Slamdunkpro
Babbling Farker
- Joined
- Feb 27, 2007
- Location
- Northern VA
I've just been asked to cook a small pig for a good friend tomorrow. It's only 35 pounds and will fit in my Spicewine no problem, but having never done a whole pig a little (LOT!) of advice is needed........
Off the top of my head.......
Any special prep needed?
Rub it? Inject it?
How do you position it on the rack? (any photos here would be good)
How hot should I run the Spicer? 250? 275? 300?
Where should I put the temperature probe? Shoulder? Ham? Both?
Pull it at? 180? 190? 200?
Anyone have a rough idea on time in the cooker?
Anything else?
Thanks!
Off the top of my head.......
Any special prep needed?
Rub it? Inject it?
How do you position it on the rack? (any photos here would be good)
How hot should I run the Spicer? 250? 275? 300?
Where should I put the temperature probe? Shoulder? Ham? Both?
Pull it at? 180? 190? 200?
Anyone have a rough idea on time in the cooker?
Anything else?
Thanks!