Dr. BBQ, I am smoking a 50 lb. pig. I bought a charcoal/wood smoker from Home Depot. Probably not the best but it’s for my husband’s 40th bday. We are in New Orleans and I couldn’t get anyone to do it. So tell me??? what to do with this pig after I stuff it and place it on the rack to smoke. I’m trying to pull off a lua/type of party. Please help me.
I wouldn't stuff the little piggy. It will just slow down the cooking and you'll most likely have to overcook it to get the stuffing done. First of all be sure it will fit in the new cooker with a little air flow around it so the heat can get at it. I like to inject my pigs a couple hours before cooking with the Big Pork Injection from my first book (Recipe below). Then season it well inside and out and start cooking. It's best if you can concentrate the heat on the shoulders and the hams. The middle of a pig is pretty skimpy and is easy to overcook. Keep the temp around 225-250 and wrap the head in foil if it starts getting too dark. To know when it's done you're going to need to use a meat thermometer to check the internal temp. Cook until it reaches at least 160f everywhere you check it and it's best if you cook the deep shoulder meat to 180f. The time can vary widely depending on your cooker so start early and have a flexible meal time for your first try.
Big Pig Pork Injection
>From "Dr. BBQ's Big-Time Barbecue Cookbook" by Ray Lampe
1 cup pineapple juice
1 cup apple juice
½ cup brown sugar
¼ cup salt
2 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons hot sauce
1 tablespoon dry mustard
Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.
Yield: About 3 cups.