Small suckling pig

[BB-que]

a buddy of mine gave me a small suckling pig to smoke. It’s tiny, but I figure will be a good family dinner. It’s tiny - says it’s a little over 8 lbs. anybody ever smoked a pig this small? Plan is to inject, rub down and smoke. Curious as to cook time and any lessons learned. Pictures after next weekend when I cook this thing.

 

[thirdeye]

I've been at parties where they smoked 25# pigs and they turned out really good. I would guess there is a lot of waste on an 8# pig. Subtract the weight of the head, trotters, bones and some skin weight. In addition to the injection and seasoning, I wonder if some sort of mop might be handy to have?

I wouldn't even know where to begin on estimating cook times... are the legs about the size of turkey drumsticks? How much meat is on the loins?

 

[BB-que]

I've been at parties where they smoked 25# pigs and they turned out really good. I would guess there is a lot of waste on an 8# pig. Subtract the weight of the head, trotters, bones and some skin weight. In addition to the injection and seasoning, I wonder if some sort of mop might be handy to have?

I wouldn't even know where to begin on estimating cook times... are the legs about the size of turkey drumsticks? How much meat is on the loins?

yeah Turkey legs are a good estimate of size - think it’s safe to say 3 hours give or take, it’s gonna be a strange cook but hell it gave its life so I’m sure gonna eat it! Doing it next weekend with a few friends I think now that CFB is back - if you can still call it CFB, guessing we get 3/4 lbs of good meat out of the shoulders and ham but we’ll see. Picture after next weekend.

 

[SmokinAl]

Looking forward to seeing the photo’s.
Al

 

[chilerelleno]

Looking forward to seeing the photo’s.
Al

Same..

 

[chopsaw]

BB-que here's a thread I remembered from awhile back . Maybe you saw it already .

Suckling Pig

This was my first (and only so far) attempt at a "whole pig" I wanted to start small to help in the learning process, so I figured I'd do a suckling pig. Inspiration and Information from Malcom Reed's Video Cook: Meat: Suckling Pig 8-10 lbs. Ordered from here Trim: very slight inside just a...

www.smokingmeatforums.com

Here's a mop I've been using for pork on the pellet grill ( because of the fan effect )
Monroe county mop
1/2 cup butter - I use unsalted
2 cups white vinegar - I use apple cider or red wine vinegar
2 TBLS black pepper
2 TBLS sugar - I use brown sugar
1/2 tsp red pepper - I use flakes
1 TBLS salt - I omit the salt

Mix everything and bring to a simmer . Cool before using .

 

[BB-que]

BB-que here's a thread I remembered from awhile back . Maybe you saw it already .

Suckling Pig

This was my first (and only so far) attempt at a "whole pig" I wanted to start small to help in the learning process, so I figured I'd do a suckling pig. Inspiration and Information from Malcom Reed's Video Cook: Meat: Suckling Pig 8-10 lbs. Ordered from here Trim: very slight inside just a...

www.smokingmeatforums.com

Here's a mop I've been using for pork on the pellet grill ( because of the fan effect )
Monroe county mop
1/2 cup butter - I use unsalted
2 cups white vinegar - I use apple cider or red wine vinegar
2 TBLS black pepper
2 TBLS sugar - I use brown sugar
1/2 tsp red pepper - I use flakes
1 TBLS salt - I omit the salt

Mix everything and bring to a simmer . Cool before using .

Thanks gonna need a mop

 

[BB-que]

Thanks gonna need a mop. Also, bring everything I read/watch has the suckling on its stomach for the cook - guessing moping isn’t really possible for this cook? Gonna inject and get as much rub into the meat prior to cook as possible.

 

[indaswamp]

#BaconBit!!!!

Watching and waiting for pics.!!

 

[thirdeye]

Turkey legs are a good estimate of size - think it’s safe to say 3 hours give or take, it’s gonna be a strange cook but hell it gave its life so I’m sure gonna eat it!

I could see 3-hours.

 

[Chingadero]

a buddy of mine gave me a small suckling pig to smoke. It’s tiny, but I figure will be a good family dinner. It’s tiny - says it’s a little over 8 lbs. anybody ever smoked a pig this small? Plan is to inject, rub down and smoke. Curious as to cook time and any lessons learned. Pictures after next weekend when I cook this thing.

Treat it the same way you would a pork butt—rub, low & slow to 165, in a pan with all the fixins, then foil on top of the pan to 205. I've done this four or five times with young 'uns found in a trap. It will not take the same amount of time as a butt, so keep a close eye on it. Unfortunately, I did not take notes on weight or cook time, so I can't give guidance there. Each time we were on a hunting lease, we let it cool and hand-picked it with one hand and a beer in the other. That's also why there is no after picture.

Pro tip: The backstrap is primo, even if it's only as big around as your finger.

Looking forward to pics.

Cheers