Smoked whole piglet

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Smoked whole piglet

everybody loves a whole hog cook. I am going to show you how you can do one at home.

I chose a piglet of around 8 kilos for this cook. We are turning it into the most tender and delicious pulled pork.

Ingredients

  • A whole pig, or piglet

Injection fluid and mopping sauce

Whole hog rub

  • 1 part rock salt
  • 1 part paprika powder
  • 1/4 curry powder
  • 1/8 part onion powder
  • 1/8 part garlic powder

How to

  1. Start your smoker with a temperature of about 135°C (275F).
  2. Dry the meat and skin of the pig with some paper towels and trim of the legs.
  3. Make the injection fluid and put it in an injection needle. Stick it in the meat and get as much of the fluid in as you can.
  4. Now make the whole hog rub and sprinkle it al on the meat.
  5. Place the pig, skin side up, in the smoker and close the lid. Let the pig smoke for 4 hours.
  6. When the meat reaches a core temperature of 92°C (198F) we flip the pig and baste the meat with the mopping sauce till the meat reaches 98°C  (208F).
  7. Take the pig out of the smoker and let it rest for at least h\laf an hour before you pull the meat.

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BBQ gear used

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