Originally Posted by Katie Bratt
How Long do i let it cool to cut it and what is the best way to let it cool
No need to let the pig cool. Pull it off the smoker and take it right over to a carving table.
Here's more details than you asked for <grin>:
We use saw horses with 2x12 planks covered with a plastic shower curtain (for a couple of bucks at the discount store). We cover the area with a case of kale (greens) both for decoration plus to add a layer of insulation under the pig. The pig is too hot to carve with bare hands. I have a pair of thick rubberized insulated gloves that I got at a kitchen supply store that let me handle it without discomfort. I also have a large cutting board, a chef knife, and several disposable pans (and a couple of 3 mil trash bags in trash cans for bones, fat, and such). As guests walk through the line, I'm rapidly cutting off chunks of meat and slicing them to keep the pans full.
Good luck and have fun!