- Joined Jul 25, 2009
Ok, Im thinkin this is my game plan. I plan to inject the hog and season, the outside, and hang in the smoker using cotton string. Tie it around the neck and on each leg and hang it up and down. Think this will work ok? Smoke for a few hours, at around 240 degrees, basting often with apple juice. Then I'll plan to quarter it, season with apple juice, brown sugar and kansas city rub, wrap in foil, and throw it in the oven at around 250-300 until tender. Tell me what you think. How long do you think this will take?