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JoeD
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Joined: 09 Dec 2007
Posts: 231
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 Posted: Apr 08 2008 Post subject: small pig roast questions |
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Guys, one of these days I plan on cooking a 20 to 25 lbs pig (locally know as suckling pig). Over the years I’ve ate plenty of it but always cooked on a conventional oven. Since I have a smoker, I would like to give it a shot and try my luck with one of these small guys.
I’m sure some of you have already done a few, so I’m looking for tips on cooking temperatures, rubs and mop and/or sauce. The menu will be tri-tip, chicken and the pig as the delicacy dish. Usually, the small servings include meat, bone and skin, so a crisp skin is a must have.
Any help from the pros here will be appreciated. 
Joe
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 08 2008 Post subject: |
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Post this topic in the general section, You should get some replies from people that have done them and their tips & tricks.
I do mine on a rotisserie and have not played with anything under 80 pounds due to per-pound rice.
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valleypigs
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Joined: 19 May 2007
Posts: 267
Location: Virginia
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| Posted: Apr 10 2008 Post subject: |
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| I am with Harry on this one...the smallest I have cooked is 100 lbs. i did have a request for a samll pig, but was booked for that date and had to turn him down. I imagine anything youdid in the oven temp and time wise will work on your smoker....just better. Last minute hot fire will crisp the skin or a small shovel full of coals held dirctly under the grate for a few minutes will do the same...that is my uncles' SC trick. good luck |
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JoeD
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Joined: 09 Dec 2007
Posts: 231
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| Posted: Apr 10 2008 Post subject: |
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Thanks for the tips guys
Yeah these small pigs are very expensive, the local meat wholesaler sells them for 3.09 per pound, but I have to buy two. Better not screw this up 
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yndio
BBQ Fan
Joined: 25 Jan 2007
Posts: 274
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| Posted: Apr 13 2008 Post subject: Re: small pig roast questions |
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| JoeD wrote: | Guys, one of these days I plan on cooking a 20 to 25 lbs pig (locally know as suckling pig). Over the years I’ve ate plenty of it but always cooked on a conventional oven. Since I have a smoker, I would like to give it a shot and try my luck with one of these small guys.
I’m sure some of you have already done a few, so I’m looking for tips on cooking temperatures, rubs and mop and/or sauce. The menu will be tri-tip, chicken and the pig as the delicacy dish. Usually, the small servings include meat, bone and skin, so a crisp skin is a must have.
Any help from the pros here will be appreciated.
Joe |
I did one in December, was about 20 lbs. Used some cherry and a little apple wood. Came out a beautiful mahogany color. Low and slow like the guys said. Since the suckling pig didn't have much fat to begin with the skin basically was very thin and didn't add anything to the party, the only thing I can compare it to is the skin on an apple.
Hope this helps a little
Yndio |
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