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<blockquote data-quote="luvcatchingbass" data-source="post: 125650" data-attributes="member: 1979">Depends on how many crank baits and how much beer you plan to bring<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin&nbsp; &nbsp; :D" loading="lazy" data-shortname=":D" />- - - Updated - - -I've done quite a bit of reading in the last 1.5 year on how I am going to make this pig which should weigh somewhere around 90-115lbs and think I have a pretty good plan, but wouldn't mid some input from others.Should I split the spine to help open up the cavity a little more?Right now planning to lay it in cavity down for about first half of cooking then flip it onto its back to finish (remember coals will not be directly under the animal), Does this sound like a decent idea?When we flip it over should I lay anything over the rib and loin sections to keep them moist, I'm thinking some fresh sausage/brats and maybe some bacon?Planning on injecting with a mix I have used before, rub inside of cavity with either oil or yellow mustard then my rub mix, rub skin with a coat of oil and kosher salt to help protect the skin and help pull some moisture for crispy skin.</blockquote>

[QUOTE="luvcatchingbass, post: 125650, member: 1979"] Depends on how many crank baits and how much beer you plan to bring:D [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I've done quite a bit of reading in the last 1.5 year on how I am going to make this pig which should weigh somewhere around 90-115lbs and think I have a pretty good plan, but wouldn't mid some input from others. Should I split the spine to help open up the cavity a little more? Right now planning to lay it in cavity down for about first half of cooking then flip it onto its back to finish (remember coals will not be directly under the animal), Does this sound like a decent idea? When we flip it over should I lay anything over the rib and loin sections to keep them moist, I'm thinking some fresh sausage/brats and maybe some bacon? Planning on injecting with a mix I have used before, rub inside of cavity with either oil or yellow mustard then my rub mix, rub skin with a coat of oil and kosher salt to help protect the skin and help pull some moisture for crispy skin. [/QUOTE]

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