Outlaw Smoked Whole Hog

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Ingredients:
Whole Hog 75 to 200 lbs.
1 to 2 Gallons of Injection of choice depending on size of hog. (See PaPa's Basic Pork Injection).
Enough rub to coat the hog liberally inside and out. Will take approximately 1 gallon, depending on size. (See PaPa's Pork Rub)
Recommended Wood:
 Apple

Note: If your smoker is not big enough to do a whole hog, see "How To Build A Pit", on the "Leftovers Page".

Preparation:
Prepare the fire pit with wood in the middle of pit.
Spread the coals (wood) evenly under where pig will be.
Cover the pit and bring it to 250 degrees.
If needed you can start more wood at one end of pit the for more coals or to raise temperature.
Place long pieces of foil on 2 boards (2x4, 1x4, etc.).
Place the pig on foil.
Inject the pig well, especially in ham and loin areas. Use a lot of injection to prevent drying out over the long cook time.
 Coat the hog well with Pork Rub. Inside and out.
Smoking:
Place the pig on boards and foil in pit with foil open.
Protect the ham and loin especially from drying out by wrapping or packing other meat on top. You can use bacon, ground sausage, etc. for covering the loin.
After 6-8 hours, baste heavily and wrap tightly with foil.
Inject again a couple hours before done if needed, especially in loin and ham areas.
Continue to cook until desired temperature and tenderness.
Internal done temperature 180 to 185 degree. Check several areas over pig.
It will take about 15 hours total time for 130 lb. pig. Adjust accordingly for smaller or larger pig.