Name: Whole-Hog Barbecue
Cook time: 16 h
Total time: 16 h
Yield: 50 servings
Ingredients: 1 each Whole hog (approximately 100 lbs); 4 cups Hickory wood chips; 1 cup Coarse salt; 1 cup Black pepper; 1 cup Paprika; 1 tbs Garlic powder; 1 tbs Onion powder; 2 tbs Cayenne pepper; 2 cups Vinegar; 2 cups Tomato sauce; 1 cup Brown sugar; 1 cup Worcestershire sauce; to taste Hot sauce

Renowned barbecue joint specializing in West Tennessee's legendary whole-hog barbecue tradition. Cooked with hickory and flavored with Martin's own dry-rub blend and a sweet blend of vinegar and tomato sauce.

In a bowl, combine the coarse salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Prepare the Dry Rub

Generously apply the dry rub all over the whole hog, ensuring it is evenly coated. Let it sit for at least 1 hour to absorb the flavors.

Rub the Hog

Soak the hickory wood chips in water for at least 30 minutes. Drain and place them in the smoker. Preheat the smoker to 225°F (107°C).

Prepare the Smoker

Place the whole hog on the smoker and cover it. Smoke for approximately 12-16 hours, maintaining a steady temperature and adding more wood chips as needed.

Smoke the Hog

In a saucepan, combine the vinegar, tomato sauce, brown sugar, Worcestershire sauce, and hot sauce. Heat over medium heat until the sugar dissolves, then let it simmer for 10 minutes.

Make the Sauce

Once the hog is cooked and the internal temperature reaches at least 190°F (88°C), remove it from the smoker. Let it rest for 30 minutes before pulling the meat. Serve with the vinegar-tomato sauce on the side.

whole-hog barbecue

Recipe information

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