I'm not sure if this is the right forum or not, so I apologize if I'm posting in the wrong section. For Easter, I'm cooking a whole (85#'s) pig on a spit. I'm pretty experienced with various meats on a smoker, but not a whole pig at once. Does anyone know what internal temp to cook the pig to? Also, do you take different measurements from different areas of the pig when determining it's readiness? Just trying to think it through a bit. Thanks in advance for any advice...
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