A co-worker has come to me with questions about smoking a pig. Her husband wants to smoke one for Christams; he is getting a 200lb pig and also renting a smoker. Can anyone please give me some tips so I can go help her? I have never smoked a pig before. I'm looking for what the internal temp of the pig should be when it is done, what section of the pig should be checked. Also what temp should the smoker be at and how long should it take. I'm hooking her up with oak & pecan, but is there a better wood they should use.
Any and all help will be great. Thanks everyone:)
