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Cooking Hogs?
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<blockquote data-quote="levers4life" data-source="post: 3012328" data-attributes="member: 106617"><p>Small Ones, 20-40lbs skinned. Brine in ice bath for 24 hours with kosher salt, vinegar, spices, etc. Pat dry, coat in BBQ rub or dry rub of choice. Place on smoker, 225 - 250 degrees for 2 hours, remove and wrap in heavy foil. Finish in oven or smoker 225-250 degrees for 4 to 6 hours. Awesome!</p></blockquote><p></p>
[QUOTE="levers4life, post: 3012328, member: 106617"] Small Ones, 20-40lbs skinned. Brine in ice bath for 24 hours with kosher salt, vinegar, spices, etc. Pat dry, coat in BBQ rub or dry rub of choice. Place on smoker, 225 - 250 degrees for 2 hours, remove and wrap in heavy foil. Finish in oven or smoker 225-250 degrees for 4 to 6 hours. Awesome! [/QUOTE]
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