Smoked Whole Pig
Serves: 4-12
Total: 4D 15-18H
Prep: 4D
Cook: 15-18H
5.0
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Recipe Preparation
- Whole pig
- Mustard
- BBQ rub
- Apple juice
- Apple cider vinegar
Step Description
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.
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.
3
Put a foil ball inside the snout and apply foil on the ears to avoid burning.
4
Insert a ThermoPro TP962 Twin TempSpike Wireless Meat Thermometer into both pork butts to get the best temperature read. Put in a smoker set to 225°F (107°C).
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.
6
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).
7
Rest for 1 hour and enjoy!
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