I'm looking to do a whole pig on the 700. Never have done before, so would love some tips. I'm thinking of doing a 50lb pig as that sounds close to the max size you can do on the bull. Here are some of the questions I have:
Any help would be appreciated!
- Should I keep the pig whole or have the farm butterfly it?
- I see some recipes that say to end the cook when shoulders/hams reach 165 and others that say 190-205. Is there a reason not to let it go to the higher temps if you have the time?
- Getting a crispy skin seems like the hardest thing to achieve on a smoker from what I read. Has anyone had any luck achieving this on the 700? Has anyone tried to remove as much skin as possible after the cook is complete and finish the skin on the grill?
Any help would be appreciated!