Hog Roast for 300+

A little ticked off tonight, butcher messed up my order. I wanted head and skin on, just like last time. It will still taste great just won't have the presentation that I wanted.
 
Here is the 123lb hog on ice, I could easily fit 3 this size in the tub I bought to transport it. I have some ice in the bottom of the tub, the hog is wrapped in plastic, then ice bags all over the hog. Next I cover with another piece of plastic and two sleeping bags. Very little melting has taken place in 6 hours.
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With the butchering goof up, I think I might try a new cooking technique which I don't like to do for a cook of this importance but it could turn out that I like cooking hogs this way. I am going to sleep on it, but I am think about cooking this one butterfly style. If I end up liking this method then I could cook at least 2 this size in the beast, and maybe 3 if I cut one hog in half.
 
We are off and running. The forecast this morning said there was a good chance of rain tonight, so I went ahead and brought the cooker over early and got my canopy setup, glad I did because it is just absolutely pouring here right now. Cooker is coming up to temp, ribs go on at 6. Pictures to follow.
 
speers90 said:
We are off and running. The forecast this morning said there was a good chance of rain tonight, so I went ahead and brought the cooker over early and got my canopy setup, glad I did because it is just absolutely pouring here right now. Cooker is coming up to temp, ribs go on at 6. Pictures to follow.
Click to expand...


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:grin:
 
Hog seasoned and ready for the pit, I decided to stay with the original cooking method.
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Hog on the pit, still plenty of room for butts and a brisket, which was a last minute request from a coworker.
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Small fryer, that I am using to boil water to cook the pasta for my pasta salad. Works really well.
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And finally a picture of dinner. Some baby backs, pig candy and tater tot hot dish cooked in the smoker.
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