How to Brine and Smoke a 50lb Pig
I have a 50lb Berkshire sitting in the walk in at my restaurant. Looking for tips on brining and smoking this lovely creature.
The smoking is going to take place on a big brick pit, photo here: http://www.scrumptiousche...unday-October-3rd-2010
We have a cord of cured pecan for the fire.
Hoping to hear from experienced cooks who've worked with whole, gutted pigs, head intact with brains still in the head.
Dry rub or no dry rub?
Will the brains need further cooking once we get them out of the skull or can they be served as a sort of dessert for the adventurous eaters?
Other information that you consider crucial to successfully smoking this animal?
Your thoughtful response is appreciated.