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On long smokes, such as brisket, or pork butt, I only go half the time with smoke. I know people who simply don't like smoke taste. So I don't want too much. I actually had a compliment from a guy who said he'd been to several hog roasts, and this was the First time that the smoke flavor was...

Thanks jcollins, that was only after 7hrs, just before I flipped it. It didn't get much darker after that, because I didn't smoke it much longer after that. You only need so much smoke, after all. I only put some olive oil and kosher, or sea salt on it.

Well, the hog cooked up nicely, the guests were happy, and the host was very pleased with the results! First hog cook under my belt, and no problems. It took much longer than 9 hrs, no offense, oldschoolbbq. 16 hrs total. I smoked it for 7 hrs at 225, flipped it, then kicked it up to 250+...

Well, thanks for all the help guys. I'll be going for it this weekend and I'll try and provide as many pics as I can. Wish me luck, I just found out that this is for a wedding! Have a good one.

Yeah, I keep track of most things I do in competition. However, this is my first hog, and it's a catering gig. I know I should have practiced, but what the heck. No guts, no glory right? I am very confident on smoker, and skills, just want an idea. It sounds like you know what you're doing. I...

I planned on splitting it, putting each half on different shelf. However, everything else I've read tells me it will take up to 14-15 hrs. How sure are you about the 9 hrs?

Ok. Any idea on time at 225? So if I cut some meat off, then put skin on after for cracklins. I'll be putting water pans under for grease.

I'm using cherry and apple. Charcoal for heat though.

Yes, I'll take it out of brine, wipe it dry, then apply a little evoo to it then rub.

Will do

I need some ideas. Looking for time/temp to do a 120lb hog. I'm gonna have it butterflied, skin on. I'll be smoking it on my reverse flow, 500 gal propane tank custom smoker. I planned on smoking it at 225 with meat side down for 5-6 hrs. Then, skin down for another 10 hrs. I thought I might...

My name is Mike, I'm from central Illinois. I've been smoking for around 8 yrs. I do some competitions, and catering for friends and family. I use a 4-in-1 smoke hollow for small stuff, but mostly I use my 500 gal. Propane tank that was designed and built by my friend and I. I am a machinist by...