Alright guys, I am going to attempt my first whole hog on the smoker in about 2 weeks. We are looking at about 30 people. I was thinking about something in the 120 - 140lbs range. We get a lot of requests for these for weddings, but we usually decline them due to lack of experience. We are hoping to change that soon.
Give me your best advice on temp, time, rub, and marinade/injection.