Whole Hog_NO SKIN...Ughhh
So Im supposed to smoke a whole hog for a party on Saturday and my friend just informed me that the pig will be skinless. The pig weighs 85 lbs and has no skin, any suggestions on cooking time, wrapping, not wrapping with foil? Do you want the ham and shoulder to be at 195 or different temp upon when its done? Should I bast it? I plan on injecting.