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Unread 11-30-2011, 08:27 AM   #1
Coldholler
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Question 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...
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Unread 11-30-2011, 08:56 AM   #2
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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)
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Unread 11-30-2011, 11:57 AM   #3
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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."
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Unread 11-30-2011, 02:08 PM   #4
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De-bone the pig and make a porchetta. We've done this a couple of times and have gotten rave reviews.
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Unread 11-30-2011, 02:18 PM   #5
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seems like there wouldn't be that much meat yielded.
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Unread 11-30-2011, 02:41 PM   #6
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I did a 30lb one a couple of summers ago hanging in my smoker...
See the link to my thread below:
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Unread 11-30-2011, 05:17 PM   #7
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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!
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Unread 11-30-2011, 08:33 PM   #8
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Any difference in cooking? I was thinking 250 for 8-12 hours or to pulling temp, like a butt. Any nuances?
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Unread 11-30-2011, 08:45 PM   #9
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"On the other hand, it could be catastrophic (lots of kids and sensitive people) if they looked "cute.""

Good Lord!
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Unread 12-01-2011, 02:24 AM   #10
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I don't think they have the fat or connective tissue of an adult, so they get done faster.
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Unread 12-01-2011, 02:52 AM   #11
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Quote:
Originally Posted by MadCityJim View Post
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?
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Unread 12-01-2011, 05:01 AM   #12
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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!

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Unread 12-01-2011, 07:13 AM   #13
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The ones I've had in Spain are cooked in wood-fired ovens, typically around 350*, and would feed 4 people.
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Unread 12-01-2011, 11:00 AM   #14
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Quote:
Originally Posted by OutlawSwine View Post
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:






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Unread 12-01-2011, 11:21 AM   #15
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Quote:
Originally Posted by Gore View Post
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.
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