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In Reply to: Help with a small pig posted by Big Don on May 13, 2011 at 17:41:17:
Don;t waste your time with a small pig. There isn't much meat to show for your efforts. The Klose would be the pit to use. Plan on at least 60 pounds. We did a 35 pounder, the meat was sparse even with a critter of that size. Marinated overnight in fruit juice, cider vinegar, a variety of herbs, garlic, S/P etc.
Smoke over your wood of choice. 250° would work. Rotate occasionally to cook evenly. Cook until it's 160° internal, and let the pickin begin. You'll probably need to have a large board with handles large enough to remove it from the pit, along with a couple of helpers. We were lucky, and it didn't fall apart at all. Be sure and leave the head on. Makes nice pictures with sunglasses, etc.
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