Complete smoking newbie pulling off a pig

[bry14661]

ok so due to advice i decided to have the hog cut into the proper cuts of meat. got the shoulders, hams, tenderloins and back straps separated. total of about 65 lbs of meat. im hoping to be able to fit most of this on the grill without being to close to the firebox port.

So now my questions are how to prepare these cuts of meat and cookign instructions. Ive seen some stuff on wrapping some meats and i like bold flavor so if anyone has any spice suggestions i would really appreciate it. Thanks a lot guys

[SVonhof]

Much better choice! I am sure everyone here will applaud you for making it.

As to how to prepare everything, I still think you need to use your smoker/grill a few times (quickly) to get used to it and how the heat is dispersed and hot/cool spots as well.

Get the large cuts of meat on there early in the morning or the night before as they will take much longer to cook. The shoulders/butts will probably be the largest cuts except maybe the ham. Get the shoulders/butts on as they need to get to 195° or so, so they can be pulled. The ribs won't take anywhere near as long as they are thinner and won't have as much meat, probably more along the lines of 3-4 hours (depending on size) and if you do the tenderloin, it will be small and won't take any longer than probably an hour, but the full loin will take longer as it's larger.
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Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe