35lb whole piglet

Ottersrylee · June 2012

I have a 35lb piglet to cook on Fathers day on my BGE XL, I have a plate setter. I was going to leave the skin on, put a rub on it, place it over the plate setter with a pan of water under the pig, set my temp for about 200F. Does anyone have any thoughts or expereance with a whole piglet?

Thanks and everyone enjoy their weekend.

onelikearock · June 2012

Good ol Carolina pig no rub temperature 225 skin gets nice and crisply. Brush with Carolina style sauce :butter vinegar and hot sauce after you turn the pig over.

MikeP624 · June 2012

35lbs at 225 - won't that take forever?

GA_Dawgs · June 2012

No experience, but making an educated guess. There is a much larger surface area, and the meat is not as thick. In addition, there are more bones that will transfer heat throughout so it probably won't take much longer than a large butt or whole shoulder would.

Once again, no experience just a guess. I'm sure there will be more experienced people weighing in soon.

At any rate, enjoy! It should be a great experience and good grub!

Newportlocal · June 2012

Here this should help.

http://eggheadforum.com/discussion/1138471/smoking-a-piglet/p1

Richtermedic · June 2012

I've not yet put one on a BGE but we roast a pig every year in the fall. Usually 150-200 pounds and we have a pit. It takes a few days though. I'm wanting to do one like what you're doing though. Let me know how it turns out and give me some tips. Thinkin about abandoning the pit for the BGE!

centex99 · June 2012

any pics of process/end results/etc? Also, how was it?

35lb whole piglet

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