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Smoking A Suckling Pig

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  • RAmorris
    Charter Member
    • Dec 2014
    • 449
    • Winter Haven, Florida
    • Equipment:
      Thermoworks Chef Alarm Food and Smoker Thermometer
      2 Landmann 2 Drawer Vertical Water Smokers
      Backwoods G 2 Party Insulated Vertical Water Smoker
      Brinkmann Trailmaster Limited Edition Offser Smoker
      Weber Spirit E-310 t Three Burner Gas Grill
      Char-broil Classic 4 Burner Gas Grill

    Smoking A Suckling Pig

    Has anyone ever smoked a 20-25 pound suckling pig? I plan to do one on my Lang smoker for our Christmas party on December 22. Here is a link to a video about this. https://www.youtube.com/watch?v=iqx_vry8oKg

    From my research, technically, a suckling pig is one that has not been weaned, so is less than 8 weeks old, and weighs 25 pounds or less. Allow 1.5 pounds of pig as put on to cook per guest. So a 20 pound pig will feed 13 guests. The muscles haven’t toughened yet, and the milk fed meat is melt in your mouth. I have eaten suckling pig only once, when I was in Monterrey, Mexico for a business conference in 2010, and it was excellent!

    Cook at 250-275 until the internal temperature in the hams is at least 165. You don’t need to cook it to a higher temperature because the muscles and sinew haven’t gotten tough. Depending on weight, it will probably be done in 4 – 5 hours.

    Please let me know if you think my research is correct, or what your experience with this has been.
  • klflowers
    Club Member
    • Sep 2015
    • 2579
    • Tennessee

    #2
    Know nothing about it cooking it, but what time should i be there?

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2577
      • Republic of Texas

      #3
      Smoked a few "hoglegs" back in collage, but never one that big; how do you light that? Jkjk. Been thinking of trying my hand at a small pig myself soon. Ill keep an eye on this thread.

      Comment

      • kenrobin
        Charter Member
        • Jun 2015
        • 309
        • San Francisco Bay Area
        • Cookers
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          Thermostats
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        #4
        RAmorris Are you still planning on smoking a pig? What size is your Lang?

        Comment

        • Ahumadora
          Club Member
          • Oct 2015
          • 1795
          • Pilar Buenos Aires, Argentina

          #5
          Planning on doing the same for new years. Yep We often cook it at my in laws using a gas oven. Comes out great. Most "Lechons" are about 20 lb or less . I am going to try and get crispy skin by drying it out with salt and in the fridge. Got a guy showing up at my door in about 10 mins who can source me 10kg lechons (cleaned) for U$d35 each.

          Comment

          • dahcopilot
            Club Member
            • Jan 2018
            • 109
            • trent woods, nc

            #6
            Know nothing. Sounds awesome, good luck and post pics. What are you cooking it on?

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 6715
              • Republic of Texallence

              • OUTDOOR COOKERS
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              #7
              Here's Malcolm Reed's video on how he does it .... it's on my short list as well !!!

              Comment

              • jecucolo
                Club Member
                • Nov 2015
                • 1220
                • Schertz Texas
                • Pit Barrel Cooker
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                #8
                Good luck with your cook. Post lots of photos. I like to see how it is prepped.
                Last edited by jecucolo; December 21st, 2018, 06:38 AM.

                Comment

                • Steve R.
                  Club Member
                  • Jul 2016
                  • 1991
                  • Elizabethtown, KY
                  • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

                  #9
                  I have a friend from the Philippines, and he and his family always serve up lechon when they get together back home around the holidays. Very impressive sight, and I am always jealous when I see the photos. That skin looks like it is to die for!

                  Comment

                  • JCBBQ
                    Club Member
                    • Jan 2016
                    • 1054
                    • Jersey City, NJ
                    • Primo Oval XL Ceramic Cooker
                      Pit Barrel Cooker
                      2x Mavrick 732
                      Therma Pen Orange
                      Favorite Bourbon Blanton's
                      SF Giants

                      MCS wish list - Lone Star Grillz off set

                    #10
                    I look forward to your cook details. Somewhere on here I posted a pretty detailed write up of a suckling pig cook I did. I don't think it will take you anywhere near 4-5 hrs. Also, you're going to want to crank up the heat at the end to crisp up the skin. Can't wait. Post lots of pics.

                    Comment

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