25 lb spring pig on LBGE

erapp100

I've got 2 full seasons under my belt and am going to attempt a 25-30 lbs whole "suckling" pig for friends in two weekends. Please post suggestions. I want picking/pulling consistency not carving.
I'm going to try to do the "sit up" style that we have all seen done with 60lbers in the XL. I need to know: how to remove the required vertebrae, how many and which ones and how to do it.
I'm hoping to fit it with a legs down PS configuration, fire ring REMOVED so I have rooms for coal and pig (?). I will raise the grill slightly with some foil covered rocks.just enough room to have a thin drip pan between the PS and the grill. Looking at 225 with a guru like device. Thinking about 18 hours. Not sure I can over-cook it as long as I keep the temp down and foil the delicate parts. Competition rub inside and out. Apple
Juice in the drip pan. Injected with pale juice and Apple wood chips mixed in with the coal.
So that's the plan....let's hear the tips! I can't allow this to go wrong! Please indicate if your tips are from first hand experience or If they are educated guesses. In return I will document and photo everything for the definitive guide which I have yet to find for this size pig and a LGE.
Thanks!

SGH

@erapp100‌
I wish I could help with this one but I can't. I have cooked numerous whole hogs split and laid out but never one in the running, racing or sitting style. Others on here have done exactly what you are trying to do. Maybe they will offer advice.

Nanook

Can't wait to see pics!

GalanteNate_OneEa

This is how I did it. Sounds like you have a pretty good plan so far. Real fun cook. http://eggheadforum.com/discussion/1156288/42-piggy-on-xlbge-pics-as-i-go#latest

erapp100

GalanteNate_OneEa Already been through yours with a fine tooth comb during my "research phase"! Thanks in advance!

lakewade

http://eggheadforum.com/discussion/1142747/cochinta-pibil-centex-style

GalanteNate_OneEa

I ended up cutting out the entire spine. They say you only need to remove about five lower disks in order to fold him up, but it is also suggested that you remove the spinal cord, so I decided if I remove the whole spine the cord is a non issue.  I don't even know how you would get the cord out and cutting the spine out was easy.  

TexanEgger

Just did a 31# over Memorial Day and it came out great.  Lot's of good suggestions from the fellow eggers here.  Below are the links to my threads.  After a test 'sit' I ended up not removing any vertebrae as removing the fire ring, skewering and trussing with twine provided plenty of space.  Pre-cook recommendations ran all over the place, but mine worked out to ~20 mins/lb  @ 250 with DigiQ DX2 (31# on LBGE).  Also, do yourself, your neighbors & guests a favor and make sure you have a good drip pan as the drippings can get nasty if they catch fire and start smoking.  A 16.5" fits perfect within the platesetter.  See the end part of 'Part 2" for my conclusions/summary.  Best of luck and I'll be following your cook!

31 Lb Whole Pig on LBGE - Plan of Attack

31 Lb Whole Pig on LBGE - Part 2 - Ready to Go

GalanteNate_OneEa

How'd this turn out? Any pics?

johnkitchens

I also want to see pics or at least hear about the outcome of this. 

Cymbaline65

That's going to be beautimus.