Smoking first pig

Discussion in 'Pork' started by b&b grill master, Oct 2, 2008.

  1. This Thanksgiving we are smoking our first pig. We have smoked hams, butts, turkey, sausage and jerky, but never a pig. Our smoker is 48" X 28". Can anyone advise me on the questions below:
    1. What size pig (butterflied) will fit on that size grill?
    2. Should I inject or brine? With what?
    3. I have a rub for the cavity, I need to know a recipe to use as a baste. We like vinegar based but open to new ideas.
    Any help will be appreciated.
     
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    B&B,

    First please visit the Roll Call forum and introduce yourself to everyone and tell us about yourself.

    Anyway, on the whole pig just guessing it sounds like you have the space for about a 40lber if you don't include the head and hack off the legs at the hock. I've never injected or basted as they have enough fat it is not needed. That said it sure would hurt anything either.
     

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