STEP 1:
To unthaw frozen pig, defrost it with cold running water in a cooler for 3 hours. Then elevate over ice in a cooler for 4 days so it can defrost and the skin can dry.
STEP 2:
On cook day, trim all silver skin in the belly. Inject a 50/50 mixture of apple juice & apple cider vinegar in all areas inside the cavity. Use mustard as a binder and cover with your favorite BBQ rub. Make sure the skin is completely dry.
STEP 3:
Put a foil ball inside the snout and apply foil on the ears to avoid burning.
STEP 4:
Insert a
ThermoPro Twin TempSpike into both pork butts to get the best temperature read. Put in a smoker set to 225°F (107°C).
STEP 5:
After about 5 hours of smoking, cover the snout with foil and spray the exterior of the pig with canola or avocado oil to help the color. After another 2 hours, the skin will become tight and mahogany in color.
Once you’re satisfied with the color, cover the pig completely with foil and continue to smoke until it finally reaches an internal temperature of 198°F (92°C).
