brined pig

Categories
None
Yield
1 Servings
MeasureIngredient
1 gallon Water
¼ cup Vinegar
1 tablespoon Pickling spice
½ teaspoon Allspice
1 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Celery salt
1½ cup Salt
1 teaspoon Liquid smoke
¼ cup Brown surgar
1 tablespoon Maple extract
1 tablespoon Dark mollasses

BRINE

Well did my 100 lb brined pig and turned out amazing. Brined for 5 days.

Was a pretty lean pig to start with but trimed where I had to too ¼" fat.

Took pig out Friday am and thinking I might of overbrined I made like a pepper rub. Caynene, black pepper, paprika, chile powder(Top Hat) and a little onion and garlic powder. Rubed all over and covered until I put on spit at 2am Sat. I did not turn my spit continuously. I turned every two or three hours to position on back or sides. I did'nt look in pit for the first 4 hours and when I did it was taking on a very nice golden color but looked dry, probably from the salt. So made a mop of vinagar, olive oil, and what rub I had left over.Worked great.Cooked with hickory until 3pm (13hrs), internal was 170 when taken out of cooker. Cooking temp was 200 to 225 degrees the entire time and temperature outside was 20 degrees. I must say this pig was buy far the most golden in color and the most tasty, moist pig I've done to date. Fed around 100 people, and when I went around to ask how the pig was, no one would answer, they devoured it. You pork butt smokers should try this. I made up 25 gallons of brine, and I used solar salt for first time,cheap.

Posted to bbq-digest V5 #764 by Don Havranek <phl3871@...> on Dec 16, 1997

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