Smoked Suckling Pig

Instructions

• Step 1: Preheat recteq to 300°.
• Step 2: Clean excess fat and membrane form the inside of the pig, trim away fat layer from the top of the hams and remove any clumps of fat along shoulders.
• Step 3: Prepare injection by combining the Pork Injection, water, juice, and maple syrup.
• Step 4: Inject the hog in the shoulders, loin, tenderloin, hams, and belly.
• Step 5: Add the suckling pig racing style to the recteq with the legs down, making sure to dry off the outside of the pig with a towel.
• Step 6: Cook for 2.5 hours, if needed wrap the snout and ears with foil if they begin to get to dark, and spray the skin with cooking spray.
• Step 7: Keep cooking until the hams and shoulders reach 195°.
• Step 8: Remove the suckling pig from the grill and allow to cool for 30 minutes, trim away skin, and enjoy the tender moist meat below.