want to feed. IMO, the point of cooking whole hog is the mixing of all the different cuts (pulled pieces of meat) from all over the hog to get a complex flavor that is achieved by combining more lean cuts, more smokey cuts, fatty cuts, darker meat from hams, and the lighter meat of the belly/loin, as well as the chopped-up skin that has been puffed up. Cooking just hams/butts yields a less complex more uniform pork flavor that isn't as appetizing IMO. Commercially, cooking whole hog is less profitable as there is more loss/waste due to bone, skin, scrap weight which is why you see some BBQ joints cooking hams/butts. The hams/shoulders have less bone per pound and are more uniform, which makes for an easier cook a lot of to feed commercially. One doesn't cook a whole hog because they are lazy vs butts/shoulders can almost be set and forget. Butts/shoulders are also leaner so the bbq can be leaner for the city folks that want lean "healthier" bbq vs a whole hog that retains more fat during the cook and fat is flavor. You can taste the difference bbq that is just butts/shoulders vs whole hog. Deer is very pretty lean compared to pigs so when we bbq'd deer it is put on and covered in bacon to trap in what moisture is in the meat naturally and to give it moisture/fat to prevent it from drying out. The rendered fat from the bacon does give it some flavor as well.

Crispy skin for direct also different flavor too

I know palmira is very selective with the hogs they use in SC. I have a bbq story in the works with them, so it'll go over that for sure!

Don't listen to this guy, he's trying to kill yall 😂

Idk never had 🤷‍♂️

thats a very good question

Naw that was the bbq story on dampf this is the whole hog cook which I skipped over in the bbq story so I could make a dedicated video for it

@@AntsBBQCookoutaaah I knew there was something i was missing. ty!

Thing is thick as sauce for sure. Like drinking sizzurp 😂

Lol the backyard ones?!? 😂

@@AntsBBQCookout yeah those are the only ones that work

Right can't cook a whole hog without it 🤷‍♂️😂

@AntsBBQCookout yup anything else is not real barbecue and we will make videos about it

dork

Nah 😂