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Pig Roast Help!


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Pig Roast Help!

Gondi Stylez | Aug 13, 2010 03:22 PM

I'm having a pig roast next weekend and have a few questions. Since this is my first time I'm thinking of doing it headless and boneless (80 lbs whole so maybe around 45 lbs precook weight). Brine it for 24 hrs then attach it to the rotisserie and let it go.

1. Should I use all lump charcoal or some wood mixed in? Approx. how much charcoal - 120 lbs? What is the best way to start this.

2. Cooking time I'm guessing will be 8 hrs? So If I start at 10 am we can eat for 6-7 pm.

3. How to build the fire? Charcoal/wood around the edge with water in the middle.

4. Since it will be boneless should I just use copper wire to attach the entire pig to the spit. No need for spine clips etc.?

As of now that's all I can think of. Really looking forward to doing this.

Thanks guys!

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