Whole pig smoking question?

[timbobowhunter]

following

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[Bonesplitter]

can you guys explain the brining process, i would like to know because i have never done it and it sounds like it makes the pig even better....would you brine and then inject and rub???is brining like marinating??

There are alot of recipe's for brining, basically its about a cup of salt to 4-6 cups of water. You can add orange juice as well. Make enough brine to cover the meat. I have put the ham in a plastic bag and added the brine. I then placed in in a cooler and covered with ice for 24-36 hour's. Im sure if you do a search on here for brine you will find some good stuff.

[Poco]

No brining here. I just moist rubbed (worcestershire sauce & your favorite rub) my half a 25 pound hog a couple hours before putting it on the grill. Smoked it for 5.5 hours around 275 using pecan wood. Temp checked the ham and it read 165 so knew it was done. It came out moist, tender and very tasty.



Ray

[Graysonhogs]

No brining here. I just moist rubbed (worcestershire sauce & your favorite rub) my half a 25 pound hog a couple hours before putting it on the grill. Smoked it for 5.5 hours around 275 using pecan wood. Temp checked the ham and it read 165 so knew it was done. It came out moist, tender and very tasty.

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Ray

Nice. I like cooking my hogs like that as well.

[NAVY CHIEF]

that's pretty..........

[basscast]

Looks awesome, now i just need to kill a 25#er.

[nutterbug]

Let's get it started!

[nutterbug]

Letting the fire get right. Listening to Justin bowerman, drinking coffee! Bout to take the family to church. Life's pretty good!

[nutterbug]

On the pit. 225 degrees

[SabineRR]

Man that's lookin good! Wish I had me a pig on the smoker goin this morning.

[pblaetz]

That looks really good!

[cecilh1986]

lookin good

[Graysonhogs]

Looks like you have it figured out. Keep us posted.

[Slick8]

In on this one. Been wanting to do it for some time just haven't seen any pigs at the lease.

Keep the pics coming.

[doole44]

Looking Good...