[THEFERMANATOR]

All the whole hogs I ever did were wild. So it was liberal coats of vinegar and butter mix slapped on with a mop when I did them. I'm new to the whole rub and injections, I've always just used sauce and a light coat of seasoning in the past. With my stomach I have started using the rubs because I can get a nice candy coating instead of the smoke crust on the outside, and it doesn't bother my stomach that way.

And I just edited the recipe for the rub some. I have had problems in the past with the rub clumping and not mixing well if you add the brown sugar first, and the paprika can make it difficult to get the other ingredients mixed thoroughly.