The head in those pictures was skinned at slaughter then sawed in half. I cross hatched it about 1/4 inch deep and seasoned it with salt and pepper. The second head I smoked started whole with the hair on. I scalded it with boiling water, then scraped off all the hair. I cut off the ears and seared them over my gas stove to remove the majority of the hair (smoked for dog treats). That head was left whole and scored cross hatch and rubbed with Memphis Dust. The third and fourth heads were done together in my #3. I seared them with a propane torch then scraped the hair and rinsed them thoroughly. Both heads were placed on the same shelf, nose up with no cross hatch or seasoning. all smokes were at 250 (I think), they went for 8, 10 & 12 hours. I think a whole head cross hatched for 10 hours was just about perfect.
