I talked my Dad into putting both pigs in the smoker. We had a fresh half that had been skinned and another half with skin on that had been in the freezer. The plan was to smoke both the halves in the smoker... the skinned half with Reds Rub on it and the other with nothing. Last years smoke went really well except we cooked the pig a little too fast and we didn't get it up to a pulling temp. We had concerns this year that if we got the hams and shoulder to the pullin temp... the rib meat and the loin would be dried up. Not so. We smoked these babies to 183 and pulled the one with the skin and layed it over a bed of hot coals for about 30 minutes. Now everybody is happy. Incredible tender smoked pig with cracklins. I just can't tell you how fantastic this pig turned out. The belly meat was awesome... pulling the rib meat away from a clean bone.... nothing dried out. It was just about as good as it can get. Here are a few pics that pretty much say it all. What a great time. Thanks to all of you out there who have made this last year an incredible learning experience for me. Couldn't have done it without all the input, help and advice from the forum. My little kitchen on wheels. Had a fold down futon in the trailer for nappin during the night. Didn't get much of that in but it was there. The beast! Snacks! There's them cracklins!!!! Chicken lovers.... get in line.....!!! What everybody came for!!!!!! The cook gets a hug..... Pig always makes everybody soooooo happy! Feedin people always makes me smile. Thanks for lookin!