Need some help....how to have a pig processed

[dabdesign]

A friend asked if I would smoke a pig for him for his daughters wedding.  The only problem is, my smoker isn't even close enough to do a whole hog.  So it would have to be processed to some extent.

However, I have no idea how to tell him to have it processed.  My homemade smoker is 48 x 19.  What would be best?  Have it quartered?  Would that fit?  Would that even be a good way to smoke the thing?  Should I have it cut into "primary" cuts of meat, and smoke that?  The hog was given to them for the wedding, so just buying a bunch of butts isn't really an option.

Would all the different types of meat mixed together work well for pulled pork?  Ham, bacon, chops, ribs, etc?   That's a lot of different flavors.

He's guessing it would be around 150-180lbs of meat.  Is that enough for 500 people?  I was thinking 1/3lb/person.

HELP!  lol

 

[oldschoolbbq]

Dab, hello. You've a good time ahead of you... I have a 20"X40" barrel on my Smoker and can get a 100# carcass in it, as for cutting a whole hog for the cook , I'd say let one of the Butchers have a say..(IMHO) , I'd do all big cuts and  have it all come out close to the same time. The skin will be a factor I'm sure...

Hold on and more will be here to help, have fun and...

 

[dabdesign]

Thanks for the response!  I'm not worried about doing the large cuts, but a whole hog, or even half, would be a bit intimidating.

Also, would it be ok to cook a week in advanced and freeze it until the day of the wedding?

Here's a pic of the smoker doin some ribs a couple weeks ago.