I moved my original post over here to the pork section to see if I would get some more info since it is coming down to the wire. I came across here trying to find a recipe for my suckling pig that I will be smoking for my wedding this weekend. I have a chargriller with side box smoker. Got a 40lber before dressing and am not sure what it will weigh when my friend brings it down to me. I have heard of lots of varying times of how long this will take and figure I have found the right place for the answers. Any help would be greatly apprieciated. Thanks and cheers! Mike
Smoking a suckling pig
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nitrousinfected
Meat Mopper
Here's hopin cowgirl doesnt mind me doing this.......http://cowgirlscountry.blogspot.com/...ck-pit_19.html
packplantpath
Smoking Fanatic
- Dec 14, 2007
- 478
- 10
Probably 6 to 12 hours, but it varies. Will you be cooking split up the middle, or sewn back together? If it was 40 lbs live wt, it will probably be between 25 and 30 lbs with head. If head off maybe as little as 20. Not much meat there.
Be careful not to overcook it, small pigs tend to be lean, so up the heat a bit and cook faster. Close to 300*.
Be careful not to overcook it, small pigs tend to be lean, so up the heat a bit and cook faster. Close to 300*.
nitrousinfected
Meat Mopper
You'll probably lose 2/3 of the weight to waste. Skin, bone, fat, etc. So your looking at 12-15 lbs of meat.
from Foodnetwork Canada.
Ingredients:
Smoked Rotisserie Pig With Root Beer Bbq Sauce
1 x Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)
Rub
1/2 cup ground black pepper (125ml)
1/2 cup paprika (125ml)
1/2 cup Turbinado sugar
1/2 cup brown sugar (125ml)
1/4 cup kosher salt (60ml)
2 tbsp dry mustard (30ml)
2 tsp cayenne (10ml)
Basting Mop
2 cups apple cider (500ml)
1/4 cup brown sugar (60ml)
2 tsp salt (10ml)
1 tbsp cracked black pepper (15ml)
1 tsp cayenne (5ml)
1 tsp cinnamon (5ml)
Root Beer BBQ Sauce
1/2 cup root beer (125ml)
1 cup ketchup (250ml)
1/4 cup fresh lemon juice (60ml)
1/4 cup fresh orange juice (60ml)
3 tbsp Worcestershire sauce (45ml)
1 1/2 tbsp brown sugar (22.5ml)
1 tbsp molasses (15ml)
1 tsp liquid smoke (5ml)
1 x lemon zest and juice
1 tbsp fresh grated ginger (15ml)
1 tbsp fresh grated garlic (15ml)
1/2 white onion grated
Stuffing
4 x gala apples, core removed and sliced
3 sprigs rosemary
2 x cinnamon sticks
Ingredients:
Smoked Rotisserie Pig With Root Beer Bbq Sauce
1 x Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)
Rub
1/2 cup ground black pepper (125ml)
1/2 cup paprika (125ml)
1/2 cup Turbinado sugar
1/2 cup brown sugar (125ml)
1/4 cup kosher salt (60ml)
2 tbsp dry mustard (30ml)
2 tsp cayenne (10ml)
Basting Mop
2 cups apple cider (500ml)
1/4 cup brown sugar (60ml)
2 tsp salt (10ml)
1 tbsp cracked black pepper (15ml)
1 tsp cayenne (5ml)
1 tsp cinnamon (5ml)
Root Beer BBQ Sauce
1/2 cup root beer (125ml)
1 cup ketchup (250ml)
1/4 cup fresh lemon juice (60ml)
1/4 cup fresh orange juice (60ml)
3 tbsp Worcestershire sauce (45ml)
1 1/2 tbsp brown sugar (22.5ml)
1 tbsp molasses (15ml)
1 tsp liquid smoke (5ml)
1 x lemon zest and juice
1 tbsp fresh grated ginger (15ml)
1 tbsp fresh grated garlic (15ml)
1/2 white onion grated
Stuffing
4 x gala apples, core removed and sliced
3 sprigs rosemary
2 x cinnamon sticks
laughingpanther
Meat Mopper
packplantpath
Smoking Fanatic
- Dec 14, 2007
- 478
- 10
Sounds intersting. I think that sewing it together makes it cook a bit slower most times, but I've never done that so I can't say for sure. It makes sense anyway, there is less surface area for heat to contact. Good luck on the pig and the marriage.
I'm really not familiar with your smoker, but when I use my 7' horizontal wood burner, it would take at least 8 hours for a pig that size.
I start with the ham end closest to the firebox end and switch ends half way through.
If you are leaving the head on, make sure the eyes are removed (they pop..lol) Also keep foil handy, if the ribs or ears are browning too quick, you can cover them
Use a drip pan, there will be a lot of grease. You can build a foil moat to contain the drippings or use a pan.
I stuff mine with onions, apples and brown sugar sometimes...
Before eating, make sure the pig rests for at least 20 to 30 minutes to redistribute the juices....it's worth the wait.
Congtratulations on the marriage!!
I start with the ham end closest to the firebox end and switch ends half way through.
If you are leaving the head on, make sure the eyes are removed (they pop..lol) Also keep foil handy, if the ribs or ears are browning too quick, you can cover them
Use a drip pan, there will be a lot of grease. You can build a foil moat to contain the drippings or use a pan.
I stuff mine with onions, apples and brown sugar sometimes...
Before eating, make sure the pig rests for at least 20 to 30 minutes to redistribute the juices....it's worth the wait.
Congtratulations on the marriage!!
Turned out great and VERY juicy! The backstraps melted like butter in your mouth. Took a total of 10 hrs at 220. Looking forward to the fall and doing a full size hog on the cider block method someone so nicely linked me to. Thank you all for the insight and suggestions and I am very happy I stumbled across these forums. Cheers! Mike
daveinflorida
Smoke Blower
Cowgirl, so you see my smoker. Are you saying I could smoke, indirect, a suckling pig at 20 or 30 pounds and still be good in around 10 hours at 220 or higher?
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