Superbowl pig!!!!!

[Aggie_bowtech]

Hey All,

I got a few pigs out of a friends trap for him (he got iced in in Houson) and now they're at the processor and one 40 lb'er all gutted, skinned, and in the cooler. The 40 lb. is what I'm going to cook for the Super Bowl!

I'm following "Allaround"'s recipe ideas from http://discussions.texasbowhunter.co...d.php?t=414655 thank you sir!

I'm open for suggestions and I'll post pictures of this project as I go. Feel free to follow along!

Here's some LDPs to start us off.

[Thegutman]

That's a nice haul, following

[Aggie_bowtech]

Trapped piggies!

[Aggie_bowtech]

Ldp!

[Aggie_bowtech]

Piggy on ice for 2 days with drain pulled...

[Aggie_bowtech]

Getting ready for a 2 day brine. I spy a beer! Anyone else see it?

[Thegutman]

I spy a can of pee in a koozie, No beer though. Lol

[Aggie_bowtech]

Hahaha!

[Aggie_bowtech]

Brine ingredients...


2 cups of Kosher Salt
2 cups of Brown Sugar
1 heaping teaspoon of minced Garlic
2 Bay Leaves
1 can of crushed pineapple

[Bowhunter1994]

Interesting

[Geezy Rider]

Coming along nicely. I think you'll be pleased. My son in law calls my whole smoked pigs "Redneck Crack", sez he just can't quit eating it.

[Reedimus]

Following

[broken paddle]

Are you simmering for two days with the brine or are you marinating for two days? We need to go get another one soon if this turns out as good as it looks.

[Aggie_bowtech]

Ok here is the latest update. I put the brine in the cooler last night and added ice. I also added ice this morning. Just keeping it cool and letting it marinate until Sunday morning. I added enough water to the cooler so the pig is submerged and mixed up the brine with the water.

[Aggie_bowtech]

Drained the cooler and brine. Washed off the pig with cold water from the tap. Applied dry rub and now let it cook at 200-250 for 10 hours. Also, I'm using pecan wood.