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