Hey All...
I have been asked to smoke a 25lb. suckling pig for a friends New Years Eve party this year.
Never done this, so I have a few questions. I will be smoking with a FEC 500. I plan on wrapping in chicken wire, then securing to rack to ensure no slippage.
-I will be smoking at 230 degrees
-Applying dry rub to cavity and oil and salt/pepper on outside skin
Questions:
Approximmate cook time per pound?
Anything I need to do different in preperation?
Any advise in general?
Thanks,
SmokinBuckeye
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