Thanks for the post. I'm five days away from my first pig roast. Rented a rotisserie spit for the occasion. I also bought a U-bolt from spitjack and will be using that as extra support. Based on your post I'll also use butchers twine to tie it off in 2-3 more places.
I'm surprised at the length of your cook. I'm also planning on a 50lb and everywhere I read indicated it should take around 1 hr per 10lbs so I was roughly planning on a 6-7 hour cook to get up to 170-180 degrees. Still not sure what temp I'm going to cook to. Any other advice you can give?
I also think I'm going to go NC style and chop up the whole pig and mix it all together (but saving the cheeks for myself!) but will probably make a game time decision.
I'm surprised at the length of your cook. I'm also planning on a 50lb and everywhere I read indicated it should take around 1 hr per 10lbs so I was roughly planning on a 6-7 hour cook to get up to 170-180 degrees. Still not sure what temp I'm going to cook to. Any other advice you can give?
I also think I'm going to go NC style and chop up the whole pig and mix it all together (but saving the cheeks for myself!) but will probably make a game time decision.
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