Thanks to Kevin for the #Grateplate – He writes:
For my daughter’s birthday last year I smoked a whole pig that I had hunted in Texas. Had enough room on the grill to include a big pot of beans as well.
The pig was brined, then rubbed with a good pork rub. The ribs were stuffed with sausage to keep them from burning, and the whole pig was smoked for 8 hours.
It fell apart at the touch and was wonderfull. Even all of the kids ate their fill!
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