Hey guys,
So, I have a party tomorrow..have a 20 lb, Suckling Pig...
I have an offset firebox smoker, (BarbChef) and works pretty well.
I was planning on going around 250 with apple/hickory wood. Now I now the skin is going to have good color, but most of the pics I've seen with smoked pig, the skin isn't crispy. And that's what I'm looking for.
So, I've boiled it down to 2 options:
1. After the pig hits temp, crank up the heat in the smoker to 450+ to blister the skin. Maybe 30 mins? OR maybe the oven might be easier also? Thoughts on this?
2. Laying down an aluminum tray directly under the pig, so I can get some of that caramelization on the skin and meat, from the coals directly under the meat. I like this idea, but don't like the idea of having to feed it, where I have to lift up the grates underneath the pig to add coals.
Also, was going to mop every hour with a vinegar based sauce.
Any advice or info would be great guys!
Thanks
So, I have a party tomorrow..have a 20 lb, Suckling Pig...
I have an offset firebox smoker, (BarbChef) and works pretty well.
I was planning on going around 250 with apple/hickory wood. Now I now the skin is going to have good color, but most of the pics I've seen with smoked pig, the skin isn't crispy. And that's what I'm looking for.
So, I've boiled it down to 2 options:
1. After the pig hits temp, crank up the heat in the smoker to 450+ to blister the skin. Maybe 30 mins? OR maybe the oven might be easier also? Thoughts on this?
2. Laying down an aluminum tray directly under the pig, so I can get some of that caramelization on the skin and meat, from the coals directly under the meat. I like this idea, but don't like the idea of having to feed it, where I have to lift up the grates underneath the pig to add coals.
Also, was going to mop every hour with a vinegar based sauce.
Any advice or info would be great guys!
Thanks