INGREDIENTS

INSTRUCTIONS

Well the Hog is in many tummys around here, was excellent. Started  out
with a 164 pig on the hoof. Imagine dressed out and without the  head
was 100 to 110. Injected the pig 26 hours before smoking. I  cooked
this pig at 235 degrees and was hitting 160 internal at about  10 1/2
hours. I was early for my feed time of about 2 1/2 hours so  just
turned my heat off and continued to cold smoke. Turned heat back  on
last hour to warm her up. Smoked this with mesquite and apple.  This
pig was one big pile of bones when the folks got done with it. I  would
like to add that there was probably 15 to 20 types of salads  brought
to this feed, and I being a pretty good guy also made them  Dannys
Dirty Rice dressing. This stuff was so good with the pork I  had 5
requests from the ladys for the reciepe, not bad. Danny that  dirty
rice is a hit here, and thank you again for the reciepe.Here's  my
injection:  Simmer together the day before injection then reheat and
let cool once  again then inject. Basted hog with alittle red wine
vinegar,pineapple  juice and olive oil. Have some of your favorite BBQ
sauce made and  let them brush alittle on the pork if they like.
Posted to bbq-digest by Don Havranek <phl3426@montana.com> on Nov 17,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1617
Calories From Fat: 1179
Total Fat: 134.6g
Cholesterol: 61.1mg
Sodium: 8000.5mg
Potassium: 466.6mg
Carbohydrates: 115.4g
Fiber: 3.5g
Sugar: 74.8g
Protein: 8.1g