Suckling Pig | Suckling Pig Smoked On Ole Hickory Smoker

suckling pig

💰Cheaper: young pig

A young pig can provide a similar flavor profile at a lower cost.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar is a healthier alternative with a lower glycemic index.

olive oil

🥗Healthier: avocado oil

Avocado oil has a higher smoke point and is a healthier fat.

fresh herbs

💰Cheaper: dried herbs

Dried herbs can be more cost-effective while still adding flavor.

Thaw the suckling pigs in the refrigerator for 3-4 days.

Clean the pigs by wiping them down and letting the air dry the skin.

Trim the inside of the pigs, removing silver skin and any excess fat.

Open up the chest cavity to help the pigs lay better on the rack.

Season the pigs with a light coat of salt, black pepper, and garlic.

Apply barbecue rub all over the pigs, ensuring coverage on the meat.

Inject the pigs with 32 oz of Victory Lane pork injection mixed with apple juice.

Prepare the smoker with hot Royal Oak charcoal briquettes and add hickory and cherry wood for smoke.

Set the smoker temperature between 225°F and 250°F.

Place the pigs on the smoker rack, ensuring they are positioned securely.

Cook the pigs without wrapping them, allowing the skin to crisp up.

Monitor the internal temperature, aiming for 190°F in the shoulders and 180°F in the hams.

Cooking Techniques

Equipment Needed

Spice Level: