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Smoking A Suckling Pig

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    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.

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

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      #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.

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        #4
        RAmorris Are you still planning on smoking a pig? What size is your Lang?

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          #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.

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

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

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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 21, 2018, 06:38 AM.

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                  #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!

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                    #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.

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