Had to tackle this one when I came across a few pictures of whole pigs cooked on the BGE. I picked up a 47# cleaned pig at the butcher this morning, prepped him with Creole Butter Cajun injector Sauce, some competition rub, honey and brown sugar. We stuffed him with apples, onions and garlic. I have the egg set at 235 degrees and I figure it'll take about 18 to 20 hours. That's based on a couple of other posts. I'll make necessary adjustments in the morning to make sure we're done for 5 pm.
While I'm at it, I picked an extra 10 lbs of pork belly to make homemade Cracklins. It's my first time doing either of these dishes, so we'll have to see what we end up with. The guys at I bought the Egg from wanted some details on this cook, so I figured this was the best place for me fill them in, and help out any one else attempting to go whole hog on the egg. I've gotten some great advice on this forum, so I thought I'd give a little back.
Here are a few picks. This is my first post, so hopefully they attach. I'll post more pics as we go on.