MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-28-2020, 10:57 AM   #1
Bucknekked
Full Fledged Farker

 
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
Default Suckling Pig Help/Suggestions

Brethren, I need some help and perhaps a few suggestions for an upcoming suckling pig roast this Saturday.


PROBLEM:
I got the suckling pig from Costco Business center. The SMALLEST one they had was 41 pounds. Frozen: its 31 inches long from butt to snout. My Yoder YS640 grate is 30 inches long. We tried putting it in there, but it won't quite fit. Any ideas? Can it be manipulated when thawed to fit in the space? It won't be thawed out till sometime tomorrow



SUGGESTIONS:
at 41 pounds, what do you think the cook time will be? I can put my Yoder at any temp and it will hold it so that's not an issue. Any ideas on the great temp/time combo for a pig this size? The Yoder will hold any temp.



My son's Traeger is longer than my Yoder (36 inches) so if all else fails we could drag it over to my house for the cook. But if any of y'all know if its possible to cajole that pig in to my Yoder that would be my first choice.
__________________
Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) |
Bucknekked is offline   Reply With Quote




Old 05-28-2020, 01:17 PM   #2
robertm
is one Smokin' Farker
 
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
Default

Off with his head!

If he's only an 1" long you'll be able to get him in there w/o much issue once thawed. Could lay him over something as well to effectively shorten his rooter to tooter length. Just make sure it doesn't allow the juices to run out of the cavity.
__________________
Camp Chef griddle, Anova, BGE, LSG
robertm is offline   Reply With Quote


Thanks from: --->
Old 05-28-2020, 01:32 PM   #3
jdolor
On the road to being a farker

 
Join Date: 01-21-14
Location: Lincoln, DE
Default

Quote:
Originally Posted by robertm View Post
Off with his head!

If he's only an 1" long you'll be able to get him in there w/o much issue once thawed. Could lay him over something as well to effectively shorten his rooter to tooter length. Just make sure it doesn't allow the juices to run out of the cavity.
With your permission, I'm stealing the "rooter to tooter comment".

__________________
Outlaw BBQ Smokers Enclosed Hybrid
Pitts and Spitts Maverick 2000
2 Weber Kettles
36” Blackstone
Country Smokers Traveler
Weber Smoke Fire - Works great after the upgrades
PK 360
CBJ
jdolor is offline   Reply With Quote


Thanks from: --->
Old 05-28-2020, 02:10 PM   #4
Bucknekked
Full Fledged Farker

 
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
Default

Quote:
Originally Posted by robertm View Post
Off with his head!

If he's only an 1" long you'll be able to get him in there w/o much issue once thawed. Could lay him over something as well to effectively shorten his rooter to tooter length. Just make sure it doesn't allow the juices to run out of the cavity.

I am also stealing the "rooter to tooter" comment. That's a great use of the language right there I don't care who you are.


That also begs a question: do you sew up the cavity? He's all wide open at the moment. We've only done one other whole suckling pig and we didn't sew it shut. We do plan on injecting this one before putting it in the smoker. I'd be interested in what folks think.
__________________
Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) |
Bucknekked is offline   Reply With Quote


Thanks from:--->
Old 05-28-2020, 11:17 PM   #5
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Check this out just for ideas.


https://www.youtube.com/watch?v=WSJv_0Liy90
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 05-28-2020, 11:32 PM   #6
Sid Post
is One Chatty Farker
 
Join Date: 05-31-13
Location: East Texas, USA
Default

If you arch the thawed pig slightly, it will fit. Frozen stiff is a bit deceiving.

Personally, I'd use a little arch in the back if I didn't have two smokers already that would hold it.

Regarding sewing it up, I don't see that with the few whole hog cooks I've been around. I'm assuming you will lay him on his side. If you do him 'racing style', you will probably want to put him in a pan or lipped 'table' to catch the juices.

In terms of drying out, your pork butts don't dry out, do they? If you can take a naked butt (without skin) and slap it down on a grate and get juicy pulled pork, a suckling pig with skin 'to tent' the meat should come out moist too, especially if you are pumping him full of good stuff beforehand.

