Serious Eats: Talk
Smoking a Whole, Frozen Pig?
I've got a 128 pound pig on my hands that was frozen when I recieved it. I need the cooked for 10AM tomorrow, so I put it on the smoker at 200 degrees as 7:30 this morning .My plan is to let it cook around 200 until tomorrow morning, and then let it coast till 10AM.
Is this going to be too much cook time?