27 lb entire pig in UDS

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mfrano

Newbie
Original poster
Mar 25, 2014
10
12
I took inspiration from this forum. Grilled an entire 27 pound pig for my annual fishing/camping trip last weekend. Pig was already dressed. I marinated with Mojo and injected brine into pig, scored the skin rubbed with kosher salt and allowed to marinade for 8 hours. Placed pig on a grill and allowed to smoke for 11 hours at 200-225. Also used some alder pellets. Cooked until internal temp read 170 and let rest for 1 hour wrapped and insulated. The end result was excellent. Pig was moist, pulled apart nicely. Could have stayed on grill a little longer. Comments suggestions always welcome. Cheers.




 
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Reactions: dirtsailor2003
MMMMMMMMMMM!!!!! Looks good from here. 
drool.gif
 
OH BABY!   Too bad my UDS rotisserie is only rated for 20 lbs because that would be extra good that way.  I've been meaning to do a suckling in my drums but spinning out in the open would be way too cool. 
 
Keith if you took the head off and put it in a rack below, you'd probably hit that 20 pound mark! Talk about a cool Halloween presentation that could make!
 
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