Whole Hog

[HoGustav]

I shot a nice 30lb eating size hog last week.
The family wants me to cook it for dinner tomorrow.
Any recommendations on the best way to smoke this piggy ?
I have a large pit with a side firebox. Using Liveoak.
Time, Temp, Seasoning, etc...

[JoeyCapital]

Don't know, but post some pics of the process, if you don't mind. I'm intrigued.

[HoGustav]

golf, sorry no pictures, but it turned out great.
I ended up inserting garlic cloves, onion slices and sprigs of rosemary in the larger muscles.
in a bowl I combined a large bottle of yellow mustard, 3/4 cup of Tony's, 1/2 cup black pepper and 1 cup of Steen's Cain syrup. Rubbed the whole hog down with the stuff 24 hrs before smoking.
Started smoking over indirect heat from Live Oak coals (not as strong as Hickory or Mesquite).
Kept the temp between 225 & 250 for 9 hours & the meat covered. Turning & flipping every hour . Also put in a pan of cooking fluid (beer) for moisture. 

[snoblind]

Now I know why Miss Avery wanted Opa to take her hunting this past weekend. 

[onebadrubi]

I've always wanted to do the underground way.

[DeltaBoy]

I've always wanted to do the underground way.

I seen it done when I was a boy but never done it myself.

[Großer Kriegschwein]

I've always wanted to do the underground way.

Gotta do the hole right and pack it with the proper amount unit of embers/coals. Best to get a good thermometer with a long cable to keep track of the internal temperature. Have seen too many pulled out too early.

[woodrow hog call]

Yeah we pulled one out that had not had enough coals in around it, bad smell like real warm ruined meat. Don't remember what we ate that night but it wasn't hog and I wasn't hungry anyway.