Whole Hog BBQ | Art of Smoke with Joe Davidson | Oklahoma Joe's®️

Joe Davidson takes things to another level at ‪@greystonecastlesportingclu5010‬ with his recipe for Whole Hog on Oklahoma Joe’s® Longhorn Reverse Flow Offset Smoker. To prep the meat, Joe cooks up a sweet and savory marinade made with apple juice, vinegar and sugar. Next, he injects the marinade throughout the entire hog to infuse it with extra flavor and moisture. With hickory and mesquite wood chunks smoking on the coals, he covers the hog’s ears and tail with tinfoil before it heads onto the smoker. After an hour, he reloads the smoker with charcoal and mesquite wood and continues to cook for about 7 hours. Finally, he removes the hog from the smoker, adds an array of garnishes and slices open the skin to serve.

⏱️TIMESTAMPS⏱️

00:49: Make the marinade.
01:05: Inject the marinade under the skin.
01:40: Preheat the smoker with charcoal and chunks of hickory and mesquite.
02:03: Wrap the ears and tail with tinfoil.
02:43: Add the hog to the smoker and cook with the lid closed.
03:21: After an hour, add more charcoal and mesquite chunks.
03:42: Check on the hog every hour and reload the smoker when needed.
05:05: Carefully remove the hog from the smoker.
06:04: Garnish with an array of fruit and kale.
07:35: Slice the skin open with a ‪@MessermeisterInc‬ knife and serve.