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Ok I got a perfect size hog cleaned and ready to be cooked whole in the near future. What's the best way to do this? I have access to a electric smoker (would have to quarter) and I have access to a big trailer smoker. How long do I need to cook? What's the best "process" start to finish ?

Thanks

-how do you have it prepared ? skinned ? scalded and scraped ?

that'll vary your cooking method a little.

Either way, inject with the injection of your choice, your goal here isn't necessarily moisture in the meat, just penetrating flavor deep. Then rub the meat (the rub of your choice here, there's lots of great store bought ones. (don't worry about rubbing the skin if it's still on); then smoke @ 225 for roughly an hour per pound of meat in the shoulders. It's hard to really put a # on a whole pig, the ribs, backstrap, and tenderloin will be done relatively quick compared to the hams, picnics, and butts. You're shooting for 195 degrees on those for pulled pork, if you're just wanting to slice, anything over 165 will be fine (internal temp). Presentation is better whole in the big pit. Cooking is easier quartered in the smaller one. The final step is to call all of us when it's done.

Good call.. Forgot to mention it is skinned. It's not really all that big.

They say the best way to cook a whole hog is in the ground. I've never seen it done though.

Like dis https://randywallace.wordpress.com/2011 ... whole-hog/

Cooked several since then and they come out great. Better have some time on your hands though. It aint no microwave popcorn job

Google Cajun Microwave.