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Ok, all of this is sounding awesome. Few follow up questions..
For the splitting and seasoning of the pig. Is this something that is best done 12+ hours in advance (like some other dry rubs) or does that timing not really matter?
IF temps are starting to vary a bunch side to side, and for...
Hello all - First post here..
Read through this full "Pig Roast" forum but still looking for a bit more insight and tips into a whole roasting pig rather than multiple shoulders or whatever. I am doing my second roast this coming weekend, but the first time using an offset smoker rather than...
Hello all - First post here..
Read through this full "Pig Roast" forum but still looking for a bit more insight and tips into a whole roasting pig rather than multiple shoulders or whatever. I am doing my second roast this coming weekend, but the first time using an offset smoker rather than...