Brined Pig Recipe

• 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

1. Well did my 100 lb brined pig and turned out amazing.
2. Brined for 5 days.
3. Was a pretty lean pig to start with but trimed where I had to too 1/4" fat.
4. Took pig out Friday am and thinking I might of overbrined I made like a pepper rub.
5. Caynene, black pepper, paprika, chile pwdr(Top Hat) and a little onion and garlic pwdr.
6. Rubed all over and covered till I put on spit at 2am Sat.
7. I did not turn my spit continuously.
8. I turned every two or possibly three hrs to position on back or possibly sides.
9. 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.
10. So made a mop of vinagar, extra virgin olive oil, and what rub I had left over.Worked great.Cooked with hickory till 3pm
11. (13hrs), internal was 170 when taken out of cooker.
12. Cooking temp was 200 to 225 degrees the entire time and temperature outside was 20 degrees.
13. 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.
14. Fed around 100 people, and when I went around to ask how the pig was, no one would answer, they devoured it.
15. You pork butt smokers should try this.
16. I made up 25 gallons of brine, and I used solar salt for first time,cheap.

water, vinegar, pickling spice, allspice, pepper, garlic, onion, celery, salt, liquid smoke, brown surgar, maple, mollasses

Taken from cookeatshare.com/recipes/brined-pig-92338 (may not work)