Whole hog question

[mowin]

I've done quite a few spit hogs over the yrs, but only 2 in my smoker. Guy called and wants me to smoke a 125# hog. He wants to stuff the cavity with sausage links, potatoes ECT, then sew it up and cook it racer style.

Question is for a low and slow 225-250* cook, is this safe?
Not sure if I want to cook at 350* as I'll be worried about it possibly drying out.
Thoughts??

 

[CentralOhioBBQ]

125 isn’t that big, but those potatoes are going to suck up a lot of heat. At 225-250 I wouldn’t be shocked if some of the potatoes were still a bit tight. Could be wrong. Not sure why it wouldn’t be safe though.

 

[Swine Spectator]

I'd consider pre-cooking the sausage and potatoes.

 

[mowin]

Thanks guys. I thought about a partial per cook of the taters and links. I'm going to try to get him to agree on putting those in the rib box.