Smoked Whole Pig 🐷 How to ⤵️⤵️⤵️ This has been on my bucket list for years and it was easier than I thought. Remember, every cook will be different with weight, grill temperature, and process. This Whole Pig weighed 51 pounds and took from start to finish 18 hours with this process 🐖🔥 🐖 Pig was frozen, so I defrosted with cold running water in a cooler for 3 hours. 🐷 Then in the cooler I elevated the pig over ice so it can defrost and the skin can dry for 4 days 🐖 On cook day ⤵️ 🐷 Trim all Silver skin in the belly 🐖 Inject 50/50 Apple Juice & Apple Cider Vinegar in all areas inside the cavity 🐷 Mustard as a binder 🐖 & your favorite BBQ rub 🐷 Making sure skin is completely dry 🐖 Foil ball inside the snout (size of 🎃) 🐷 Foil on ears so they won’t burn 🔥 🐖 Insert Thermopro TempSpike on both pork butts to get the best temperature read 💨 Smoker set to 225 degrees 🐷 After 5 hours of Smoke cover snout with foil and spray with Canola or Avocado Oil all over the Pig (This helps the color) 🐖 Another 2 hours of smoke the skin is tight and has a Mahogany color 🐷 When your happy with the color cover the Pig completely with Foil 🐖 7 hours in and my pig is registering 133 degrees internal temperature 🐷 10 hours later in foil it reached 198 degrees internal temperature 💤 Rest for 1 hour and Dig in! 🤤 #pork #wholepig #wholepigroast #bbqpork - @foodwithbearhands