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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-23-2013, 09:46 PM   #1
Smokey Mo
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Default My first suckling pig

My first smoked pig.

Also here is a video of the experience. It was 95F and high humidity. I didn't realize how heavy I was breathing.



I picked up the 40 lb pig Friday afternoon. Stored it in a cooler till I was done with work.
I butterflied her from neck to groin


I used this bad boy for injection. Much easier than a syringe. I used approx 72 oz of liquid to inject the pig.
I injected the night before, then gave a generous sprinkling of rub.


I decided to cook the pig breast side up, to keep all the drippings contained, and not drip into the pale.
Ms. Piggy went on the smoker at 8:15 am at 225. I thought it would take 10 hrs, but after 6 hours I realized this would take close to 12 hrs to get to 195F IT. I bumped the temp up to 250 to compensate.

I used 3 lbs. cherry, 4 lbs. hickory, 3 lbs oak for the final hrs of cooking.



This pic was after 3 hrs on the smoker. I only foiled the ears. Nothing burned


She is done


She was very happy to be on the table. We started to dress her up for the dinner party


She wanted to wear a crown for the special event






After resting for 30 minutes, it was time to shred and slice the meat. I did not mix all the meat together, I served the meat separate to the guests could sample each, and compare the flavors and textures.
This took about 20 minutes


I also served loaded potato salad


Cucumber vinegar salad


I made a tomato and orange segment salad, but I forgot to take pictures.

I wasn't sure if all the guests would like pork so I made brick chicken as well




As an appetizer I served a shrimp boil around 2 pm




For dessert, a fruit piggy
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Unread 07-23-2013, 09:51 PM   #2
Big M1ke
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What a feast! Looks friggin amazing. Great job
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Unread 07-23-2013, 09:59 PM   #3
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Looks great! Never seen a pig look like it was smiling after cooked like yours was. Must have done something right
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Unread 07-23-2013, 10:00 PM   #4
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Thats one awesome looking feast you got there! Great job
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Unread 07-23-2013, 10:21 PM   #5
trufunk
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great job! how big is your pit? I really want to do one before summer is out. just need to find a small piggy, thanks for the info pics and video.
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Unread 07-23-2013, 10:28 PM   #6
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Spectacular !! Thanks for sharing
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Unread 07-23-2013, 10:28 PM   #7
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Cool! Looks like you had a feast. When I did a piglet, I dug the eyeballs out because I heard they get pretty ugly and drip down the face. You didn't have that problem?
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Unread 07-23-2013, 10:35 PM   #8
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Great looking feast!
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Unread 07-23-2013, 10:54 PM   #9
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That is some awesome looking grub!!!!
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Unread 07-23-2013, 11:15 PM   #10
Smokey Mo
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Thank you.
I had 16 adults, and only went through half the pig. The boil was served as an apptzr. 2 hours before the main meal.
My smoker is 36" long, wall to wall, and 34" of grate space. 19" deep.

I was going to remove the eyes, but left them in (I got side tracked). I did not have any problem with them. Either I got lucky, or the low temp kept the eyes from bursting. No clue.
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Unread 07-23-2013, 11:33 PM   #11
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Quote:
Originally Posted by martyleach View Post
Cool! Looks like you had a feast. When I did a piglet, I dug the eyeballs out because I heard they get pretty ugly and drip down the face. You didn't have that problem?
You cut the center section of the eye out with a scalpel. When it cooks the eye swells a little and it looks natural.

I don't have a pic, but I bet you can find one.
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Unread 07-24-2013, 12:06 AM   #12
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AWESOME!?!!!!!!!! Makes me want it now!!!!?
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Unread 07-24-2013, 12:23 AM   #13
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Nice job. It all looks great!
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Unread 07-24-2013, 12:34 AM   #14
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Beautiful pig! Whole feast looks amazing.
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Unread 07-24-2013, 01:16 AM   #15
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In awe of a whole piggie, well done!!
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