It's been a while since I've been on here, however I've been informed that we are doing a 100lb. pig (before butchering) for the 4th of July. I have a New Braunfels smoker that I've done tons of ribs and chicken on. So I have experience smoking meat, but chunks of meat, not the whole thing.
With that said, I have no experience with doing a whole pig. I'm thinking about laying it out flat and my buddy is thinking about putting it on a spit. If anyone could point me to some links or post up some do's and don't I would really appreciate it.
Also any really good bbq sauces or mop sauces for pork. I have Jeff's bbq sauce recipe which we will be using the night before for ribs.
Also, if you have a pig that a butcher has cleaned is there anything left on it that a regular everyday person would not eat? I'm up for trying most anything, I can't say that about everyone that will be there.
Thanks in advance....