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?
Thanks!
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?
Thanks!