Smoked A Hog

[matts2]

I cooked for a buddies party over the weekend to celebrate him getting to move into his rebuilt house that burned up last year.  He wanted a hog and I was all for it.  We picked up this 100 pounder from the butcher.  I shot it up with a cocktail and then a good helping of rub on the inside.  Off to the smoker and pulled it out around 11 hours.  When I cut into the skin, juices shot out and I could grab a bone and pull it right out of the hog dry.  Can't wait to do another one.






After 4 hours





ALL DONE

[Al Dente]

NICE!!!!!!!  Way to go, the hog looks great.

[Mint]

That looks amazing!

[Mike Vines]

Lipstick on a pig.  I have used that saying for 20+ years, and there is never a more fitting time to use it.

He looks fantastic.

[Green]

Mmmmmmmm......

[Killdeer]

No more pics?
He must have got et up fast!

Killdeer

[matts2]

Sorry Killdeer, I wanted to but once I cut into it, the mob rushed in.

[Ray Borbon]

Nice sunglasses. Are those Ray-Ban? LOL

[neuse]

Tell us about your seasoning. I would like to try that, looks delicious.

[matts2]

My rub consists of brown sugar, paprika, chili powder, red pepper, garlic powder, onion powder, salt & pepper.  I like to inject with your basic mix of Captain & Coke.  Little for me, little for the hog, lol.

[neuse]

Thank You
Sounds good, I will be trying this one out.

[T Lail]

Looks like a perfect pig.......I once turned a total nonhunting, almost PETA head around to our side by roasting a pig and inviteing her and her family to eat........there is magic in a perfectly prepared porky......  

[Mike Most]

Nice looking pit too, seeing as the rack holding the pig comes all the way out.

What kind of wood did you smoke her with? I didnt see a pic of the business end of the firebox.

Regards

[matts2]

Primary heat was charcoal with a couple splits of apple & Hickory at a time to a little smoke rollin.

[SteveB]

What kind of temp where you trying to hold?
Thanks.

[matts2]

I tried to keep it around 250 give or take.