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Smoked Whole Pig
INGREDIENTS
- Whole pig
- Mustard
- BBQ rub
- Apple juice
- Apple cider vinegar
HOW TO MAKE SMOKED WHOLE PIG
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).
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.
STEP 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).
STEP 7:
Rest for 1 hour and enjoy!
Tools You Need
