ok its that time of year again, my cousin who is in the marines was sent back to africa for another tour in djuboti... hes set to return in the beginning of february, and i got to talkin to him, and we want to do another bbq for his safe return... and ive done just about everything there is to BBQ... chicken, ribs, pulled pork, brisket, beef ribs, etc... i want something that will be a challenge for me, so im set on doing a whole pig. i found out that my local grocery store can get suckling pigs around 30-40 pounds for 2.79 per pound.... so my questions are, just a quick guess, how long would you think a 30-40 pound porker would be inch wise? i want to make sure that it will fit in my smoker... what temps should i smoke it... i think around 250 would be good, and shove two thermometers in it, one in the shoulder and one in the hind quarter, until it reaches around 180 degrees... but should i do it skin side down, skin side up? should i rub the inside cavity with my bbq rub? should i inject it with creole butter or not inject it at all? does it need to be wrapped in alum foil for the whole duration or partial? how long should it rest before i cut it open and start scarfing? im totally new to the whole pig roast thing.... oh... and please believe there will be LOTS AND LOTS of qview with this one... this will be my best work yet... well hopefully...
thanks in advance
thanks in advance