Small whole hog...

[indaswamp]

That sucks X2
Worst possible outcome realized, ouch!
Try, try again... I can say from experience that small whole pigs (even skinned) can be grilled/smoked without any braising/crutching, and come out tender and juicy.

What temp. do you recommend cooking the little pigs chile?

 

[chilerelleno]

Rub well and let it dry brine a bit.
Sear over high heat on grill
Then medium and add some smoke, do this on grill or in smoker
I take IT in hams and shoot for 165°

Here is the one cook I've documented, gotta love feral pork, great flavor.
https://www.smokingmeatforums.com/threads/whole-feral-piglet-and-some-other-goodies.253224/

 

[indaswamp]

Thanks...
I cooked one last year, but took it to 203*. Dried it out too much....It was good, but could have been way better. We made carnitas with the leftovers so it was not a total waste.

 

[kit s]

Thanks...
I cooked one last year, but took it to 203*. Dried it out too much....It was good, but could have been way better. We made carnitas with the leftovers so it was not a total waste.

Fill the cavity with apple chunks, celery etc. will help....also basting liberally.

 

[twoalpha]

I killed a small wild hog yesterday and didn't have time to figure out how to scald her, so I skinned it and am throwing her on the smoker today. I injected with a mix of jalapeno butter and ACV and rubbed down with some pork rub I like. I just threw it onto my MES with some pecan pellets in the tray and am smoking at 275...

What IT am I looking for?
Where should I insert the probe?

Let us know how it turns out.

 

[bassadict69]

I talked to a guy yesterday that says to wrap after the first hour...says a small one doesn't take any smoke after that anyway.