Smoking a 22lb suckling pig for the 1st time

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ShawnH25

New member
I am planning on smoking a suckling pig on my Traeger in a few days. I have read that it will take 2.5 hours one place and 5+ hours another place. I plan on cooking until it reaches 190 degrees. Any advise would be appreciated. Thanks.
 
scooter

scooter

Moderator
Never done a suckling pig or whole hog so please take pics to share with us. I would probably butterfly it out like I've seen them do with whole hog.
 
TentHunter

TentHunter

Moderator
I've seen them done, but haven't done one myself. I do want to do a suckling pig myself one of these days.

The ones I've seen done were either cooked on a rotisserie or butterflied (like scooter suggested), rubbed down well with rub, then cooked skin side up. My guess is the skin helps to catch the heat and holds in the moisture to help cut the cook time.

As far as cooking time, I have done plenty of whole shoulders, and because of the size, they do take longer to cook than separate shoulder cuts (butts & picnics), so my guess is you'll be closer to 5 - 6 hours rather than 2.5 hours.

I'd try cooking around 225° - 250° until your desired temp is reached. Not having done one myself, I can't say for sure how long it will take.

But like scooter said, PLEASE take some pics and share your experience with us!
 
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ShawnH25

New member
Success

That went well. Took just over 7 hours to hit 190. On smoke setting for 1 hour. 180 for 2 hours, 225 for 4 hours. I will be doing more of these in the future. Big Thumbs up from everyone who attended.
 
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ShawnH25

New member
Funny. Yes I see what it looks like. Everyone has said the same thing. Its actually into the shoulder. Probe in the front and hind shoulders were within 2 degrees through the whole cook.
 
scooter

scooter

Moderator
Congratulations Shawn! FYI, the front legs are referred to as the shoulder and picnic and the hind legs are referred to as the ham.
 
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