Perfect Suckling Pig on Rec Tec Pellet Smoker: Tips and Tricks

Todays recipe is a Epic Suckling Pig smoked on the Rec Tec Pellet Smoker. From selecting the perfect suckling pig to achieving that melt-in-your-mouth tenderness, we’ve got you covered. This step-by-step tutorial will help you create a succulent, smoked whole pig that will be the highlight of any BBQ gathering.

• BONING KNIFE

• KILLER HOGS THE BBQ RUB

• RED BBQ HEAT GLOVES

Epic Whole Pig Cook on Rec Tec Pellet Smokerhttps://www.youtube.com/watch?v=Ll5uvuZaWSMDive into the world of BBQ pitmasters with our comprehensive guide on smoking a whole pig using the Rec Teq Pellet Smoker! Whether you're hosting the ultimate BBQ bash or wanting to elevate your smoking game, this video is your one-stop shop. We'll walk you through every step of the process, from selecting the perfect suckling pig to serving it up with style. Discover essential tips and tricks to ensure your whole hog is smoked to juicy perfection. Plus, learn how to order your whole pig for your next big BBQ event. Don't miss out on becoming the talk of the town with your pitmaster skills - watch now and smoke like a pro!

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Whole Pig BBQ on the Rec Teq Pellet Smoker

Yield: 12+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 9 HourTotal time: 9 H & 45 M

Welcome, BBQ enthusiasts and pitmaster hopefuls, to your ultimate guide on smoking a whole pig to perfection using a pellet smoker! In today's must-watch tutorial, we dive deep into the secrets behind creating a succulent, smoked whole pig that will be the crown jewel of any BBQ feast. From prepping your pig with expert precision to the final, mouth-watering presentation, we've got you covered.

Ingredients

• 45 - 50 lb Suckling Pig
• 1 Bottle of your favorite BBQ Rub
• 1 Cup Apple juice
• 2 cups of Pineapple juice
• 1/2 cup Apple Cider Vinegar
• 1 Bottle Stubbs Moppin Sauce
• 3 sticks of unsalted butter
• Olive Oil Spray Stick

Instructions

1. Prep Your Smoker: Fire up your pellet smoker (or any smoker you've got on hand) and steady her at 275°F (135°C). We're setting the stage for a low and slow masterpiece.
2. Pig Preparation: Unwrap your prize - the pig. You'll want to do some clean-up: trim away any lingering organs and peel off as much of the membrane inside the rib cage as you can. Look out for any bits that don't scream "delicious" or seem like they'd char. We're only keeping the good stuff.
3. Seasoning with Authority: Coat the entire inside of the pig with your best BBQ rub. Don't hold back now; every inch should get some love. This rub is the first layer of flavor that'll make your pig the talk of the town.
4. Juice Injection: Whip up a mix of apple juice and melted butter (2 sticks' worth). Inject this magic concoction all over the pig. We're talking moisture and flavor from the inside out.
5. Skin Prep: Pat the pig's skin dry and give it a good spray with olive oil. This isn't just for looks; it's the secret to skin that crisps up to perfection.
6. Smoking Position: Place the pig on the smoker belly up. The skin acts like armor, keeping all that precious moisture where it belongs - in the meat.
7. Mopping Magic: Simmer your mopping sauce until the flavors marry. This sauce isn't just for kicks; it's a moisture and flavor bath that'll set your pig apart.
8. Consistent Mopping: Every hour or two, give the inside of the pig a good mop. Got puddles? Spread 'em out with a mop brush. This step is crucial for even flavor and moisture.
9. Temperature Watch: Stick a probe in the ham and another in the shoulder. You're aiming for an internal heat of 195°F (90.5°C), but the real test is tenderness. Start checking at 195°F; your target is the sweet spot between 197°F and 205°F (91-96°C). That's when you know it's prime time.
10. Rest and Serve: Once tender, pull the pig off the smoker and let it rest. This isn't idle time; it's when all those juices redistribute, making every bite a dream. Aim for a 1-hour minimum, but 2-3 hours is your golden ticket.
11. Feast: Now, gather your friends and family, start picking at that beautiful pig, and dive into a feast worthy of a pitmaster.

Notes

Most pellet smokers are going to struggle to fit the whole pig. Its important to make sure no parts of the pig are over direct heat. Most pellet smokers of some heat deflection guard, and any part of the pig that extends past the deflector will cook unevenly or possibly burn.

Try a slice of the pigcheek; it's a delicacy.

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Additional Tips

• Pig Size and Fit: Ensure your smoker can accommodate the whole pig without parts hanging over direct heat to prevent uneven cooking.

• Injection Technique: Inject the marinade slowly to avoid creating pockets of liquid. Aim for even distribution throughout the meat.

• Mopping Sauce: Keep the mopping sauce warm to maintain consistency when applying. Use a silicone brush for even coating.

• Resting Time: Let the pig rest for at least 1 hour after cooking to allow juices to redistribute. Cover loosely with foil to retain heat.

• Skin Crispiness: For extra crispy skin, increase the smoker temperature to 350°F for the last 30 minutes of cooking.

You’ve just unlocked the secrets to smoking an epic whole pig on the Rec Tec Pellet Smoker. With these tips and techniques, you’re ready to create a mouthwatering masterpiece that will be the centerpiece of your next BBQ. Enjoy the process, savor the flavors, and make unforgettable memories with friends and family.

FAQ Section

Q: How do I ensure the pig cooks evenly? A: Make sure no parts of the pig are over direct heat. Use heat deflection guards if necessary to avoid uneven cooking or burning.

Q: Can I use a different type of smoker for this recipe? A: Yes, while the Rec Tec Pellet Smoker is ideal, you can use any smoker capable of maintaining a steady 275°F temperature.

Q: How do I prevent the skin from burning? A: Monitor the temperature closely and keep the skin moist with regular mopping. If it starts to darken too quickly, cover it with foil.

Q: What if I can’t find a suckling pig? A: You can use a larger pig, but adjust the cooking time accordingly. Make sure it fits your smoker and follow the same preparation steps.

Q: How do I serve the whole pig? A: After resting, carve the pig into sections, starting with the hams and shoulders. Serve with your favorite BBQ sides and sauces.