Suckling pig

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The dog reminded me of a suckling pig...lets not get silly here I am not implying i want to smoke my dog. To answer the questions...she is an italian greyhound...and I am not using a pit I think I can do a whole suckling pig (20 lbs) in my smoker. When i saw bella in that position she reminded me of pork...I cant help it i am addicted.

No animals were harmed during this post. She is my pride and joy. And..she tops out at 45 MPH...anyone want to race?
 
When I do small pigs in my horizontal with an offset firebox....I like to start them on their backs....flip them onto their belly half way through.

For a larger pig..... I cook the pig on it's belly through the whole process....I place a piece of chicken wire underneath and turn the pig end to end half way through.

I like to mop with a mixture of cider vinegar, sliced jalapenos, red pepper flakes, sliced onions, salt and pepper.
If the ears or ribs or hams cook faster than the rest, I cover them with foil.

A 20lber isn't too big, but when the meat gets tender, sometimes it's nice to have the chicken wire underneath it to make it easier to lift out.

Take pictures of it too!
 
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