Whole Hog BBQ Recipe: Craig Kimmel's Firehouse BBQ Method

INGREDIENTS

whole hog Yellow mustard INJECTION water soy sauce sugar brown sugar salt hot sauce white pepper apple juice RUB sugar salt brown sugar onion garlic smoked paprika cayenne black pepper chipotle SPRITZ apple juice

PREPARATION:

1. Remove skin from shoulders and ribs. Rub mustard over ribs.
2. Wrap hog in foil and place in pit. Maintain a pit temperature of 250-275 degrees.
3. Season and spritz continuously throughout cooking process.
4. Cook until internal temperatures reach 195 for the shoulder and ham and 160 for loin.

This recipe appears in: Summer