suckling pig

[George P]

Hey folks. The boys asked to do a pig before they head off to school. So Saturday I am doing a pig on the WSM 22.5. Anyone done one lately?

 

[Trail B.]

Don't have anything to add but am following along as I would like to do same one day

 

[Myk McCormick]

I'm confused, which part? A whole pig.....on a 22"?

 

[Len Dennis]

Seems quite doable. Found this pic of a "pig on a platter". So yeah, I'd be interested to see this too.

http://www.seriouseats.com/2011/12/the-food-lab-how-to-roast-a-whole-suckling-pig.html

Lot of good tips there but mostly--cook at 275-300 then bump the heat up (like 500o ! --probably need your oven to do that) to crisp the skin. WSM just won't do for that part.

 

[Bob Correll]

Check out Peter's video.
http://tvwbb.com/showthread.php?11367-Suckling-Pig-WSM-22-AMAZING

 

[Jim Lampe]

here's a video (and his repost) from TVWBB member Peter Sanderson when he did a suckling pig on his WSM

http://tvwbb.com/showthread.php?36918-Suckling-Pig-on-the-Smokey-Mountain-Cooker&p=369298#post369298

 

[Jim Lampe]

Check out Peter's video.
http://tvwbb.com/showthread.php?11367-Suckling-Pig-WSM-22-AMAZING

you're another step ahead of me Bob

 

[George P]

Great success! Everyone left happy.

http://s809.photobucket.com/user/70redcutlass/media/photo 7_zpsdmuegtxg.jpg.html?sort=3&o=6
28lb suckling pig straight from the farm

http://s809.photobucket.com/user/70redcutlass/media/photo 8_zpshgmjmpt4.jpg.html?sort=3&o=5
Injected with apple juice with garlic, onion and paprika

http://s809.photobucket.com/user/70redcutlass/media/photo 17_zps8ovbox7y.jpg.html?sort=3&o=4
24c-74f cloudy day. On at 12:30. 275-300f Kingsford Competition Briquets hickory and applewood chunks

http://s809.photobucket.com/user/70redcutlass/media/photo 19_zpspoegajkc.jpg.html?sort=3&o=3
after 2 hours

http://s809.photobucket.com/user/70redcutlass/media/photo 21_zpskyczcxei.jpg.html?sort=3&o=2
the flip at 2 hours

http://s809.photobucket.com/user/70redcutlass/media/photo 24_zps1lobjaqg.jpg.html?sort=3&o=1
after 5 hours 170f in the shoulder, removed then foiled and rest for 30 min

http://s809.photobucket.com/user/70redcutlass/media/photo 30_zpsyelcl9df.jpg.html?sort=3&o=0
The final product!

 

[George P]

sorry guys, can't figure out how to post the pictures.
I will try again

 

[Len Dennis]

In the Gallery, you can post all your cooking photos. On your photobucket page in the top left corner, there is a little picture of a chain link. Click on that. It'll give you 4 options. I think it's the bottom one that has the url for the picture and it ends in a .jpg. Copy that url.

Then when you get back to the Gallery, you can post that link (for the pic to show, the url starts with

. Put your caption before the

. THere is a button along the top of the box when you're posting your pic in a post that automatically puts the img/img in the right spot but my tip works too. I'm more used to entering things manually than letting the "button" do the work is all.

edit-->congrats on the smoke! Looks mighty fine.

 

[Len Dennis]

Hey folks. The boys asked to do a pig before they head off to school. So Saturday I am doing a pig on the WSM 22.5. Anyone done one lately?

I have to ask: where did you get it; price/lb

Tks.

 

[George P]

I have to ask: where did you get it; price/lb

Tks.

I ordered the pig from Found Farm in Courtice (just east of Oshawa) $130
I was also considering going to St Lawrence market. There are a couple of guys there.

 

[Len Dennis]

tks for the info George.

 

[Tommy B]

I have never seen anyone cook a whole pig on a WSM. Looks like an awesome cook.

 

[TonyUK]

Nice job George. That looks excellent.

 

[Chuck_B]

Looks awesome! This has been on my radar since getting my WSM. Have to actually get one and do it!

 

[Michelle in New Orleans]

Amazing! I, too, doubted getting that puppy on the smoker, the larger of which we also have. Beautiful cook. George. Thanks for sharing it with us.