Outlaw Smoked Whole
Hog
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The Ultimate Challenge
Ingredients:
Whole Hog 75 to 200 lbs.
1 to 2 Gallons of Injection of choice depending on size of hog. (See PaPa's Basic Pork Injection).
Enough rub to coat the hog liberally inside and out. Will take approximately 1
gallon, depending on size. (See PaPa's Pork Rub)
Recommended Wood:
Apple
Note:
If your smoker is not big enough to do a whole hog, see "How To Build A Pit",
on the "Leftovers Page".
Preparation:
Prepare
the
fire pit with
wood in the
middle of pit.
Spread the
coals (wood) evenly under where pig will be.
Cover the
pit and bring it to 250 degrees.
If needed you can start more wood at one end of pit
the
for more coals or to raise
temperature.
Place long pieces of foil on 2 boards (2x4, 1x4, etc.).
Place the
pig on foil.
Inject the
pig well, especially in ham and loin areas. Use a lot of injection to
prevent drying out over the long cook time.
Coat the hog well with Pork Rub. Inside and out.
Smoking:
Place the
pig on boards and foil in pit with foil
open.
Protect the ham and loin especially from drying out by wrapping or packing
other meat on top. You can use bacon, ground sausage, etc. for covering
the loin.
After 6-8 hours, baste heavily and wrap
tightly with foil.
Inject again a couple hours before done if needed, especially in loin
and ham areas.
Continue to cook until desired temperature and tenderness.
Internal done temperature
180 to 185 degree. Check several areas over pig.
It will take about 15 hours total time for 130 lb. pig. Adjust accordingly
for smaller or larger pig.
