Suckling Pig?

Discussion in 'Pork' started by rw willy, May 31, 2010.

  1. rw willy

    rw willy Smoking Fanatic OTBS Member

    I have a party for about 15-20 people in a couple of weeks and want to smoke a suckling pig.  I am thinking a 25-30 pounder would be a good size.  But, do you think that size will fit on a UDS?  If not I may have to build a small pit.  I plan on keeping it simple, hickory S & P, minimal seasoning.

    Anyother info about times or other pertinent insight would be great.
     
  2. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Not  sure but here is the 276 lber we did on Saturday. I don't think it will fit in your UDS

    [​IMG]

    I would get one a little bigger we always figure a pound of meat hanging weight and then add 10 lbs so you have some left overs. 

    Good Luck Robert
     
    Last edited: May 31, 2010
  3. fftwarren

    fftwarren Smoking Fanatic

    howd that turn out, it looks a lil rough
     
  4. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Great that is this skin you see. Peel it back and it was juicy and tender. Our friends did this one they tend to rush them and have to cut the meat off. When my dad and I do one we try to leave it on longer so it falls off the bone. Our friend always wrap it in chicken wire. They say  it falls apart if they don't we have been doing them whole for over 15 years and never wrap them we start them off with no heat and built up the heat slowly so the skin shrinks slowly and doesn't crack as much.

    Robert
     
  5. fftwarren

    fftwarren Smoking Fanatic

    yea, I know thats the skin. I was just wondering how it taste. we do em over an open fire(coushon de la) and they always turn out golden and falling apart like you say. they dont have the deep smoke flavor but they are awesome.
     
  6. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    I will post up some pictures of the unit we use my dad built it is a tow behind and enclosed. We get a good smoke flavor and smoke ring. We use oak or almond depends on where and when we Barbecue/smoke  it. We inject it with about 4-5 bottles of Bernstien's Italian Dressing. They turn out great. Problem is by the time we are done I am usually not itn the mood to eat any of it :(
    Robert
     
  7. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Found some pictures

    [​IMG]

    [​IMG]
     
  8. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Here's one from last year. It's a 25 LB'er and it barely fit on the chargriller. No way would it fit on my UDS.

    Good luck with yours.

    [​IMG]
     
  9. fftwarren

    fftwarren Smoking Fanatic

    mmm I can taste it now
     
  10. DAME, It all looks good  [​IMG]
     
  11. rw willy

    rw willy Smoking Fanatic OTBS Member

    Thanks to all of you.

    Ol'Smokey thats what I'm talking about.  I think I'll go smaller and augment with some PP.

    Thanks again  will post when all is done.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Fishwrestler????

    Looks more like "Pigwrestler" ![​IMG]

    Bearcarver
     
     
  13. todd131

    todd131 Newbie

    how long is that grill?  i am trying to guage how many pounds i can get in mine. 
     
  14. howufiga

    howufiga Meat Mopper

    i want to do this on labor day.  How long did it take to smoke the pig on the chargriller? 
     

Share This Page