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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


Approximmate cook time per pound?
Anything I need to do different in preperation?
Any advise in general?


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