Butt (sp?) what do I know?
__________________
Shirley 24x42, Evie Mae patio, a 'herd' of WSM's, 26" Weber Kettle, ...
Sid Post is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 05-29-2020, 06:01 AM   #7
Sopchoppy
Full Fledged Farker
 
Join Date: 03-28-15
Location: South Alabama
Default Pig

Quote:
Originally Posted by Happy Hapgood View Post
Check this out just for ideas.


https://www.youtube.com/watch?v=WSJv_0Liy90
Brother in law trapped one about the size in the video. I smoked it whole just like a pork butt. 5-6 hours with pecan/cherry at 225-250, wrapped the whole thing in hd foil, 5-6 more hours. It started to fall apart when taken off the smoker. Pulled and chopped, it was some of the best pork I have had and family said the same.
__________________
Old Country Wrangler, 3 Embers Propane, Lodge Sportsman's Grill
Sopchoppy is offline   Reply With Quote


1 members found this post helpful.
Old 05-29-2020, 06:11 AM   #8
Whodat985
Full Fledged Farker
 
Join Date: 03-14-20
Location: Thibodaux Louisiana
Name/Nickname : Whodat985
Default

Post picture of the cook
Whodat985 is offline   Reply With Quote


Thanks from:--->
Old 05-29-2020, 09:47 AM   #9
Bucknekked
Full Fledged Farker

 
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
Default

Thank you for the ideas. I will give them a go. Pictures? in the year 2020, if there aint no pictures, did it really happen? My grand kids will tell you if there's no pictures, it aint real !



I plan on racing style for the cook because that's all I know about for suckling pigs.
Last time we didn't do a drip pan probably because we never gave that a thought.
I'll have to think about the pan idea. I have some big ones (restaurant sized).


Keep those ideas coming ! Tomorrow (Saturday) we cook ! (and take pictures)
__________________
Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) |
Bucknekked is offline   Reply With Quote


Thanks from: --->
Old 05-29-2020, 04:37 PM   #10
DanB
is Blowin Smoke!
 
Join Date: 02-28-12
Location: Paramus New Jersey
Default

Hi You can always cut it in 1/2 or 1/4.
DanB
__________________
Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS.
DanB is offline   Reply With Quote


Old 05-30-2020, 11:19 PM   #11
Bucknekked
Full Fledged Farker

 
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
Default

The pig was a wonderful success. Will post pics tomorrow. The ideas were helpful.
__________________
Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) |
Bucknekked is offline   Reply With Quote


Thanks from: --->
Old 06-01-2020, 09:29 AM   #12
Smoke Daddy
On the road to being a farker
 
Join Date: 12-21-11
Location: DFW, TX (yankee from Detroit)
Name/Nickname : JR
Default was hoping to help

Quote:
Originally Posted by Bucknekked View Post
The pig was a wonderful success. Will post pics tomorrow. The ideas were helpful.
Am glad you figured it out and can't wait to see! This is a 37lb attempt that JUST fit into my Tejas Smokers 20x 40....wanted to show that it can be done. Had the butcher saw off the ham hocks and away I went. Smoked the ham hocks; they added an AMAZING flavor to a big pot of Gumbo a few weeks later
on the pit.jpg
Smoke Daddy is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 06-01-2020, 12:28 PM   #13
Eckie
Full Fledged Farker
 
Join Date: 03-05-16
Location: Blackstone VA
Default

What sizes are typically available for doing a whole pig like this? I mean on the small end of the scale...I know you can get bigguns.
Eckie is offline   Reply With Quote


Thanks from:--->
Old 06-01-2020, 01:00 PM   #14
Smoke Daddy
On the road to being a farker
 
Join Date: 12-21-11
Location: DFW, TX (yankee from Detroit)
Name/Nickname : JR
Default Normal ranges

Quote:
Originally Posted by Eckie View Post
What sizes are typically available for doing a whole pig like this? I mean on the small end of the scale...I know you can get bigguns.
Most suppliers operate in 3 ranges:
  • 20-30lbs
  • 30-40lbs
  • 40-50lbs
The odd thing is the smaller pig you request, the more expensive per lb
Smoke Daddy is offline   Reply With Quote


Thanks from:--->
Old 06-01-2020, 01:35 PM   #15
Bucknekked
Full Fledged Farker

 
Join Date: 07-04-18
Location: Gilbert, Arizona
Name/Nickname : Terry
Default

Typical sizes? I think it varies wildly with your regional area and the vendors available to you. When we did our very first hog last year, we went to a butcher shop and ordered him specifically to be under 30 pounds. We didn't know what to expect but we knew we could ask on a custom order for a specific weight. As Smoke Daddy said, the smaller you get, the more they cost per pound. That little 29 pounder was over $150 bucks.


As Costco Business center they are in stock and in a big freezer and you get to choose from what they have. The SMALLEST suckling pig they had on the day I went there was 41 pounds. So it was bigger than I wanted. On the good side, they were all $3 bucks a pound (screaming good price). So my 41 pounder was just a shade over $120 bucks + taxes. Costco had probably 20 of them in the freezer. The guy we spoke with on the phone said their Business center does about 1,000 a year !
__________________
Yoder YS640 Smoker on an Orange Competition Cart | Large BGE | Thermopro TP20 Dual Probe (Orange) | Thermapen MK4 (in ORANGE, what else?) |
Bucknekked is offline   Reply With Quote


Reply

Tags
small pig, Suckling pig

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts