Smoked Whole Hog on Pellet Grill

The goodness of pork is not a hidden fact. It is loaded with protein and other nutrients. It is ubiquitous in the meat lovers’ world. A whole hog ensures that all guests arriving at a party have something to gobble up and be highly thankful when they leave. Now if you add that pleasing flavor of smoke to your whole hog, its essence is elevated to an unimaginable high and is ready to mesmerize anyone. Here, in this recipe, we look to achieve that on a pellet grill. Without talking about it much, let us take a look at the recipe.


The time required and other things

We are looking at an entire pig; consequently, there would be much time that goes into the smoking procedure. And, so it is. This recipe requires a staggering cooking time of 7 hours but a meager preparation time of 15 minutes. Good to know that this recipe when done, can feed up to 100 people. Also look out for the degree of difficulty in it since it is not considered to be pretty easy to pull off.

The ingredients required

There are a few things that have to be on your kitchen shelf or your outdoor shelf for the smoked whole hog. Those items are:

  1. A 65-pound whole hog
  2. At least 2 bottles of your favorite barbecue sauce
  3. Half a cup of pepper
  4. Half a cup of salt
  5. Half a cup of onion powder
  6. Half a cup of garlic powder
  7. Half a bottle of yellow mustard

When these items are ready, you may reach for the instructions to proceed further with this recipe.

The procedure of cooking

The preparation would not be much to worry about but the smoking process might test your patience. In case you are calling people over, it is recommended that you prepare your whole hog well in time. Let us sneak a peek into the process involved:

  • You should ensure that your whole hog brought from poultry has been thoroughly cleaned and there are no traces of hair. Also, it should be gutted.
  • Cut off the feet from the body of the pig in order for it to fit the grill grates.
  • Use your yellow mustard to rub on the entire body of the hog. Mustard will help the rub to stick with the hog.
  • Blend together onion powder, garlic powder, pepper, and salt. This is your rub.
  • Use a third part of the rub to apply on the pig. Keep the rest aside for later use.
  • Fire up your pellet grill and let it heat up to a preheating temperature of about 250 degrees Fahrenheit.
  • Shut the lid and allow the grill to heat up for about 10-15 minutes.
  • Chuck the pig on to the grill.
  • Let it be there for about 5 hours, smoking at a temperature of 250 degrees F.
  • After this time, let the temperature rise to about 325 degrees Fahrenheit to sign off.
  • Now give 2-3 hours more to the pig until an inserted thermometer reads a temperature at 205 degrees Fahrenheit.

Your whole hog is now ready to crash the party. What are you waiting for? Call them all over now!

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