Smoked Whole Hog
prep
30 Min
cook
11-12 Hrs
feeds
Varies
This recipe will keep you in your rightful spot as the Pellet Grill Master. There's nothing quite like opening the lid of your pellet grill and seeing a whole pig smoked to mouth-watering perfection.
Ingredients
For the Hog
45-60 lb hog
Pork rub
Olive oil
Butchers twine
2 tbs salt
1 tbs sugar
1 tbs Worcestershire sauce
2 tbs rice vinegar
1 cup apple juice
3 cups water
Food grade syringe
45-60 lb hog
Pork rub
Olive oil
Butchers twine
2 tbs salt
1 tbs sugar
1 tbs Worcestershire sauce
2 tbs rice vinegar
1 cup apple juice
3 cups water
Food grade syringe
Instructions
Smoked Whole Hog
Step 1
Preheat 36" pellet grill to 225°F.
Step 2
In medium-sized bowl, mix all ingredients. Inject brine into meat and apply pork rub on inside of hog. Tie up legs using butchers twine. Apply olive oil on outside of hog, then apply rub on outside of hog.
Step 3
Smoke at 200°F until internal temperature reaches 195-205°F. (For the hog we used, this took 11-12 hours.)
Step 4
Let rest for 45-60 minutes. Using a knife or scissors, cut the skin from neck to hind quarters down the back. Make additional transverse cuts to peel back the skin and access the meat. Remove meat, pull pork, and serve!
