1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Suckling Pig

Discussion in 'Pork' started by arch_cpj, Mar 31, 2007.

  1. arch_cpj

    arch_cpj Newbie

    OK IM going to bite the bullet and next Saturday I will be cooking a 20# suckling pig in the smoker. Any tips. I have heard baste with butter and cook at 350 for 30 min per pound.
  2. bigal

    bigal Smoking Fanatic OTBS Member

    A 20# pig? Keep it and feed it till it's 80-100#'s. You might get a couple sanchos out of a 20#. I've never done a 20# pig, seen thousands of them and the last thing I thought about was stick'n one on a smoker.

    Feed that little thing till it has some meat on her bones.

    Just my opinion.
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    I've never done one, but if I did.....I would'nt smoke/bbq anything less than a 50 lber. If you're gonna do the trouble, at least have something to show for it. But hey, I truely hope it turns out drippin tasty![​IMG]
  4. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Never done a pig but I'm sure somone will be along with some info.... maybe the PIGMAN.

    Too Funny......LMHO
  5. deejaydebi

    deejaydebi Legendary Pitmaster

    A Baby piggie?

  6. da pigman

    da pigman Fire Starter

    I cook 200lb because they are the right age and size for good meat. Never heard of doing one so small......I kinda agree with the others Feed it some more and wait a couple of months for pig....I like mine skinned and cooking at 350 seems way to high. If you do it I would be intrested in the outcome.