here is the last pig I cooked, 57 pounds pretty much maxes out my 60 gallon smoker. very hard to get back out once its cooked. it was probably the best thing I have ever cooked. based off of this cook, a friend wants help cooking a pig for his sister in laws wedding. so good thing I got this pig cooking died in. ( well on this rig anyways, I built it as a patio rig its a pain to move around town, and I could go for a bigger pig...so I got a 85gallon tank yesterday, new trailer build coming soon)
made a basic rub, basic injection. finishing sauce came out nice, tabasco sauce, guajillo chilies, apple juice, cider vinegar, brown sugar, pepper, garlic...
cooked belly up to keep the juices in, put some sacrificial ribs under the spine to keep the thin parts from cooking to fast. seemed to work.
used apple wood, 9.5 hours at around 250,internal temp at ham 195-200
