Smoking a Whole, Frozen Pig?

Hello--

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?

 
Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.