Piglet Processing Recommendation

[howabouttheiris]

I managed to shoot 2 piglets this weekend. Both were ~25lb females. They were cleaned, washed and immediately put in a deep freeze at the camp for storage.

Should I defrost them and do the 'soak in ice for 4 days draining water' treatment? Or just defrost in a brine and put them into the smoker? Or any other recommendations?

[Tuffbroadhead]

I don't do any of the brining or soaking...I just toss them on the smoker..

[BOHICA]

I am assuming you are going to smoke them whole? I would just defrost them, put them in brine and onto the smoker, maybe add some dry rub if you like, the little ones like that will be very tasty, just be careful of the inner loins and back straps, good luck

[Porterhouse]

I have done it with brine and without.... But I prefer it with a brine made with one gallon of water + 1/2 cup kosher salt + 1/2 cup brown sugar.

[3rdShot]

I've never cooked a whole piglet, we usually just take the hams off the carcass on the little ones. Slather them hams in BBQ sauce, wrap them in tin foil and throw them on the grill or in the oven for a few hours, they come out tender and juicy.

[aggie2000tx]

I smoked a pig that size not too long ago that size. I just rubbed it with a seasoning. Every hour I would spray it down with Motts apple juice. It turned out excellent. I just got a spray bottle and filled it with apple juice