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How to Smoke a Suckling Pig PDF Print E-mail
Q:  Dear Dr. BBQ,


I am planning on smoking a suckling pig on my Weber (rotisserie) this weekend but I have a couple questions.  I know how to prepare the pig, but I am a little unsure of how to cook it.  When I did a big pig before (150 pounds) it was obviously direct grilling. For the suckling pig, 20 pounds, I am going to smoke it with charcoal and hickory at around 225°F.   Is this an OK way to do it?  If so, how long will it take?  If this is not the correct way, how should it be done?






A:  Hi David,


I'd cook it like a roast. Just smoke it at 250°F or so until it is tender and at least 155-160°F in all the thick parts.  As for the time, I'd be guessing but I'd figure about 8-10 hours.


--Dr. BBQ

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