I Smoked A Whole Pig For The First Time On @Mad Scientist BBQ Fatstack Offset Smoker

I got a 75 pound hanging weight pig to cook for a surprise birthday party. I have never done one before this but with some guidance from @Chuds BBQ and @Mad Scientist BBQ I was able to pull this off without a problem.... despite starting 7 hours behind do to a flooded basement 🤦‍♂️. one thing I did not have time for that I would do in the future is inject the pig with some kind of injection for flavor to be more equally distributed.

After you brine the pig and put your rub on there start off the cook at 350°F for the first 4 hours rib side down. This step really help start that fat rendering process. This will save you a couple house on the later end of the cook. After the 4 hours at 350°F bring the temperature down to about 250°F for the remainder of the cook. The lenght of the cook will vary. This pig took me about 20 hours. Aim for about 195°F and hold that for a while and then let it slowly come down to 150°F over the next several hours. Then shred and enjoy. PS down forget to spray the pig occasionally as needed with the apple cider vinegar and apple juice mixture.

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