Another pig cooking thread..

Welp another year of the Bayou Boozers Fantasy football league has rolled around it's time to cook a pig. Meet Wilbur




Wilbur is some pig. Radiant, terrific, humble. I told the fine folks at Robinson's meat market in sunny downtown Rayvegas that I wanted one between 40 and 50 lbs. They obliged with Wilbur who weighs in at a perfect 46 lbs. I picked him up Friday and put it in a brine. Brine= 3 cans of salt, 2 bags of sugar, a small bottle of crab boil, lemons, limes and rosemary.



Here it soaks until 5am Sunday morning, about a 36 hour brine.



Fast forward to last night. Lots of Charter. Lots of yelling at the TV. Typical Les Miles Tigers. But, like is usually the case, the Tigers pull it out.

I don't really remember going to sleep, but apparently I remember to set the alarm. Cause it went off at 4:45 this morning. Dammit. But we got up and stumbled to the cook shack. Lit the fire. Kingsford charcoal and pecan this year.



Take Wilbur out the brine, dry it off and slather with mustard all over.



Rub him down good with various seasonings and then commence to stuffing him with onions, mushrooms, garlic, sausage and boudin. And put the apple in his mouth..... oh wait. I forgot the apple.



We wanted it rolling by 6am which we knew was going to be quite the challenge considering our state just a few hours earlier. But here he is 5:45am. Mission accomplished. Or the first mission accomplished. We still have to cook him.





I checked it about an hour and a half in.. The temp has climbed a good bit from the 40 deg it was when I put it on. Pit temp was around 300. I'm going to get it down to about 260 and let her bump. Once those brick warm up this thing is a Cadillac to cook on. I'll update a little later. Hopefully I can scrounge up an apple to stick in his mouth...