Smoking whole pig

Creole Butter Cajun inject the brain and cheeks

2 cups of apple juice mixed with 1 bottle of Cajun power garlic sauce. Apply to pig using spray bottle 3 times during the last hour of smoking. Tasty pork!

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Putting an 18-20 lb pig on the Lang smoker

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Mr Sausage

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I'm going to step out on a limb and say if you have that cooker and that username that the swine will most certainly be deeevine come Saturday evening

Hope yall shut these pig people up btw

A dressed pig yields 40% meat. If you're wondering about servings, figure 2-4 servings per pound of meat yielded.

90% of your meat comes from the front shoulders (picnic and butt) and the rear legs (fresh ham). You can get a little meat from the ribs and loin area, but not much with a tiny 20 pound pig. Expect the loin to dry out since it's so much smaller than the shoulder and legs. Some people in competitions will place another piece of meat on top of the loins to prevent this, but you have a small pig, so don't even worry about it.

Take any seasoning you like, put it in apple juice and blend in a blender. Inject that into the pig, just make sure you don't have large herbs that will clog the needle. To inject, cut a small hole in the skin in the strategic parts and stick the injector through that skin cut in all different directions.

Put the pig on it's back and push the rib cages down so it will flatten out.

If you want it to look pretty after it's cooked, consider wrapping the nose and ears and feet in foil so they don't burn. If you don't care about it being pretty, don't bother. If you want to put an apple it its mouth, put a crushed beer can or a ball of foil in the mouth while cooking so the jaw stays open. An apple while cooking will just burn, so put the apple in at the end. A 20 pound pig may not have a large enough mouth for an apple, but if you want, buy the smallest apple you see.

Some folks like to put it skin-side down and pour seasonings and liquids like apple juice in the rib cavity while it cooks. I prefer the opposite. Skin side up so the fat drips into the meet while cooking. You shouldn't need to flip it if you're smoker is cooking properly. A cajun microwave would need a flip half way through.

I cook mine at 275. I usually cook 60-90 pound pigs and they cook for 7-10 hours. It all depends on a variety of factors.

Most pigs are frozen, so plan on thaw time and a large enough ice chest if so.

If you care about presentation wrap the ears with foil when to the desired darkness, and if your grill isn't evenly heated may rotate the pig a few times during the cook.

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You can DIY with some cinder-blocks, iron rods, sheet metal,

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This is what we did for the ARKY LSU game, 100Lb sow before cleaning. Dunking and scrapping her was the worst part lol.



Our pig roast.

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I'm going to step out on a limb and say if you have that cooker and that username that the swine will most certainly be deeevine

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That's a might big limb. Lol. Good point though.

OP, good luck with it. Everybody has pretty much covered several of the tips and techniques you'll need. Only thing I'll add is I hope you post pics.

How’d it come out? How long did it cook?

I would have figured 5 hours or more. Sounds like you did well.