Hey everyone, planning on smoking a 53lb. pig from Business Costco tomorrow. Thinking of 225° I got the pig thawing out nicely now. Mixing up my own injection using white grape peach, apple juice, brown sugar and salt. Going to use an AP rub as my base and follow it up with a BBQ Rub on the inside cavity. I'd like to be able to feed my guests by 5:00 p.m. What time should I put the hog in? How long should it rest before pulling?
Any suggestions, tips would be helpful.
Kind of nervous on this cook.
Any suggestions, tips would be helpful.
Kind of nervous on this cook.