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Small pig on the smoker recipe?
Posted on 2/15/26 at 6:27 pm
Posted on 2/15/26 at 6:27 pm
Had a couple small pigs in the trap this morning, both about 30 pounds. Looking for a good recipe to put one whole on the smoker. Brine or no brine? TIA...
Posted on 2/15/26 at 7:02 pm to JoeJoeW
How much fat is on them? I've taken a few lean ones and put rib rub then smoked in pans until they pulled then I sauced them. Came out pretty good. Put a fatty one on my dad's rotisserie smoker with a rib rub and it came out great. I think we pulled it off when it was 165 at the hams.
This post was edited on 2/15/26 at 7:03 pm
Posted on 2/15/26 at 7:02 pm to JoeJoeW
Inject it with zatarans creole garlic Cajun injector. Sprinkle with Tony cacheries. Spritz with a mixture of apple cider, Worcestershire, cane syrup and water periodically while cooking.
Posted on 2/15/26 at 8:41 pm to JoeJoeW
I did one about this size a couple of years ago. Shoot it full with your Cajun Injector and plenty of garlic butter or it will be dry
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