Smoking a 15# Piglet

BLDGMAN

I am going to cook a 15# piglet on my large BGE, anyone done this before? Any idea how long it will need to cook, I am thinking low and slow 225 degrees. Also any idea on how big a 15# piglet is?

Crimsongator

One was cooked at Eggtoberfest 2 years ago, can't find the picture right now. It was basically cooked head up, sitting on it's rear end. If I remember correct, the back was cut somehow to make the pig hunch over easier to fit. It also seems the fire ring was removed and the grate set right on the fire box to allow for more room.

Celtic Wolf

More waste than meat on a 15 pound piglet.

As they say around here. "Let it grow up some"

The Pig that Crimsongator was referring to was 30+ pounds.

Ripnem

Beli did one a while back.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=628532&catid=1

AZRP

That pig was 62 lbs. -RP

irishrog

Never cooked a whole piglet in the egg but I have done a whole lamb
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=707504&catid=1
My lamb was 37 lbs. and fitted easily in the large, so your pigglet will certainly fit in. However, there is very little meat on a pig this size. I did one a few years ago on a side smoker and there was only enough meat for about 7 or 8 people, and if pushed (or allowed) I could have eaten it all myself.
With the 37 lb lamd I had plenty of food for about 30 people and it was a relatively easy, and fast cook.
Greetings from Ireland, Roger

BLDGMAN

Thanks for the information, I am cooking for a small group and thought this would be something cool to try. Any suggestions for the injection.

irishrog

You could inject with a runny apple sauce, which compliments the pork perfectly. if the sauce is too thick to inject thin it out with some apple juice.
I made a garlic butter with roasted garlic recently, and injected that into a butterflied leg of lamb. It is a completely different flavour than regular garlic butter, and if you inject when the butter is melted it will infuse no problem. This would also work very well with pork.
If you like a bitter taste in your pork you could inject with melted no peel marmalade mixed with orange juice.
Greetings from Ireland, Roger

thirdeye

They look neat. I've seen photo's of Ask-A-Butcher's little pigs, which were cooked in another brand of ceramic cooker..... but, there is a lot of waste, and the meat is unusually tender. Some folks get a little squeamish about eating something that is only a month or so old.

Most of the ones I've had were only cooked into the high 180°'s, and I had no problems with them.