Newbie to smoking/bbqing, need some advice

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Newbie to smoking/bbqing, need some advice

Postby OrangeLake » Thu Nov 03, 2011 9:56 pm

On Saturday I'll be smoking a little pig I caught yesterday. His carcass is about 40lbs, and I'll have him split when I put him in.

At 250-300, how long would you guys expect him to take to get done(150ish internal temp)?

Also, do you guys season or slather yours in sauce before cooking?

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