Press Release - June 13th, 2009 Luau Pig

On June 12th, 2009 the preparation began for smoking a whole pig for one of Smoke Wagon BBQ’s great customers. The pig was picked up locally at McReynold’s Farm and was prepared and ready to hit the smoker on the same night.

An injection marinade was prepared and 2 quarts were injected into the pig while the rub was also concocted. After a 5 hour internal marinade, the Team was back up and at it rubbing the inside cavity of the pig with rub and stuffing whole chickens in the cavity as well before finally loosely sewing up the pig. Once rubbed and stuffed, the pig was oiled down with olive oil on all areas of exposed skin and set on the smoker at 225 degrees.

After a couple hours passed we covered the pig’s snout, ears and tail with a little tin foil to keep them from burning and maintained our heat for another 9 hours before finally loosely tenting the whole pig in foil. Once 11 and half hours were up we pulled the pig out of the smoker and prepped it for presentation.

Whole pineapples, sliced pineapples, strawberries, blueberries, cherries, and large leaf lettuce all complimented the smoked skin of the pig at the end of the prep process.

Once delivered, I shredded the whole pig and plattered it and the chicken for everyone to enjoy. It was very moist, tender and flavorful picking up the injection flavors as well as the apple and pecan wood smoke. In case anyone’s wondering none of the 47 lb pig was left over for sandwiches by the end of the party.