Q: Dear Dr. BBQ,
I am planning on smoking a suckling pig on my Weber (rotisserie) this weekend but I have a couple questions. I know how to prepare the pig, but I am a little unsure of how to cook it. When I did a big pig before (150 pounds) it was obviously direct grilling. For the suckling pig, 20 pounds, I am going to smoke it with charcoal and hickory at around 225°F. Is this an OK way to do it? If so, how long will it take? If this is not the correct way, how should it be done?
A: Hi David,
I’d cook it like a roast. Just smoke it at 250°F or so until it is tender and at least 155-160°F in all the thick parts. As for the time, I’d be guessing but I’d figure about 8-10 hours.