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Suckling Pig

MGOBlue
MGOBlue Posts: 12
in Pork
So we've ordered a 15-18 suckling pig to have this weekend. I wanted to see if there any tips for success or pointers to avoid failure on any past experiences. I plan to throw it on at about 300 then lower to 250 and cook to 185. I was planning on Cherry and Apple for smoke and just season the cavity. Thanks in advance for any information you may have.
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