suckling pig?
- Thread starter Sean RW
- Start date
Dwain Pannell
TVWBB Hall of Fame
Here's what i found:
http://tvwbb.com/showthread.php?23302-Smoking-a-suckling-pig
https://www.google.com/search?site=...EH9CFkQeanIDIDA&q=suckling+pig+on+a+wsm&btnG=
I think MossyMo did one on a cinder block pit on a rotiserie.
http://tvwbb.com/showthread.php?23302-Smoking-a-suckling-pig
https://www.google.com/search?site=...EH9CFkQeanIDIDA&q=suckling+pig+on+a+wsm&btnG=
I think MossyMo did one on a cinder block pit on a rotiserie.
Last edited:
James Harvey
TVWBB Pro
I've cooked a suckling pig on a rotisserie over fire. Most aren't more than 20lbs. I'm not sure if you could bend the spine to wrap into a 22".
Outside of that, suckling pig is more romance than reality. They don't cook evenly, the skin won't crisp on a low & slow cooker and you lose a bunch of weight on bones and inedible skin. If you are set on it, stick it on a rotisserie so you or your guests get to watch it cook and crisp. Season the outside and cavity with lots of rub. Tear it apart when it's done (don't try and separate/slice the ribs, butt, leg etc...). And once you tear it apart, re-season the meat with your rub and offer a dipping sauce (I like a Carolina Red) on the side.
Outside of that, suckling pig is more romance than reality. They don't cook evenly, the skin won't crisp on a low & slow cooker and you lose a bunch of weight on bones and inedible skin. If you are set on it, stick it on a rotisserie so you or your guests get to watch it cook and crisp. Season the outside and cavity with lots of rub. Tear it apart when it's done (don't try and separate/slice the ribs, butt, leg etc...). And once you tear it apart, re-season the meat with your rub and offer a dipping sauce (I like a Carolina Red) on the side.