A large hog
Smoking an entire pig may seem like a massive undertaking, but with a little instruction it is quite feasible. A smoker is necessary, however aside from that not many materials are needed so this recipe is quite simple. The one thing you do need a lot of is time, about 12 hours. Add this to my Recipe Box.
Instructions
1. Set smoker to 200 degrees Fahrenheit and place hog on smoker. Cook at this temperature for four hours while basting with whatever basting liquid is preferred. If the firebox is on one side, place the tail on the same side. The firebox is the area of the smoker where wood is burned to produce smoke.
2. Replace the wood in the smoker with charcoal and increase the heat to 230 degrees Fahrenheit.
3. Cover the midsection and head with loosely with foil. This allows the shoulders and hams, cuts that are taken from the pigs upper hind legs, to continue cooking while the midsection and head cook at a much slower rate. The hams and shoulders are much thicker and take longer to cook. Cook for about nine hours.
4. Increase the internal temperature of the hog to 150 degrees Fahrenheit by building up the fire and then let the fire die down.
Tags: degrees Fahrenheit, midsection head