Sunday Suckling Pig (first time)

InfectedDAS

So I got a hold of a suckling pig and cabrito (young goat).

I'm planning to eat the suckling pig tomorrow @15-16:00 and the cabrito next Saturday, both will be a first on the Egg.

Here's a picture of the suckling pig on the brine of salt, sugar, garlic, onion, rosemary, oregano and pepper:


It'll rest in there for a couple of hours, before another rinse and clean and the rub.

I'm planning to do it @250-275 indirect still not sure how much time it'll take for a 23lbs (aprox) should I consider 1.5hrs per pound as a starting point for estimating the serving time? 

Any suggestions?

Thatgrimguy

I would think it would be done in under an hour a lb. You have more air getting around the meat than an equivalent butt.

bgebrent

Looking great.  Look forward to the finish!

InfectedDAS

Suckling pig being seasoned after brine:


And into the Egg @325 using Mezquite and Ebony charcoal, also smoked with Orange and Hickory (70-30 mix):


Aiming at an internal temperature of 180-190.
On a side note Ebony charcoal seems to burn with or have a higher caloric heat.

shtgunal3

Looking forward to follow up pics. 

SciAggie

Standing by...

paqman

Nice!

gmac

Looks great. Will you have to foil the tail as well as the ears to keep it from burning up?

InfectedDAS

Yep...didn't foil the tail now that you mention it 

gmac

Good that we have peer review

InfectedDAS

Thanks for the heads up @gmac now is covered...late but oh well

The_Stache

Great surgeons knot on the feet!!! 

InfectedDAS

   yep not my thing, should had let the lady tight it, she used to rock climb so know about knots but clock was ticking so had to make a choice hahaha

FATC1TY

 Very cool. 

I would think thetemo would be higher for finish? Pulling it? 

Never done a suckling pig, wish I could fit it in my large without a shoe horn and getting fancy

gmac

Process pics please

InfectedDAS

Suckling pig @190 internal temperature:


Also some chicken thighs in front and at the back of the suckling pig and turkey breast in apple and apple vineager, more people are coming so had to improvise.

Right now the little one is resting in FTC.

The processes was:

-Brine the pig for at least 12 hours in garlic, onion, salt, pepper, rosemary, sugar and oregano
-Take it out the Brine and towel dry and apply rub: oregano, pepper, garlic, comino, salt and onion. Add several garlics inside the pig
-Put it inside the Egg .... The plan was @275 but Ebony charcoal was difficult to manage as I'm used to Mezquite and it rode at @350. As a side note in the future I'll be using (70-30 or 60-40 of Ebony and Mezquite charcoal)
-Smoked with Orange and Hickory chips
-FTC
-Eat with tortillas (pics pending)

shtgunal3

That's awesome! Can't wait to see some pics of the "pig pickin".

TheToast

That pig has a healthy tan! How long did it take? And how big is your egg - XL?

InfectedDAS

Its an XL it took... 4-4.5 hours 

gmac

Looks amazing. 

TideEggHead

Well done! Looking forward to some plated pics.

InfectedDAS

After 1hr of FTC:


People were hungry:


The ribs, kidneys and ears:


Was eaten as tacos and sandwiches with guacamole and salsa.

Really tasty and juicy, totally recommend it.