Whole pig smoking question?

[nutterbug]

Got a 20-25 pounder. Want to kill him later today, then smoke him over night for Sunday lunch. Will he be tough when killed and put right on the smoker? I know he doesn't need to be aged necessarily, but do I need to wait on the rigor to set and unset?

Also any recommendations on preparation etc would be great. Never done a whole piglet?

[Graysonhogs]

That size won't be tough. I don't know about cooking overnight. Seems a little long to me. Never done one that small. I'm sure some people on here have. I would think 4-6 hours would be plenty of time on a hog that small. Id clean tonight and cook in the morning.

[Raleigh]

I would suggest you kill the pig and set in a brine for as long as you can. Then smoke 4-6 hours and you should have a very moist piggy to eat.

[SabineRR]

4-6 hours and keep it on around 250-300. Every hour spray a little apple juice on it to keep it moist. The last hour wrap the whole thing in foil and spray more apple juice on. Then if you want stick it in the oven for 45 minutes on 250

[KHoes203]

Put two 20 pounders on smoker awhile back. 225 for 5-6 hours and they were perfect. I soaked them for a week on ice.

[Bleu]

I would suggest you kill the pig and set in a brine for as long as you can. Then smoke 4-6 hours and you should have a very moist piggy to eat.

Agreed.

[nutterbug]

Thanks guys, gonna kill him in about an hour.

[Bonesplitter]

X3 on the brining. They come out exceptional after cured and smoked!

[8pointer]

Pics of the cooking process if you have time. I'm tuned in!!!

[nutterbug]

Preparing the brine.

[NAVY CHIEF]

oak and pecan

Got a 20-25 pounder. Want to kill him later today, then smoke him over night for Sunday lunch. Will he be tough when killed and put right on the smoker? I know he doesn't need to be aged necessarily, but do I need to wait on the rigor to set and unset?

Also any recommendations on preparation etc would be great. Never done a whole piglet?

20 or 30 pounder will be tender, i like alot of these suggestions and they will all work!!!!!!i did one last year and injected stubbs pork marinade every where i could then rubbed down with jack daniels pork rub......about 4 hours on the pit with pecan wood or oak will suffice, i would sopp/spray with maybe apple juice and butter to keep moist......making me hungry!!!now i want to cook one....

[nutterbug]

Going to let it soak til 11ish tomorrow, then cook for dinner tomorrow night! Will update with pics.

[NAVY CHIEF]

can you guys explain the brining process, i would like to know because i have never done it and it sounds like it makes the pig even better....would you brine and then inject and rub???is brining like marinating??

[nutterbug]

Pics of the cooking process if you have time. I'm tuned in!!!

Got you bro!

[cecilh1986]

following