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Started By
Message
Smoking a Small Pig
Posted on 2/1/15 at 10:13 am
Posted on 2/1/15 at 10:13 am
Shot a little pig (30lbs) and want to cook it (shot in head so didn't ruin the meat). I skinned it and removed its head and lower limbs. I've rubbed it down and it's in the fridge waiting to be cooked. I'm cooking it on my BGE with a water bath under neath it. I've got some pecan wood for smoke.
Any tips or things I should consider? I was thinking about throwing an onion and apple in the cavity and maybe making a baste. TIA.
Any tips or things I should consider? I was thinking about throwing an onion and apple in the cavity and maybe making a baste. TIA.
This post was edited on 2/1/15 at 10:14 am
3
Posted on 2/1/15 at 10:44 am to tilco
Did u skin or scrape?
Posted on 2/1/15 at 10:46 am to bossflossjr
I skinned. Which worries me about it drying out.
Posted on 2/1/15 at 10:48 am to tilco
Add bacon
Posted on 2/1/15 at 10:52 am to Tigerpaw123
quote:
Add bacon
Will do.
Posted on 2/1/15 at 11:02 am to tilco
Probably will a little. You will be fine tho, given she has a little fat left on her.
If you are gonna smoke it, i wouldnt smoke the entire cook... Smoke 1/2 half the time and just cook indirect heat the rest. I usually coat them pretty good a dry rub od your choosing. We have put apples n whatnot in the cavity, but im not sold it makes a difference. Coat inside w rub too.
I love a good PWR (Piney Woods Rooter, where I come from). Scrape it next time, but it will b fine anyway... Make sure ur fire isnt too hot & u watch it towards the end so its right when u pull it off. I like'm fallin apart when we take off the pit.
If you are gonna smoke it, i wouldnt smoke the entire cook... Smoke 1/2 half the time and just cook indirect heat the rest. I usually coat them pretty good a dry rub od your choosing. We have put apples n whatnot in the cavity, but im not sold it makes a difference. Coat inside w rub too.
I love a good PWR (Piney Woods Rooter, where I come from). Scrape it next time, but it will b fine anyway... Make sure ur fire isnt too hot & u watch it towards the end so its right when u pull it off. I like'm fallin apart when we take off the pit.
Posted on 2/1/15 at 11:06 am to bossflossjr
Thanks. I'm gonna throw a couple chunks in the fire at the start but not add any more. I was gonna cook indirect around 225.
Posted on 2/1/15 at 11:07 am to bossflossjr
After u smoke, 30lb may be small enough to cook in a big alum pan... If u can catch some of the fat drippings, you can assist it in not drying out if it cooks the 2nd half in a pan.... We do that sometimes at the camp on a big pit when we skin the little ones rather than scrape. Let us know how it turns out
Posted on 2/1/15 at 11:12 am to tilco
Lay it on its back.
Split the spine
remove the spinal chord
lay some stick butter in the spine
Lay some Jimmy Dean Breakfast Sauasge in top of that
Rub it with your favorite rub
smoke it
Split the spine
remove the spinal chord
lay some stick butter in the spine
Lay some Jimmy Dean Breakfast Sauasge in top of that
Rub it with your favorite rub
smoke it
Posted on 2/1/15 at 1:39 pm to tilco
If you're planning to cook it today it's too late, but if you have the time I'd brine it.
Posted on 2/1/15 at 1:54 pm to EWE TIGER
Good call. I should have thought of that. I'll do that next time.
Pig is cooking well. Should I flip it at some point? Or is it okay since it is indirect?
Pig is cooking well. Should I flip it at some point? Or is it okay since it is indirect?
Posted on 2/1/15 at 9:14 pm to tilco
assume u flipped. take any pics? interested in how it turned out............
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