A whole pig is the perfect centerpiece for a large party.
Smoked, succulent pork is a popular meat throughout the world. However, cooking one or two roasts at a time only feeds a small amount of people, and it can be difficult to cook a large amount of them for a big gathering. However, smoking a whole pig is not only a means of feeding over 100 people from one cooked object, but also can be the perfect centerpiece for a festival or large dinner party. Add this to my Recipe Box.
Instructions
1. Clean the hog, inside and out, with running water. Pat it dry with paper towels.
2. Cut the tendons at the back of all four of the legs. This makes sure they do not curl up when cooking.
3. Cover the entire hog with the rub thoroughly, ensuring it penetrates all the crevices of the body.
4. Fill the small barbecue with 10 lbs. of charcoal. Light them and let them burn until they are glowing red hot.
5. Fill the smoker's trays with water, filling it every four hours to ensure the moisture is always in the air.
6. Place the glowing charcoal evenly in the bottom of the smoker. Add 5 pounds of woodchips.
7. Place the hog on the rack of the smoker in a spread-eagled fashion, with the front legs sticking straight out in front and the back legs sticking out straight back from the animal. Dislocate the hips if needed to place it correctly.
8. Maintain the temperature at 225 degrees Fahrenheit, adding more charcoal as needed.
9. Add two to three handfuls of woodchips every hour to maintain the smoke.
10. Cook the pig for 24 to 26 hours, or until a meat thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit.
Tags: degrees Fahrenheit, legs sticking, legs sticking straight, perfect centerpiece, sticking straight