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<blockquote data-quote="luvcatchingbass" data-source="post: 125656" data-attributes="member: 1979">Thanks Pigsticker. The pool idea is good, I was trying to think of how to keep it cool overnight. I like the idea of a wet marinade but think I will stick with my dry rub beings I have used it numerous times on Boston Butts, Ribs and last year kind of a whole pig and its a comfort zone for me. So still my decision is cavity finishing up or down when using a dry rub and occasional spray of my concoction. Still working on a couple moisture pan ideas for insurance, for smoke I will probably go with a mix of pecan and cherry wood that I have used before.I am planning about a 12hr cook/smoke on approx. 100lb pig so I am going to aim to keep the pit at around 225-250ish.Here are the sides that have been lined up thus far1. Beer, Plenty of Beer.2. My coleslaw from scratch (everyone says I have to make it if I make pork)3. Baked Beans 4. Potatoes of some sort from my garden5. Sweet Corn6. A few random salads that others might bring6. Homemade BBQ Sauce and Hot Sauce.Thanks everyone for the advice and ideas, I got about 2 weeks to get my details figured out then the pictures should start showing up.</blockquote>

[QUOTE="luvcatchingbass, post: 125656, member: 1979"] Thanks Pigsticker. The pool idea is good, I was trying to think of how to keep it cool overnight. I like the idea of a wet marinade but think I will stick with my dry rub beings I have used it numerous times on Boston Butts, Ribs and last year kind of a whole pig and its a comfort zone for me. So still my decision is cavity finishing up or down when using a dry rub and occasional spray of my concoction. Still working on a couple moisture pan ideas for insurance, for smoke I will probably go with a mix of pecan and cherry wood that I have used before. I am planning about a 12hr cook/smoke on approx. 100lb pig so I am going to aim to keep the pit at around 225-250ish. Here are the sides that have been lined up thus far 1. Beer, Plenty of Beer. 2. My coleslaw from scratch (everyone says I have to make it if I make pork) 3. Baked Beans 4. Potatoes of some sort from my garden 5. Sweet Corn 6. A few random salads that others might bring 6. Homemade BBQ Sauce and Hot Sauce. Thanks everyone for the advice and ideas, I got about 2 weeks to get my details figured out then the pictures should start showing up. [/QUOTE]

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