My dad whacked a nice little 55 lb sow the other day. We plan on smoking the whole thing in a smoker pit and want to do it as a whole hog all the way through the cooking process, but I'm curious if at sometime during the process do we need to separate pieces and wrap with foil? Any advice as far as temp of the pit and internal temp of the hog. I'm thinking 225 deg pit temp, low and slow, internal meat temp should be 200.. I'm open to opinions. Thank for any knowledge!
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