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Whole Pig on Large BGE...
buckeyegger
Posts: 10
For the Ohio State-Arkansas game, we decided to go through with cooking a whole pig on the large BGE. Here are the details.
Living in the Atlanta area, we purchased a 28lb suckling pig from a meat market just south of the city. He was solidly frozen when purchased and was allowed to thaw out for two days in a cooler. The night before I curled him around in order to fit him on the BGE. He barely fit and the egg was literally scraping his back as it closed. After being fully cooked, he had lost a lot of size and could be maneuevered.
We started the process the night before with the defrosted pig. First, I rubbed the pig all over with kosher salt. Second, I put the pig in a small kitchen garbage bag and marinated him overnight. Marinade consisted of:
2 Cups Olive Oil
2 Cups White Wine
2 Tbsp Each Garlic Powder, Black Pepper, Paprika, and Cumin.
The next morning he went on the egg set up for indirect heat at around 5am. I covered the ears and snout with aluminum foil. I used lump charcoal and a combination of cherry and apple wood chips. The pig than cooked at between 200-225 degrees until he was taken off at about 7pm. I sprayed him every hour or so with a half and half mixture of apple juice and cider vinegar. I flipped him over one time for the last two hours of cooking.
The skin was crispy. We then started by cutting the head off, peeling back the skin, and tearing the meat off by hand. The meat was tender, delicious, and some of the best pork you can ever eat. With the 28lb pig, we served about 12 people and had plenty left over. Here are some pics. Feel free to shoot any questions my way. I would have to say my first go at it was a pretty good success.
Living in the Atlanta area, we purchased a 28lb suckling pig from a meat market just south of the city. He was solidly frozen when purchased and was allowed to thaw out for two days in a cooler. The night before I curled him around in order to fit him on the BGE. He barely fit and the egg was literally scraping his back as it closed. After being fully cooked, he had lost a lot of size and could be maneuevered.
We started the process the night before with the defrosted pig. First, I rubbed the pig all over with kosher salt. Second, I put the pig in a small kitchen garbage bag and marinated him overnight. Marinade consisted of:
2 Cups Olive Oil
2 Cups White Wine
2 Tbsp Each Garlic Powder, Black Pepper, Paprika, and Cumin.
The next morning he went on the egg set up for indirect heat at around 5am. I covered the ears and snout with aluminum foil. I used lump charcoal and a combination of cherry and apple wood chips. The pig than cooked at between 200-225 degrees until he was taken off at about 7pm. I sprayed him every hour or so with a half and half mixture of apple juice and cider vinegar. I flipped him over one time for the last two hours of cooking.
The skin was crispy. We then started by cutting the head off, peeling back the skin, and tearing the meat off by hand. The meat was tender, delicious, and some of the best pork you can ever eat. With the 28lb pig, we served about 12 people and had plenty left over. Here are some pics. Feel free to shoot any questions my way. I would have to say my first go at it was a pretty good success.
0
Comments
Thanks for posting.
Looks like you did a great job. I can imagine you wowed the guests going whole hog.
Secondly, can you tell me where you got the whole pig? I live in the Athens area and all I can find around here are pigs that weigh 50 pounds and up. I really want to do a whole piglet on my XL, but I can't find a supplier of smaller pigs. I'd gladly drive over to Atlanta to get one. Thanks in advance.
3 Large, 2 Smalls, 1 well-used Mini
What internal temp did you finish?
Is this something you will do again?
3 Large, 2 Smalls, 1 well-used Mini
This summer I'd like to smoke a piggy now that I've seen this post. :P
My friend picked it up at a meat market in Clarkston. I will get the name of the place for you and address and post again. Sweet Auburn curb market has two butchers in the market who can both order you the piglet with about a week or so notice. The place is Clarkston literally had them in the freezer on site. They had a massive freezer with all kinds of meats. Lamb, pig, etc.
Florida,
Any larger pig would have been a problem getting to fit.
Finishing temp was 170. It was done and sat on the egg for the last hour at 150-175 degrees.
I would absolutely do it again and honestly wouldn't change much. It was the best pork I have eaten off my egg. Better than any butt I have smoked.
I used a normal sized drip pan.
This was actually really easy to do.
Thanks for all the replies.
Clarkston Thriftown
404 296 6493
926 Montreal Rd
Clarkston, GA 30021