I'm going to be smoking a whole hog the first weekend in April. I have 2 smokers to chose from. both are large enough to do what I want, one is wood only, and the other is wood, and gas. I'm leaning toward the gas since it's my first time, and it will be easier to control the temp. I'm feeding about 84 guys. I've been told a 150 -160lb pig is what I want.
Things I've read that I've decided to do;
Split the spine so it will lay flat. Rub the inside, inject the meat, rub the skin with evoo.
Smoke at 225 to 250 max
What is concerning is that there seems to be a huge gap in suggested cooking times for a whole pig. I'm trying to serve this at 6pm. Can you help me determine how long to cook the pig?
Thanks!
Vince
Things I've read that I've decided to do;
Split the spine so it will lay flat. Rub the inside, inject the meat, rub the skin with evoo.
Smoke at 225 to 250 max
What is concerning is that there seems to be a huge gap in suggested cooking times for a whole pig. I'm trying to serve this at 6pm. Can you help me determine how long to cook the pig?
Thanks!
Vince