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.
Bacon should be capitalized as a pronoun for pork!
A BBQ Servant; cooking for the Troops, Churches, and Charity
Operation BBQ Relief founding member
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP
Last edited by BBQ Bandit; 06-12-2008 at 07:54 PM..