Things You'll Need:
- grill (preferably smoker grill
- charcoal briquettes
- wood chips (your choice of flaver
- butter
- honey
- meat injector
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Step 1
first is to aquire the pork, (I am giving the instructions on a whole hog of about 150-200 lbs of meat). Cut the meat into 10-12 lbs pieces, and wash well. Now start the grill. spread even layer of charcoal in bottom of grill about 3 briquettes deep and start with your favorite method. then start preparing the meat.
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Step 2
Now in a saucepan melt together 1lb of butter and a 12 oz of honey, and inject it into the meat (spacing about 2-3 inches apart inject about an ounce into each spot) pumping injector back a forth never taking it all the way out of the meat.
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Step 3
Once you have all pieces injected wrap each piece in aluminim foil and place on grill ( with any opening in the foil to the top). the meat needs to be turned about every 45 mins to an hour. After tuning the meat once sprinkle in the wood chips on top od the coals ( you can soak the chips in water to make them burn slower but is not necassary. cook the pork until at least 180 degrees in the middle.
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Step 4
When the meat is done each piece can be either shredded or slice to serve. shredded meat can be mixed with a little bar-b-que sauce to make mouth watering sandwichs to serve a whole passle of folks.
Comments
howdy50149 said
on 1/23/2009 to rightclick you can use as much butter and honey you want it just needs to be even injuected in all the meat, to everyone else thanks for the feed back will be more old country rcipes soon
SimplyCuttings said
on 1/22/2009 Love your article, Howdy...and love your comment, Pappy!
rightclick said
on 1/22/2009 Would 1 lb. of butter and 12 oz. of honey be the total amount of those ingredients for the whole hog, or should you evenly stretch that amount over the whole thing?
offgrid said
on 1/18/2009 Yum. Can't wait for summer. 5 *
pappy537 said
on 1/18/2009 Howdy, you are well versed on cooking. We have a wild hog problem. You shoot one and five more apear. We can't eat them fast enough. More recipes like this and they will be on the endangered spieces list.*****