Hello everyone, been crazy busy lately so I havent had much time for the smoker, let alone posting pics of what I cook
I've got some family coming in from California and decided to take the plunge and do my first ever pig roast. I ordered a 70lb (dressed) pig and told them I wanted it "tucked" vs butterflied. Since I don't own a trailer smoker I called and reserved one for friday from one of the bbq supply stores in the area. I've heard so many varying opinions on how to cook it, what temp to cook at and how long so I had to come to the best place in the world for some advice. Here is what I have planned so far:
Friday: Make a bunch of rub
Make a few different kinds of sauce for dipping
Gather all tools (injector, bear claws, gloves, thermometer, etc)
Pick up trailer
Pick up pig and place ice bags inside cavity
Head to the cooking location
Rub inside of cavity
Drink more beer!!
Saturday: 5am Get the pit started and grab some coffee
6am Put pig in the smoke (after letting sit out for a bit)
7-10am Eat breakfast, keep an eye on cooker, start on side dishes
11a-3pm First peek, check internal temp of hams every hour until reaches 190 for slices
Set up tables
Keep crowd at bay
4pm Remove pig from smoker and place on table with garnishes
430pm Eat, drink and be happy!!
So with this plan I have allotted 9 hours give or take for the cook. As I stated before I have heard several different opinions on this. I plan on shooting for 250 degrees for cooker temp. I understand that with everything, there is NO guarantee that it will finish when I want it to, but a man can hope right???
Please give me all the input you possibly can. This is my first time and although I'm not really nervous about it, I know that its a big undertaking and I better have some idea what I'm doing. Thank you all in advance for all the help and be sure to check back this weekend because there will be LOTS of pics to look at!!!!