Marinate for 1 to 8 days. A hog that is 80 pounds on the hoof, 45 pounds cleaned, will fit well in a standard cooler. The acid cleans the meat, which is important when cooking.

When ready to smoke, bring the wood coals to no more than 250 degrees F in a large smoker. Use a wood that is indigenous to your area. Pecan is great, so is mesquite, apple wood and hickory. Let the coals become nice and uniform so that you have even radiant heat.

Smoke the hog from 6 to 12 hours, depending on its size. Once the densest part of the hog reaches 140 degrees F, add a pan of apples to the bottom of the smoker, sprinkle with cinnamon, and let them steam up under the hog.

At this point, also blanket the back of the hog with bacon and pour on 2-4 cups of molasses. Be generous with it and pour most of it in the area where it will drip down into the pan of apples.

The hog is ready to serve when the densest, deepest part is 160 degrees F. Under the front shoulder is usually the coolest part to test. Serve immediately table side as your piece de resistance.