The first and most crucial step is selecting the right hog. Ideally, you should aim for a fresh, pasture-raised pig weighing between 80 to 120 pounds. The age and the diet of the pig can significantly affect the flavor, so opt for a younger hog, typically around 4 to 6 months old.

To BBQ a whole hog, you’ll need:

• A large smoker or pit.
• Hardwood or charcoal for fuel.
• Temperature probes.
• Long-handled tongs and gloves.
• Meat injectors and basting brushes.

Cleaning: Once you have your hog, clean it thoroughly. Remove any hair by singeing and scraping it off. Clean the cavity and remove the innards.

Brining: Soak the hog in a brine solution for 12 to 24 hours. A basic brine mix consists of water, salt, sugar, and various herbs and spices. This step ensures the meat remains juicy and flavorful.

Injection: Using a meat injector, inject a flavorful marinade into the thicker parts of the hog, like the hams and shoulders. This ensures even flavor distribution.

Rub: Apply a dry rub generously. Common ingredients include brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. This will give the skin a crispy texture and savory flavor.

Ensure your pit or smoker is large enough to accommodate the whole hog. Maintain a consistent temperature between 225°F to 250°F. Use a mix of hardwood and charcoal for a balanced, smoky flavor.

Place the hog on the grill skin side up. This allows the fat to drip down, keeping the meat moist. Remember to monitor the temperature closely. A whole hog can take anywhere from 12 to 24 hours to cook, depending on its size and the temperature of the pit.

Basting: To keep the meat moist and flavorful, baste it every couple of hours with a mixture of apple cider vinegar, salt, red pepper flakes, and other preferred spices.

A whole hog is done when its internal temperature reaches 190°F in its thickest parts. Use a probe thermometer for accuracy. The meat should be tender and pull apart easily.

Once cooked, let the hog rest for about an hour. This allows the juices to redistribute. Then, it’s time to dig in! Pull the meat apart, and serve with classic BBQ sides like coleslaw, baked beans, cornbread, and of course, your favorite barbecue sauce.