got 3 cases of briskets going and a 30# suckling pig for tomorrow. I figure I’m going to remove the membrane form the ribs and rub the whole thing internally real good with my rub.
question: any treatment for the skin? I figured I’d rub a little oil on it, but that’s it. Any other techinques on handling Ms. Piggy? I’m going to cook it avity UP at first to let the juices and rub marinate. then when the skin looks good I’ll foil it and flip her over to finish.
this is my first whole pig, so suggestions are welcome.
FWIW this is going on an FEC500 with hickory.