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Suckling Pig in the Large Green Egg
Hey all,
I am planning to attempt to smoke a piglet in my large egg for the fourth, using that method of removing some of the spine to bend it and place it inside the egg.
My first question is, how big a pig can the large handle?
Next question, do I put the place setter legs up on top of the fire ring and then a large drop pan and then the pig?
Finally, about how long do I cook, like time per pound and temperature.
Thanks for the help!
I am planning to attempt to smoke a piglet in my large egg for the fourth, using that method of removing some of the spine to bend it and place it inside the egg.
My first question is, how big a pig can the large handle?
Next question, do I put the place setter legs up on top of the fire ring and then a large drop pan and then the pig?
Finally, about how long do I cook, like time per pound and temperature.
Thanks for the help!
Comments
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Here a few posts:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=423276&catid=1
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=671131&catid=1
I helped cook the one on the xlrg and it was eggtastic:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=924390&catid=1
Happy 4th.
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I did one for fathers day. It was 6.5lbs. The head and feet were removed. I also did two butts at the same time. I have a large BGE. And I had some room left on the grill.
It came out pretty damn good. Pulled easy, juicy, tasty. My first try.
When I'm on a laptop I'll upload pics. I can't do it from my iPad.Boom -
They way I set mine up was exactly as you described. I kept around 250 entire time. I covered with kosher salt that Friday.
Sat afternoon I put on the dry rub.
Sunday morn I started cooking.Boom -
Found this online. Looks pretty big. Should be fun, best of luck.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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This is from my pigBoom
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Technically a suckling pig still drinks milk, but most people say anything smaller, like 4-6 months or younger, are suckling in casual conversation.Boom
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Ok, so I picked up a 12.5 piggy, although he was frozen=(.
My plan:
Thaw him tonight and afterwards use a brine.
Tomorrow, marinade.
Wednesday (The 4th) cook. If he won't fit on the grill, I'm gonna fold him in half on a v rack, with drip pans underneath on the place setter.
I'm looking 225 temp.
Does this sound solid?
How long should I cook for?
Thanks!
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I did indirect closer to 250 but 225 will work.
I can't remember exactly how long mine took but was around 8-10 hours I guess?
Otherwise what you have sounds good to meBoom
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