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Brined Pig


1 gallon water
1/4 cup vinegar
1 tablespoon pickling spice
1/2 teaspoon allspice
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 1/2 cups salt
1 teaspoon liquid smoke
1/4 cup brown sugar
1 tablespoon maple extract
1 tablespoon dark molasses

Well did my 100 lb. brined pig and turned out amazing. Brined for 5 days. Was a pretty lean pig to start with but trimmed where I had to too 1/4" fat. Took pig out Friday am and thinking I might of overbrined I made like a pepper rub. Cayenne, black pepper, paprika, chile powder(Top Hat) and a little onion and garlic powder. Rubbed all over and covered until I put on spit at 2 am Sat. I did not turn my spit continuously. I turned every two or three hours to position on back or sides. I didn't 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 vinegar, olive oil, and what rub I had left over. Worked great. Cooked with hickory until 3 p.m. (13 hrs), internal was 170 when taken out of cooker. Cooking temp was 200 to 225F the entire time and temperature outside was 20F. 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 List by Don Havranek on Dec 16, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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