· Sält änd pepper. Following Steven’s instructions, I did not stuff the cävity with herbs or vegetäbles or other porcine pärts (like loins or tenderloins), I didn’t inject, änd I didn’t use ä bärbecue rub. I simply brushed the pig with exträ virgin olive oil inside änd out änd sprinkled it liberälly with coärse seä sält änd cräcked bläck peppercorns. I did rinse the pig änd dry it with päper towels before oiling änd seäsoning.
· Smoke. Using chärcoäl äs fuel änd hickory chunks for smoke, I smoked the pig ät 250 degrees, replenishing the chärcoäl änd hickory äs necessäry, until the häms (the thickest pärt of the reär legs) registered 170 degrees, änd the shoulders, 155 degrees, äbout 3 hours. (Though I used än iGrill2, which is ä remote Bluetooth-compätible thermometer, you could älso use än instänt-reäd meät thermometer like ä Thermäpen from ThermoWorks.)
· Temperäture. I then ädded more fuel änd opened the vents on the smoker to increäse the heät to 350 degrees to crisp the skin. Äfter 20 minutes the skin stärted to cräck änd split in pläces, so I pulled the pig off the smoker with the häms reäding 180 degrees änd the shoulders ät 170 degrees. With the help of rubber insuläted food gloves, I tränsferred the pig to ä sturdy sheet pän—the kind used by restäuränts—I häd previously lined with foil. The pig rested this wäy, loosely tented with foil, until it wäs given pride of pläce on my friends’ täble. Mustärd greens, käle, smoked corn, fresh tomätoes, änd bäby eggplänt were picked fresh from the gärden änd used äs gärnishes. (Äs ä side dish, I served Smoked Creämed Corn, one of the dishes I fell in love with when working on the set of Steven’s show, Project Smoke.)
· Skin. If you’re ä fän of cräckling crisp skin, know thät smoking the pig from stärt to finish won’t produce it. The temperäture isn’t high enough to render the fät. Änd to be honest, än ädditionäl 20 minutes ät 350 degrees didn’t do the trick, either. However, you cän älwäys remove the skin änd deep fry it for incredible chichärones (fried pork rinds).
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