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Hey guys!  I have always been a lurker and have learned a LOT from this site!  

So this is my first time cooking a skinless beast.  I have always done a skinned hog

ranging from 85-110 lbs.

This is also the largest hog I have cooked.


Can someone please send me cooking time, temp, best tips for skinless smoking hogs?


I have a gas commercial smoker.


If anyone can please post ASAP I would greatly appreciate it.  The beast arrives in about an hour.




Edited by Thekaiser - 6/30/15 at 3:41pm