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ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90

I borrowed my method from 3 Guys from Miami.

I got an ~85 pound pig from a nearby meat packer, who got it from a local farmer. I had them butterfly it and remove the head. One time I'll try it with the head still on. Evil

Other times, I've marinated the pig in mojo (citrus and garlic) or injected it with apple juice and seasonings. This time, I wanted to see how it would taste with just the flavor of the smoke. So no marinade or seasoning.

Build a pit on level ground with no grass, 3 cinderblocks wide by 4 cinderblocks long and 3 cinderblocks tall. Line the first two layers of cinderblocks with aluminum foil.

Build a pig rack. This time I used an old fence gate with fencing mesh replaced with regular steel wire. The pig is sandwiched between the two pieces of fencing, which are then tied tight with wire.

Start a fire in pit. I used 4 bags of charcoal. Once it's going, spread it to the four corners of the pit for indirect heat. At this point, I tossed some hickory pieces on top of the charcoal.

Put the pig, in its rack, on top of the pit. Then cover the whole thing on top with aluminum foil to keep the heat and smoke inside. Toss more charcoal or wood inside every hour or so, if you don't see as much smoke. Turn the pig over when it's halfway done.

My 85 pound pig took about 5 hours to cook completely. The meat falls off the bones. No utensils required. Tasted fantastic!

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"Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits." -- Anthony Bourdain

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Wow. Any more pictures?

ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90

More pork porn? Sure!

_________________
"Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits." -- Anthony Bourdain