First try at smoking a whole hog, 100lbs. dressed with skin on, I put a rub in the cavity, injected the meat and rubbed oil on the skin, used lump charcoal with a split of hickory and cherry, smoked at 250 degrees for 10 1/2 hrs. to internal temp of 205 degrees, on a Peoria Cookers Meat Monster with internal firebox, smoked hog skin side up for 5 hrs. then turned skin side down, last hour of cook applied a finishing glaze to cavity, results, meat turned out very tender, moist and had great flavor.
