Low and Slow: Whole Hog BBQ

Cooking a whole hog low and slow means maintaining a consistent temperature of around 93 to 120 degrees Celsius for ten to fourteen hours. Pitmaster wisdom from this episode: load charcoal heavier on the ham side, as those thicker muscles need more heat to cook through evenly. Resist opening the pit during cooking as the old saying goes, if you are looking, you are not cooking. North Carolina style starts with coals already in the pit before the hog goes on; South Carolina style places the hog in first and raises the temperature gradually. Either way, patience is everything: the fat and connective tissue need time to render down, creating the signature moist, tender, smoke-perfumed result.