- Joined Jan 5, 2013
last weekend i took a few pigs out of the marsh lease. i had two that were perfect size for the mes40 and this is my first attempt of whole pig in the smoker. first i brined them for 48 hours in pops brine. next i took out of brine then let them dry a lil. then i rubbed them down with a little cajun seasoning mostly made up of garlic,cayenne pepper,onion powder, cracked pepper, and some slap ya momma. i wanted a more crispy skin so i started them at 225 for 2 hours and 250 for the last hour. came out really great may be a little on the salty side on the thinner pieces but im happy with it.