Suckling Pig Large Egg

@lkapigian. Thanks for the heads up. How much time would they add to a 15 lb pig do you think?

Pig is on At 11 am. Ended up injecting and rubbing with meat church and some ground fennel and garlic powder. Stuffed cavity with potatoes. Stay tuned!

@GlennM it fit like a glove. Here’s initial shot and about 2 and a half hours in.  It was a fun cook.  The meat was incredibly tender.  I was also happy with the color it got from some apple and cherry wood 

It was a large. Pig was 15 lbs

@hvhunter. I was at 235 the majority of the time. Since it was a smaller pig I wanted to slow the cooking down since guests were coming later. I cranked it up at the end to crisp the skin. I flipped it once about 2 and a half hours in.  It took a little over 5 and a half hours but that total time is skewed a bit because the guests were doing a lot of peeking the last hour or so.  I used the meat church hog injection and the rubbed the inside with a mix of honey hog, a little bit of honey hog hot and some ground fennel, onion powder and garlic powder. I used rock wood and just a little bit of apple and cherry wood.  The potatoes didn’t add much to the meal but still served a purpose in keeping the pig from caving.  Let me know if you have any other questions but all in all I don’t think I’d change anything!