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
Always thinking about what to smoke next
Party Gator by Gator Pits 44X24
Couple of 22 OTG
330 Weber Gas