Well, I will try to mirror the one I did a couple of weeks ago that turned out great. I don't care about doing a pig all in one piece, So I will quarter it and put the pieces on the racks. Tonight I will do the quartering and rub it down with just salt, pepper, garlic powder and red pepper. I'll let that sit over night in the fridge to throw on tomorrow night around 8ish.
I start my fire with charcoal and then go with just hickory for the rest of the cook. I will probably wrap it in foil around 6 in the morning, and it should be falling apart by noon. I will then take it off and wrap in towels until 1/2 hour before serving time. Thats the way it worked last time anyway. Oh yeah, I have a big pan in the box right next to the fire box that is filled with apple juice and water. I also will mop it down with half apple juice and half cooking oil every hour and a half or so.
The one I just did had the skin removed already, and it turned out fine, so I will take the skin off of this one. Gonna try to make some fresh porkrinds.
Come to think of it Dave, I don't think I ever checked internal temp of the meat. cooking chamber stayed at 200-225
