Looking for some guidance on doing a whole pig or at least some affirmation that I am on the right track. So we ordered a 60lb pig dressed spinal cord split. I am thinking it should take somewhere around 9 hours to smoke it. We have a 275 oil tank smoker and the pig is going to be on a rotisserie we have the speed dialed down to about 6 RPMs so i am thinking of keeping the temp around 250-275. I have about 3/4 of cord of dry oak and we are going to do a separate pit to start coals in and add as we go. I am just going to oil and salt and pepper the outside and the salt and pepper the inside. i have 55 RSVPed but who knows if they will all show but i am hoping i have enough pork to go around. I a
doing Hamburgers and Hotdogs for the NON PIG folks.