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If you're doing it in a pit (Luau style or Cuban), and you've dressed the pig properly, I'd give solidly 24 hours. This depends entirely on how well you have built your pit, and what the temperature is where the pig is placed. You want the pig smoking around 220F-240F, roughly. If you're asking this question here, I strongly suggest you get someone who has a lot of experience in this process to show you exactly how. If you aren't Very experienced, you can easily poison your guests (if it's too cold) or ruin 200lbs of meat.

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17y ago

What else can I help you with?