I know I've already posted, but I just keep finding myself coming back to this thread. That pig is just amazing!!
Would you be willing, after some much needed bed rest, to post specifics about how to: prep the pig, temp you smoked at, how/where you take the internal temp, how you cut it to 'get to the meat' when it's done, etc.?
I'm a noob and have never tried anything like this myself, but you have inspired me. My wife and I want to have a party this summer and this has definately got me thinking . . . humm. I just don't know if my skills are good enough to do a whole pig. If and/or when you have some time, I would LOVE a few more specifics about the process if you wouldn't mind passing on the info.
Again, a fantastic post!!!