UK BBQ Mag Summer 2016 - Page 85


Smoked Hog


Whole pig is butterflied a little by easing each side of the spine and breaking the leg joints and opening up the shoulders and hams.

Dust with Rub.

Lay in the pit at about 105c/220f and cook, meat side up for 12 hours.

If doing in the offset I then get some coals from the fire box and set them in the bottom of the cooker in trays.

Turn meat side down and cook for another half an hour to crisp everything up a bit and finish the skin.

After turning mop with something like our ‘old charlotte’ or your chosen sauce and some extra seasoning.

Out it comes for pickin’!