Sounds like a wonderful "project"
One quick and relevant question... what smoker/grill are you using?
Not an expert... nor ever did one... however... just on your timetable and a cookbook:
"Paul Kirk's Championship Barbeque" book suggests (for a pig up to 85 lbs.) 16 to 18 hours smoke time. 85-135 lbs hog should be 18 - 24 hours smoke time.
Might look closer to 12 hours.
Your mileage/pit temp may vary.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 06-12-2008 at 07:54 PM..