First post but I plan on being an active member. My brother and I are bbq fanatics, and very competitive about it. Well, he ordered half a pig (65lbs) for the 4th and is currently building a '5 long 55gal drum offset box smoker. I'm looking for advice on how to smoke the whole pig. He's determined to do it skin on, skin up. Should he/we rub and inject as if it were seperated? Does 225-275 sound good? I'm thinking 8-10 hours he's thinking 6 hours. Please, please help us. First attempt and almost 40 people will see us fail. Lol. Yes, there will be other food, but this is the masterpiece! I will be posting some of our routines/recipes once i get "our" recipe book back... long story.