Thawing a 60-70 pig

[va_connoisseur]

Hi everyone,

I can only get my hands on a frozen pig for an upcoming smoke. It'll be in the mid 60 pound range with head on. What is the best means of thawing the pig? I can get it 4-5 days before the event. Is that enough time?

My thought was to put it a big cooler with a big of ice. I would change the ice every 10-12 hours until thawed. I am thinking maybe 1.5 to 2 days. Crazy?

[fil]

This is how we did it last yr. Took more like 3 days though.


fil

[nrm]

I get frozen pigs here and ask the purveyor if they will defrost it in their refrigerator, usually takes about a week for a dressed 50-60 lb'er. I have to pay a week before and pick it up 2 days before to wash and inspect it. After washing and drying into a cooler with 2x 7lb bags of ice which will hold the temp around 40-43 degrees. Out in the morning the day of the cook to reach room temp then onto the spit.

[va_connoisseur]

If I can get it done in 3 days that will be good. I read where people have started the smoke with the pig with the pig half thawed...I'm not trying to go that route. No need to lengthen an already long smoke.