I can only get my hands on a frozen pig for an upcoming smoke. It'll be in the mid 60 pound range with head on. What is the best means of thawing the pig? I can get it 4-5 days before the event. Is that enough time?
My thought was to put it a big cooler with a big of ice. I would change the ice every 10-12 hours until thawed. I am thinking maybe 1.5 to 2 days. Crazy?