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Whole Hog

By Steven Raichlen

Going whole hog at Memphis in May.
Here Super Smokers team leader Skip Black prepares to apply the spice rub to a 100 plus pound porker.
Sorry for the graphic quality of the picture, but it does show an interesting technique. Spices and smoke can’t penetrate the pork skin, so Skip removes it when he seasons the pit. The skin will be cooked separately and put back on the pig when it’s cooked.