Bull Suckling Pig on the Bull

[alangawry]

I bought a 40# suckling pig. Brought it home from the butcher yesterday, unfrozen. Last night I injected the hams, shoulders and loin, and seasoned the inside cavity.
Put it on the 700 this morning at 5am, 225 degrees. I started with about 10 pounds of apple pellets and will finish with the REC Tec blend.

 

[alangawry]

Here we are at 7am, after 2 hours of smoking.

 

[cookingjnj]

This is going to be an awesome cook and thread. Bravo for on such a challenging cook.

 

[alangawry]

9am, 4 hours on the pit. Skin starting to brown up nice. Hams at 142 & front shoulder at 137.

 

[alangawry]

 

[Rectec700Miami]

View attachment 5519

Beautiful, keep the pictures coming

 

[Greg Jones]

Nice!

 

[Mastertech59]

Looks great but my grand kids wouldn't eat it if they saw it on the grill like that.

 

[BethV]

View attachment 5519

I bought a 40# suckling pig. Brought it home from the butcher yesterday, unfrozen. Last night I injected the hams, shoulders and loin, and seasoned the inside cavity.
Put it on the 700 this morning at 5am, 225 degrees. I started with about 10 pounds of apple pellets and will finish with the REC Tec blend.

Looking forward to hearing all about

 

[BethV]

Really excited about this cook! I've been wanting to try this on the 590. But like @Mastertech59, it would be tough to have a cute pig posed on my grill. I'd have to get mine headless!!

Keep us informed on how this is coming along!

 

[Greg Jones]

Really excited about this cook! I've been wanting to try this on the 590. But like @Mastertech59, it would be tough to have a cute pig posed on my grill. I'd have to get mine headless!!

Keep us informed on how this is coming along!

The cheeks are the best part of the pig!

 

[BethV]

How big are the cheeks?

 

[Greg Jones]

How big are the cheeks?

Not very big, even on a full grown hog they are about 1/2 pound total.

 

[SteveSaukPrairie]

Updates???? This looks AWESOME!

 

[alangawry]

Really excited about this cook! I've been wanting to try this on the 590. But like @Mastertech59, it would be tough to have a cute pig posed on my grill. I'd have to get mine headless!!

Keep us informed on how this is coming along!

Really excited about this cook! I've been wanting to try this on the 590. But like @Mastertech59, it would be tough to have a cute pig posed on my grill. I'd have to get mine headless!!

Keep us informed on how this is coming along!

Have your butcher remove it for you.

 

[alangawry]

The pig came out great, took just about 7 hours to cook, kept it at 225 the whole time. When the hams got to 160 IT, I took it off, probably should have left it on a bit longer. The meat separated from the bones pretty easily, but I had to do some chopping up the meat as opposed to pulling. Meat was juicy and tasted good. Was able to get a little cheek meat, not much. It was a fun cook, if I do it again it would be in the fall or spring so we could cut it up outside, gets kind of messy in the house.
Was a fun day, ate the meat on tortillas or sliders, and the Samoa cheesecake was great as well.

 

[Mastertech59]

Poor thing LOL it looks great.

 

[Fhughes]

When they sell these is everything still in the head? If so, what do you plan to do with it? When I was a kid we would butcher pigs and my grandma would make head cheese, she also made some other loaf from the brain. Nothing waisted ?

 

[alangawry]

When they sell these is everything still in the head? If so, what do you plan to do with it? When I was a kid we would butcher pigs and my grandma would make head cheese, she also made some other loaf from the brain. Nothing waisted ?

I pulled some cheek meat off, but the head was pretty small. Lots of fat, not much meat. I guess if you like to eat brains, they are still in it.

 

[Snook]

I’ve always thought about doing a pig. 40# looks like a perfect size. I always assumed you would cook it back side down so the skin would protect the meat, but I love the way you cooked it so it preserves the shape. What made you pull it at 160 IT instead of say 203 like you do with a pork butt. I will definitely have to try this know that I’ve seen it’s possible. Thank you so much for posting and keeping us updated.