INGREDIENTS

INSTRUCTIONS

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 1/4" 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@montana.com> on Dec  16, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 78
Calories From Fat: 19
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 171539.2mg
Potassium: 194.7mg
Carbohydrates: 16.3g
Fiber: 2.6g
Sugar: <1g
Protein: 2.4g