Suckling

[buzzy]

Got a 15# suckling given to me from local pig farmer that had to be put down. Looks a little dirty from burning off hair but didn’t want to wash & be all wet so just wiped with damp rag. Not going to eat skin anyhow. Decided to use what was on hand so mixed jack daniels bbq with apple juice 50/50 to inject with. Put some rib rub on inside. Have to cut hams off to fit in smoker. Going to take to IT of 160 & see how things look. Might have to go higher though. Never did one so trial run.

 

[flatbroke]

good luck buzzy

 

[chef jimmyj]

Should be fun to play with. Just curious...Why didn't you want to wash it? They can easily be dried off, and the Crisp Skin is the best part!...JJ

 

[HalfSmoked]

Waiting the end results on this.

Warren

 

[buzzy]

Should be fun to play with. Just curious...Why didn't you want to wash it? They can easily be dried off, and the Crisp Skin is the best part!...JJ

Yea it would have be easy to do that but the skin was pretty messed up from torching it. Even with just wiping off it was tearing & didn't want to loose any more than had to. Will just have to do without eating some skin.
Change of plans already. Taking to IT of 190-195 in shoulder.

 

[Brokenhandle]

Should be good! Waiting for the finish. Also leaving the skin on helps keeping the meat moist.

Ryan

 

[kit s]

That is perfect size....good luck...and hey enjoy

 

[Fueling Around]

Culls and runts taste good too.
Maybe next time you can scald and scrape before removing the entrails.

 

[daspyknows]

Planning on doing one soon for a neighborhood party. Enjoy watching these threads.

 

[pa42phigh]

Cool hope to see it when done

 

[buzzy]

This turned out real nice. Ran at 225-240 with hickory. Because of cutting hams from the rest they were done in 7 hrs at 190 & the rest took another 1/2 hr.