How to cook a Shoat?

[fishinfool]

New to the board been lurking for some time. I shot a shoat last night that dressed out weighs about 30 lbs. I have never attempted to cook an entire shoat at one time. How should I attempt this. Leave it whole or take a saw and split? Dry rub is a given but should I use a mop sauce while cooking? Foil or turkey baking bag or just smoke on the pit? Should I put bacon on top to add moisture?

I would like some input from someones success while trying to cook a whole pig. I plan on cooking it for about 12-15 hours if I do it whole and about 8 if I split it.

[txbbqcarrie]

Welcome to the forum. I am sure one of these guy's can help ya out!

[Bad Santa]

Welcome to the forum fishinfool, I can't help you on this one but, best tell everyone what a shoat is first.....for those who don't know, it is a baby pig. There have been several threads here lately about feral hogs being smoked, wait a little while there will some chiming in to help your request.

[txbbqcarrie]

Def.~A young pig just after weaning.

[Zeeman]

Def.~A young pig just after weaning.

If dat's da case, just warm and serve. Won't take but a few minutes if just quit/still suck'in. Tender stuff there. Problee ain't even pink yet. Just my guess 8)
z

[M38A1]

Here's a thread that originated from another board on oven-cooking a shoat...

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=5559

[TB]

Welcome fishin.

[bigwheel]

Just glad its a shoat and not a barrow or a gilt. Those things could get complicated.

bigwheel

[M38A1]

Just glad its a shoat and not a barrow or a gilt. Those things could get complicated.
bigwheel

BigWheel-
'ya had to make me look 'em up now didn't 'cha?

SWINE (porcine)
Swine - commonly used to identify any member of the porcine family
Pig - most often used in reference to young animals
Hog - nearing market weight or finished for market, male or female
Barrow - castrated male
Gilt - young female that has never produced offspring
Boar - grown male with testicles
Sow - grown female that has produced offspring
Piglet - baby pig
"Shoat" - commonly used to identify pigs between 50 and 100 pounds

[Bad Santa]

:lol: :lol: :lol: :lol: :lol:

[Buckeye]

Well...Carrie haz tha def. of a shoat az a young pig jus after ween'n.
M38A1 haz a "piglet" az a baby pig......an a "shoat" az a pig batween 50#-100#s. I thaut "piglets" an "sucklin" pigs were tha ones jus after ween'n.
Which way iz up? :? :? :roll: :roll: :P

[bearbonez]

Everyone want thier kids to go to college. Why waste the money when the besest edumacation is'n right here?

[bbqguy]

Buckeye, I don't know which way of them terms is up or down, but I call a shoat.....dinner!

[Buckeye]

Buckeye, I don't know which way of them terms is up or down, but a call a shoat.....dinner!

I heer ya! Put all them squeelers on a pit ...an call me when they got a fever of 195°. :P :wink:

[david brace]

Ma-shoes !!!

DB

[Oli]

I was guessing it was an in-bred cross between a sheep and a goat that comes from the North

[Grumpy Gator]

BigWheel-
'ya had to make me look 'em up now didn't 'cha?

SWINE (porcine)
Swine - commonly used to identify any member of the porcine family
Pig - most often used in reference to young animals
Hog - nearing market weight or finished for market, male or female
Barrow - castrated male
Gilt - young female that has never produced offspring
Boar - grown male with testicles
Sow - grown female that has produced offspring
Piglet - baby pig
"Shoat" - commonly used to identify pigs between 50 and 100 pounds

Ya left one out:

Hillary - grown female with testicles :shock: :lol:

[vinman]

Well...Carrie haz tha def. of a shoat az a young pig jus after ween'n.
M38A1 haz a "piglet" az a baby pig......an a "shoat" az a pig batween 50#-100#s. I thaut "piglets" an "sucklin" pigs were tha ones jus after ween'n.
Which way iz up? :? :? :roll: :roll: :P



I'd have to go with Carrie here. She made it look like it was written in a dictionary. You can't argue with that can ya?

[txpgapro]

It's all pork to me.

[Goat]

I would rub the pig with oil, mustard, or vinegar and season. Then place the pig on a pit and cook at 250 - 300 for 3 hours, basting with the mop sauce of your choice, and then wrap with foil. Cook for another hour or 2 at 300 +. If you don't like this, you could dig a pit and cook it in the ground.

[Paul Taylor]

Hey BBQ in Fla. I agree with ya 100%.


Paul Taylor