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Smoking a pig

by Bob Miller
(Guilderland, NY)

My wife and I have purchased a 60lb full pig for a pig roast at our horse barn. I would really like to smoke it on my smoker. It's your basic backyard smoker that you can purchase from Home Depot I have made some modifications to it, it also has the seperate compartment for the charcoal. I think the pig should be able to lay on the top of the grill. I was going to ask the butcher to butterfly it for faster cooking. Any suggestions? How long should I cook the meat??? Should I start the night before or the morning of? Should I rub the meat with anything??? I was planning on using apple wood.

Any tips, suggestions, and any information is more than welcome.

Thanks so much
Positively
Bob Miller

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Smoking a pig

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starstarstarstarstar 		Going Whole Hog
by: SmokerBill

Season with your favorite pork rub, or just salt and pepper. You could also use an injectable marinade to get flavor deep into the meat. Prick the skin to allow fat to drip out as it melts away.
Without know the cooking characteristics of your smoker, it's hard to know how long it will take to complete the task. With the firebox at the end, you will more than likely want to turn the hog a few times end for end as it smokes, since the end closer to the firebox will be getting exposed to more heat.

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