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Smoked Suckling Pig

Prep Time:12 Hours
Cook Time:6 Hours

Nutritional Information

A whole suckling pig smoked on the Big Green EGG!


  • For the Basic Brine:
  • 1 1/2 cups kosher salt
  • 1 1/2 cups packed brown sugar
  • 2 gallons hot water
  • 10 ounces pickling spice
  • as needed ice cubes
  • 26 pounds suckling pig


  • 1. For the Basic Brine:
  • 2. In a medium bowl, combine the salt, sugar and hot water. Whisk vigorously until all the salt and sugar is dissolved. Then add the ice cubes until the liquid is no longer hot and pour over the protein. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
  • 3. Preheat EGG to 225 degrees F, set up for smoking, using apricot wood. Fill a disposable aluminum pan 3/4 of the way with water. Place the disposable pan on top of the plate setter, and place your stainless steel grate on top of the disposable pan/plate setter. If you are smoking on a large EGG, you will need to cut the suckling pig in half.
  • 4. Smoke the suckling pig 5-6 hours, or until the internal temperature reaches 165 degrees F. Remove the suckling pig from the EGG and let rest 5-10 minutes prior to picking the meat off. Serve hot with your choice of accoutrements and sauces.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828