Me and a buddy of mine are doing a whole pig early thirsday morning for a function thursday night. I told him to do it right we should start earlier, but he just wants to get the pig cooked. Do you thing say 9 hours at arounf 250 will be enough time to at least cook the pig all the way around? Where should we stick a thermometer in it to check for doneness? Its a 100 pound piggy cleaned. Any help will be good, weve never attempted anything like this before.
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4/1/08 at 5:05pm