Whole Hog Done Right  
80-100     12-13 hours     Smoke     Hickory
Whole Hog is a lot of work. But it’s worth it. It’s a specialty that’s high in the BBQ hierarchy but also falls in the unusual category of being uncommon. Whole hog competitions are a dying breed, and truthfully there is a lot of waste in cooking a whole hog versus butts. In the backyard, a whole hog is just usually too big, and only a few brave restaurateurs are up for creating the infrastructure needed. If you just want pulled pork for a crowd, smoke several Boston butts, but if you want an experience, go whole hog.
3 cups Memphis Dry Rub (found in Rubs & Pastes )
2 cups Canadian Blackened Steak Seasoning (found in Rubs & Pastes )
2 cups kosher salt, divided
2 cups firmly packed light brown sugar, divided
3 cups apple cider vinegar, divided
3 cups apple juice, divided
1 whole (80-100-pound) hog, head removed, split and spine cut
1(28-ounce) bottle mustard
Trio of Sauces, for serving (all found in Top This ) :
Hot Vinegar BBQ Sauce , Southern BBQ White Sauce , and Slap Yo Mama BBQ Sauce
  1. In a large container, mix together Memphis Dry Rub, Canadian Blacked Steak Seasoning, 1 cup salt and 1cup brown sugar, to make the rub.
  2. In a separate container, combine 2 cups apple cider vinegar, 2 cups apple juice, the remaining salt and the remaining brown sugar. Stir until all dissolved and set aside to be used for the injection sauce.
  3. Pour the remaining apple cider vinegar and the remaining apple juice into a clean spray bottle to be used as a mop sauce during smoking.
  4. The butcher should have removed the head, split the pig and cut the spine. Lay the pig on a large flat surface, such as a raised table, covered with butcher paper for easier handling and clean-up.
  5. Trim out any organs remaining, and pull the spinal cord out from the sides and discard.
  6. Pull off the membrane from the ribs and check to see if there are any visible areas of sinew or silver skin that need to be cut away.
  7. Use a hose to thoroughly clean the hog inside and out.
  8. Preheat the smoker to 250°F and add wood.
  9. Pour the entire bottle of mustard on the hog and spread over all sides until well-coated.
  10. Apply the rub all over by really packing it on and pressing it into the meat.
  11. Using a meat injector, fill the syringe with the injection sauce and inject the shoulders, hams and loins, until full.
  12. With help, place the seasoned and injected hog directly on the smoker, skin-side down.
  13. Smoke for about 12-13 hours, spraying with the mop sauce every 2 hours. There is no need to turn the hog, if placed on skin-side down originally.
  14. The hog is done when a digital thermometer placed in the hams reaches 185°F-195°F, and when placed in the shoulders, reaches 196°F.
  15. Carefully, and with help from at least 3 other people all wearing heat-resistant gloves, remove the entire grate holding the hog and gently carry it to the serving table.
  16. Remove any pooled grease and discard. Leave the hog on the grate for serving, or slide the hog off the grate onto a table covered in butcher paper.
  17. Separate and cut the ribs for ease in handling, and serve the hog “pig-pickin’ style” with the trio of sauces.
Should you have your butcher include the head and hoofs? It’s totally up to you. You’ll likely pay for it either way unless you’re charged by the pound, so use Grill real estate, presentation, and what you are personally willing to deal with in clean-up, as the guide.