Doing something new. Two little piggies heading for the smoker. I’ve never done a whole animal so I need tips for the cooking process. I’ve done plenty of butts and ribs, but this is a first for me and I want it to be the best good eatin bbq sammiches so any tips would be much appreciated. They’re going on an 18” WSM with B&B lump and hickory. Using my SPG mix with another layer of hot rub. Need to know when to throw them on, cook time, etc. Pork butts I usually smoke the night before and wrap them and finish cooking in the oven over night. I’ve seen the videos on youtube with the crackly skin and want to give that a shot. Thanks in advance!
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