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Ingredients
- 1 gal Water
- 1/4 c. Vinegar
- 1 Tbsp. Pickling spice
- 1/2 tsp Allspice
- 1 tsp Pepper
- 1 tsp Garlic pwdr
- 1 tsp Onion pwdr
- 1 tsp Celery salt
- 1 1/2 c. Salt
- 1 tsp Liquid smoke
- 1/4 c. Brown surgar
- 1 Tbsp. Maple extract
- 1 Tbsp. Dark mollasses
Directions
- 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 pwdr(Top Hat) and a little onion and garlic pwdr. Rubed all over and covered till I put on spit at 2am Sat. I did not turn my spit continuously. I turned every two or possibly three hrs to position on back or possibly sides. I did'nt look in pit for the first 4 hrs and when I did it was taking on a very nice golden brown color but looked dry, probably from the salt. So made a mop of vinagar, extra virgin olive oil, and what rub I had left over.Worked great.Cooked with hickory till 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 brown 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4311g | |
| Calories 70 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169992mg | 7083% |
| Potassium 466mg | 13% |
| Total Carbs 13.86g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.6g | 2% |
| Protein 2.26g | 4% |
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