I just read the article in the December BYO magazine "Hops In the Hog". If you haven't read the article it talks of Brain Grossman of Sierra Nevada Brewing Company and Sean Paxton cooking two whole hogs after injecting them with beer and ageing them for six days with Cascade Hops stuffed in the belly cavity. This sounds very interesting and just wanted to know if any of you have tried this or something simmilar. I don't have a smoker that can handle a whole hog but may try a Boston But or a shoulder. Any thoughts?