Whole hog

25 servings

Ingredients

Quantity Ingredient
1 Full grown hog, 120 - 150 pounds, skinned and trimmed
10 To 15 cups Arkansas Trav'ler Spice Beautiful or Southern Succor Rub
Southern Succor Rub
½ cup Ground black pepper
½ cup Paprika
½ cup Turbinado sugar
¼ cup Salt
4 teaspoons Dry mustard
2 teaspoons Cayenne

Directions

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.

Quessenberry's Quintessential Hog Mop: 3 quarts cider vinegar

1½ quarts water

¾ cup salt

Fire up the pit, preferably with a combination of hickory and oak, and bring it to a temperature of 250. F.

Rut the hog thoroughly with the dry spices and lift it onto the pit, belly side down. If the pit has an offset firebox, position the head facing away from the fire and cover the hams loosely with aluminum foil. Every hour or so, sprinkle on more dry spices or mop the meat with the vinegar mixture, alternating between the two applications.

Maintain a steady cooking temperature of 200 f. to 250 f. for 18 to 20 hours, or until the internal temperature of the meat is 165 f. to 170 f.

While the fire dies, allow the hog to sit in the pit for several hours before carving.

From: Smoke & Spice Shared by: Pat Stockett

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