questions about smoking a 30# suckling pig

wraydp · Joined: 17 Nov 2009 Posts: 2

We are doing a su30# suckling pig this weekend and was wondering how long it will take and what temp to cook at. I was thinking 250 degrees for 10 hours.

CrazyChef · Posted: Tue Nov 17 09 4:55 pm Post subject:

I did a 35# one last year for a friend's B-Day, and it only took about 8 hours.
_________________
"The difference between stupidity and genius is that genius has its limits" -Albert Einstein

wraydp · Joined: 17 Nov 2009 Posts: 2

What temp did you do it at? Do you cook them indirect and do you butterfly them?

ramtuf6 · Posted: Wed Nov 18 09 1:24 am Post subject:

http://thesmokering.com/forum/viewtopic.php?t=29068&highlight=pig
_________________
Good food, good friends and good times. The very best que, from us to you.

http://www.facebook.com/#!/pages/Mama-and-Papa-Joes-BBQ/252464784823128

murph35640 · Joined: 01 Jul 2009 Posts: 8

I did a 43 pound pig a couple of months ago, racer style 250 degrees and was done in 6 hrs. This was on an offset smoker, I was really surprised that it got done that soon but it turned out great!

k.a.m. · Posted: Wed Nov 18 09 1:01 pm Post subject:

wraydp, I cooked a wild pig on Labor Day that took 8hrs. cooking at 225� to 250�. It did not have the skin on, I butterflied it, layed foil under it to protect the meat on the grate side. I cooked it for three hrs. open then kinda wrapped it up for 5hrs more.
Here is the link to it.
http://thesmokering.com/forum/viewtopic.php?t=31145&highlight=labor

Also here is another link to some pig pig pics cooked by reptileink, bigdawgsal, and Big Ron.
http://www.thesmokering.com/forum/viewtopic.php?t=32028&highlight=pig
_________________
Always remember slow and steady wins the race.

Reverse Flow
Hybrid Cooker

CrazyChef · Posted: Wed Nov 18 09 5:47 pm Post subject: