This Saturday's Pig Roast

So this 120 lb whole hog cook went perfectly. Got it on at 5:30 am. Steady temperature of 225-250. Took 10 hrs to smoke. I used about 50 lbs of Lump charcoal and 1 1/2 bags of Hickory Chunk wood. I pulled it off when the temperature hit 195. I monitored this cook with 3 probes. 1 on the grate, 1 front shoulder and 1 in the hind quarter. Temp on grate surface stayed at 255, temp on cooker was 250, front shoulder and hind quarter never got more than 4 degrees apart. This home made cross flow smoker that I call Ol' Smokey worked perfectly as usual. I let this rest 1 hour and temps reached 205. After the hour of rest I was able to grab the hip bone and pulled it clean....the rest of the bones did the same. The only spices where Adobo and Saz'on. sprayed with apple juice every hour after the first 4 hours on the smoker. This is pig #36 for me. It was an awesome event. I even picked up another Roast for next year.... Good Day!
This is Ol'Smokey. Tried to upload a video of temp times...but it was not to happen. :(