RonC

i just got done with my first pig roast last week. I have the 70 lb box, and it easily fit a 65lb pig with the head on.

I brined it for 2 days, and injected marinade the morning of the roast.

one mistake that i did make was that a started roasting the pig when it had an internal temp of about 50 degrees. It took an extra 1.5 hours to cook.

The pig turned out great. actually, it was better than great.