Smoked Suckling Pig

[RAmorris]

This was supposed to be for Christmas dinner for our family and our neighbor's family. But even though I asked the meat market to get the pig several days before I planned to pick it up so they could defrost it, it was frozen solid when I picked it up on Christmas eve. So we had prime rib for Christmas dinner, and put the pig in our outside refrigerator to thaw. We smoked the pig today on my Lang smoker. Attached are pictures. Sides were baked beans, slaw, potato casserole, and banana pudding. I cooked the 23 pound pig at a smoker temperature of about 250 degrees F., to an internal temperature of 190 degrees in the hams. It took 6 1/2 hours. Smoker temperatures were measured by a ThermoWorks Smoke, and pig temperatures by two ThermoWorks Chef Alarms. Here are pictures.

[Troutman]

Sucklings make such awesome looking presentations. Great job RA, bet it was good, wish I lived in your hood

[EdF]

I appreciate the meal and its ritual magic. But it won't be happening around here - looks too much like our grunting pit bulls!

[EdF]

Red Man - sometimes the resemblance is uncanny!

[ddmcwhirter]

There's a FB post of a dog looking warily at the pig on a smoker, eye's wide!

[EdF]

ddmcwhirter - this is what I'm talking about!

[holehogg]

That looks Really Good
BTW no need to feed the pig once cooked.

[Fire Art]

That looks good enough to eat

[Ahumadora]

Nice going, great presentation. My father in law is going to cook a 25lb one in his gas oven and we will eat it cold New years eve.

[RonB]

That looks great, but I don't think my wife could eat something that looked so real.