Suckling pig?

Coldholler · 11-30-2011, 08:27 AM

Anybody smoke a suckling pig or a very young pig? I'm thinking under 25-30 pounds, for tenderness and for a smaller party. I know where I can get one, but I want to know if there are any other considerations in the cook. Seems like they'd cook just like a large butt.

Throwing some ideas I have out there, today. Brisket is next on my list to try, but it'll be a long winter...

Prairie Smoke · 11-30-2011, 08:56 AM

I've wondered the same thing, I'll be watching the commentary. I do wonder how heavy a hog would have to be to be considered "adult". (I promised my 6 year old daughter that I would never cook a pig that wasn't an adult)

Coldholler · 11-30-2011, 11:57 AM

I know -- on the one hand, a couple of little pigs done together could make for a nice presentation. On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute."

OutlawSwine · 11-30-2011, 02:08 PM

De-bone the pig and make a porchetta. We've done this a couple of times and have gotten rave reviews.

AUradar · 11-30-2011, 02:18 PM

seems like there wouldn't be that much meat yielded.

MadCityJim · 11-30-2011, 02:41 PM

I did a 30lb one a couple of summers ago hanging in my smoker...
See the link to my thread below:

powerpig · 11-30-2011, 05:17 PM

I did a 35 pound one this past July 4th and it was easy and yielded quite a bit of meat. They cook a lot faster than you think. The guests loved it!

Coldholler · 11-30-2011, 08:33 PM

Any difference in cooking? I was thinking 250 for 8-12 hours or to pulling temp, like a butt. Any nuances?

pmk011 · 11-30-2011, 08:45 PM

"On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute.""

Good Lord!

ibait2fish · 12-01-2011, 02:24 AM

I don't think they have the fat or connective tissue of an adult, so they get done faster.

ibait2fish · 12-01-2011, 02:52 AM

Quote:

Originally Posted by MadCityJim

I did a 30lb one a couple of summers ago hanging in my smoker...
See the link to my thread below:

Not to thread jack, but where did you get the pro Q?

SmokinAussie · 12-01-2011, 05:01 AM

Look, a real Sucking Pig is a few pounds at most, as its still suckling.

It's something you want to do over open coals, not low and slow at all.

Cheers!

Bill

Gore · 12-01-2011, 07:13 AM

The ones I've had in Spain are cooked in wood-fired ovens, typically around 350*, and would feed 4 people.

Phrasty · 12-01-2011, 11:00 AM

Quote:

Originally Posted by OutlawSwine

De-bone the pig and make a porchetta. We've done this a couple of times and have gotten rave reviews.

^^^^ Thats sounds like an awesome Idea! I think I might be doing that sometime soon.

When I do a suckling pig that young I don't do them to pull because the meat is so tender... It's just awesome roasted to 155-160˚.

One on my first posts on here was a sucking pig... I did it with no smoker or grill at all! Was definitely a memorable cook!

I usually season as normal then hot smoke or raised over coals and then sear off the skin side to get it crisp.

Here's how I did mine last time. It was uhm... fun! Came out really great tho. Hard to mess up this meat:

Cheers

likeadeere · 12-01-2011, 11:21 AM

Quote:

Originally Posted by Gore

The ones I've had in Spain are cooked in wood-fired ovens, typically around 350*, and would feed 4 people.

I remember a long time ago I had a suckling pig in Segovia as well. It was some of the best pork I had ever eaten. And right up until the pig was placed in front of me, tail and hoof together, I didn't know what a 'suckling' pig was.

