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sdpike 05-06-2013 12:40 PM

Whole Hog
 
Looks like we're changing direction for our big smoke this weekend. I'm smoking a 20 to 30 pound pig. So a couple of questions. The temp will be 225 to 250. How long should it take? Do I really need to flip it? BTW, it's cooking in an offset smoker. Any suggestions injections, recipes. etc.

Thanks for the help


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