Whole hog on the pit

[fishinmajician]

I got a small hog over the weekend that probably weighs 30 pounds. All i did was gut, skin and took the head off. I have it in the cooler and I am going to put it on the smoker Friday. Any advice appreciated- especially regarding a mopping sauce to keep moist.

[CoastalOutfitters]

couple thoughts.........

keep it hard packed in ice and water drained off the meat

if you can.... split in half down the backbone full length, better yet 4 quarters
reason being, the hams will take longer to cook.

mopping sauce
2 sticks butter
1c cider vinegar
black pepper
lemon juice
chopped onion
ketchup
cayanne pepper
worch sauce
garlic
dry mustard
seasonall
1 beer

chop onions, cook down in butter add the rest and simmer, season to taste if it gets too thick , thin with water

when the pig is about done , place on sheet of heavy foil, mop both sides liberally
and wrap tite and throw back on pit for 30mins at least 275 degrees