11-30-2011, 08:27 AM	#1
Coldholler Full Fledged Farker Join Date: 09-03-11 Location: Jackson County, NC	Suckling pig? Anybody smoke a suckling pig or a very young pig? I'm thinking under 25-30 pounds, for tenderness and for a smaller party. I know where I can get one, but I want to know if there are any other considerations in the cook. Seems like they'd cook just like a large butt. Throwing some ideas I have out there, today. Brisket is next on my list to try, but it'll be a long winter... __________________ Big homemade smoker on a trailer, Weber grill, firepit

11-30-2011, 08:56 AM	#2
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK	I've wondered the same thing, I'll be watching the commentary. I do wonder how heavy a hog would have to be to be considered "adult". (I promised my 6 year old daughter that I would never cook a pig that wasn't an adult) __________________ [B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B]

11-30-2011, 11:57 AM	#3
Coldholler Full Fledged Farker Join Date: 09-03-11 Location: Jackson County, NC	I know -- on the one hand, a couple of little pigs done together could make for a nice presentation. On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute." __________________ Big homemade smoker on a trailer, Weber grill, firepit

11-30-2011, 02:08 PM	#4
OutlawSwine is one Smokin' Farker Join Date: 01-11-10 Location: Sylvan Springs, Al	De-bone the pig and make a porchetta. We've done this a couple of times and have gotten rave reviews. __________________ Preston - Facebook, Twitter Twisted Dixie BBQ

11-30-2011, 02:41 PM	#6
MadCityJim On the road to being a farker Join Date: 05-04-10 Location: Madison WI	I did a 30lb one a couple of summers ago hanging in my smoker... See the link to my thread below: __________________ [FONT=Comic Sans MS][COLOR=green][B]MadCityJim [/B][/COLOR][/FONT] [FONT=Comic Sans MS]-Andiamo 70 WFO -ProQ Excel 20 Quad Stacker, [/FONT] [FONT=Comic Sans MS]-Weber OTG, Weber OTS, Weber Smokey Joe Gold, Smokenator, Stoker[/FONT] [FONT=Comic Sans MS]-[COLOR=green]SuperFast WaterProof [B]GREEN[/B] Thermapen[/COLOR][/FONT] [COLOR=indigo][FONT=Comic Sans MS][B]-Proud architect of: [/B][/FONT][FONT=Comic Sans MS][URL="http://www.bbq-brethren.com/forum/showthread.php?t=90573"][B]Smoked Mac-N-Cheese with Bourbon and Bacon[/B][/URL][B], [/B][URL="http://www.bbq-brethren.com/forum/showthread.php?t=92062"][B]Big Bad BLT Platter[/B][/URL], [URL="http://www.bbq-brethren.com/forum/showthread.php?t=85744"][B]Whole Suckling Pig In My ProQ Excel 20[/B][/URL][/FONT][/COLOR]

11-30-2011, 02:18 PM	#5
AUradar Full Fledged Farker Join Date: 06-02-10 Location: NW Florida	seems like there wouldn't be that much meat yielded.

11-30-2011, 05:17 PM	#7
powerpig Full Fledged Farker Join Date: 03-06-11 Location: Guntersville, AL	I did a 35 pound one this past July 4th and it was easy and yielded quite a bit of meat. They cook a lot faster than you think. The guests loved it!

11-30-2011, 08:33 PM	#8
Coldholler Full Fledged Farker Join Date: 09-03-11 Location: Jackson County, NC	Any difference in cooking? I was thinking 250 for 8-12 hours or to pulling temp, like a butt. Any nuances? __________________ Big homemade smoker on a trailer, Weber grill, firepit

11-30-2011, 08:45 PM	#9
pmk011 Found some matches. Join Date: 11-09-11 Location: NEW HARTFORD, CT	"On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute."" Good Lord!

12-01-2011, 02:24 AM	#10
ibait2fish Full Fledged Farker Join Date: 02-22-07 Location: Ely, MN	I don't think they have the fat or connective tissue of an adult, so they get done faster. __________________ Brinkmann Smoke King Deluxe ECM Weber Kettle grill Old fridge Busted gas grill Blows a greasy sax

12-01-2011, 05:01 AM	#12
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Look, a real Sucking Pig is a few pounds at most, as its still suckling. It's something you want to do over open coals, not low and slow at all. Cheers! Bill __________________ A butterflies wings. About to bring down everything...

12-01-2011, 07:13 AM	#13
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	The ones I've had in Spain are cooked in wood-fired ovens, typically around 350, and would feed 4 people. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

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