There is nothing quite like whole-hog barbecue. It is the ultimate form of outdoor culinary endurance. Last weekend, we butterflied a 75-pound local pasture-raised hog, rigged up our custom backyard block pit, and pushed our pitmaster instincts to the absolute limit. We began prep at Friday 8:00 PM. The brining was done overnight in a giant food-grade heavy chest, filled with ice water, kosher salt, apple juice, molasses, and hot pepper flakes. At midnight, the primary charcoal fire was lit. The target temperature inside the pit was 250°F (121°C). Our strategy was simple: cook the hog bone-side down for 12 hours, then carefully flip it over for the ultimate skin crackling over raw direct hot embers. Lesson 1: Wind is your biggest adversary. Around 3:00 AM, a sudden cold wind front pushed heat away from the brick pit, dragging temperatures down to 180°F. Lesson 2: Mop sauce is mandatory. A whole-hog needs regular hydration. Every 45 minutes, we basted a traditional simple vinegar-cayenne-black pepper mop sauce. By Saturday afternoon at 2:00 PM, the internal temp hit 195°F. We shoveled fresh glowing hickory coals directly under the pig skin-side down, creating a sound like firecrackers going off as the skin puffed into crispy golden pork rinds.