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1. Procure a hog that will fit in your grill.
2. Sprinkle pig with Traeger Chicken Rub.
3. Inject liquid mixture along both sides of spine and in hams.
4. Refrigerate overnight.
5. Start your Traeger and switch to "Medium" (Never cook a whole hog on "high").
6. Cover ears, snout and tail with foil, but beer can in pig's mouth.
7. Place pig on grill, belly side down.
8. Cook 10-11 hours on "medium". Allow plenty of time to cook-hold on "smoke".
9. Remove from grill, remove tin foil, rub skin with clean burlap to make shiny.
10. Slice along spine-one side at a time. Peel skin down and cut out meat.
11. Serve with Traeger Apricot sauce.

Ingredients
1 hog, gutted and trimmed.	4-16 oz. Traeger Chicken Rub
2 qts. vinegar	1 qt water

Mix all ingredients above together in a big pot, use as mop and injection mixture. Use a new cotton kitchen mop to slop on the hog while cooking.

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