First time going whole pig!
For my annual Memorial Day/Birthday Bash, I've decided to smoke a pig. Just a little guy (45 lbs) i'm getting from work.
It's good pork (Berkshire), so I'm not too worried about brining, but I do need some input as to folk's experiences with skin up/skin down positioning and whether or not to flip the pig during the cooking process.
"If it looks good, eat it!" - Andrew Zimmern
BGE, Char Griller offset pit, Weber OTS