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