Serious Question,
I’m about to cook a 75lb hog on my Lang 84D. I was going to butterfly it and cook it on its back. Any advice from experience on time and temperature as well as how to position it inside the smoker would be greatly appreciated!
Also for those that wrap it at what point during the cook would you wrap it?
Thanks in Advance
I’m about to cook a 75lb hog on my Lang 84D. I was going to butterfly it and cook it on its back. Any advice from experience on time and temperature as well as how to position it inside the smoker would be greatly appreciated!
Also for those that wrap it at what point during the cook would you wrap it?
Thanks in Advance