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Unread 05-10-2013, 02:32 PM   #1
Bro-be-que
Knows what a fatty is.

 
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Join Date: 04-04-12
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Default 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.
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BGE, Char Griller offset pit, Weber OTS
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