Memphis Pig

• 1 cup brown sugar
• 3/4 cup salt
• 5 tablespoons paprika
• 1 tablespoon chili powder
• 4 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 6 cups apple juice
• 6 cups white grape juice
• 7 1/2 cups sugar
• 3 cups salt
• 1 whole dressed pig, butterflied, about 120 pounds (see Pitmasters Tip, page 159)
• 1 cup olive oil
• Memphis-Style championship red sauce (page 220)

1. In a small bowl, combine the dry rub ingredients.
2. Mix well and set aside.
3. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.
4. Remove the cooking grate from the indirect barbecue cooker and cover it with sheets of aluminum foil, letting at least 2 feet of excess foil hang from the edges.
5. Rub the skin of the butterflied pig all over with olive oil.
6. Place the pig on the aluminum foil, skin side down.
7. Using a meat syringe, inject the meat evenly with the entire amount of injection solution.
8. Next, season the cavity of the pig with the dry rub.
9. Work the rub into all crevices and make sure that all the exposed meat is seasoned thoroughly.
10. Bring the excess foil up and over the pig, wrapping it completely.
11. Light 10 pounds of charcoal in the firebox and add 2 chunks of wood.
12. If using all wood, light 5 logs in the firebox of the indirect cooker.
13. When the cooker reaches 225F, place the hog and the cooking grate into the cooker.
14. Maintain the cooking temperature by adding 10 pounds of charcoal and 2 chunks of wood every 2 hours or as needed.
15. A more consistent temperature can be held if the charcoal is prelit and graying when added to the firebox.
16. If using all wood, add 2 sticks every 1 to 2 hours.
17. After 11 hours of cooking, tear the aluminum foil to expose the pig.
18. Cook for an additional 2 to 3 hours, until the internal temperature of the hams and shoulders reaches 190 to 195F.
19. Paint a coat of Memphis-Style Championship Red Sauce on the meat and cook for an additional 30 minutes.
20. Remove the pig from the cooker and let it rest for 30 minutes before hand-pulling the meat.
21. Indirect heat
22. Hickory, Peach, Apple
23. 1 indirect cooker; 80 pounds charcoal and wood chunks for seasoning or 1/4 cord of wood; 1 roll 18-inch-wide heavy-duty aluminum foil

brown sugar, salt, paprika, chili powder, black pepper, garlic, cayenne pepper, ground ginger, apple juice, white grape juice, sugar, salt, pitmasters, olive oil, red sauce

Taken from www.epicurious.com/recipes/food/views/memphis-pig-377307 (may not work)