Smoked Pig

[Harley]

Tried something a little different this past weekend with a 30 pound pig.

He was properly cleaned then marinated for about 24 hours in Morton's Tender Quick. I put him in an ice chest in the refrigerator for the marinating.

I rinsed him off good and cooked him at 225 for 7 hours.

No other seasonings were used, simple.
Turned out worth doing again.

http://www.2coolfishing.com/ttmbforum/images/icons/brew.gif

[Old Whaler]

PICS brother. WE NEED PICS!!!!!!!!!!!!!!

[Harley]

Yea, you're right. The pics wouldn't look good now.

[Roger]

http://img.photobucket.com/albums/v225/Rooster5101/ttiwwop.gif

[jfoster]

We love the ones about that size. We skin them out and put them in an ice chest with ice and water and let them soak for at least 24hrs. They do well if they slosh around a bit (let em ride around in the truck bed). Rinse em off and rub with TexJoy inside and out (we like that with no MSG). Slow cook on the pit. In fact, I usually hunt with a shotgun so I can get two-fast little buggers.