My dad and I have always wanted to try a whole smoked pig on the big smoker. We had some people out to the ranch and ordered this thirty pound suckling pig. We cooked it at around 225 for roughly seven hours. Seasoning only the meat side and drying the skin before smoking gave it that great flavor and smokey color to the skin. If you are new to the channel check out some more videos and I hope you enjoy them. Thanks for watching and good luck with your whole pig ours was delicious. Please share with family and friends.
THANKS FOR WATCHING PLEASE SUBSCRIBE!!
FOLLOW ME ON INSTAGRAM: https://www.instagram.com/mikethemulletman/
GET YOUR MULLETMAN MERCH HERE: https://mulletman.net
WANT TO FEATURE YOUR HUNTING/FISHING OPERATION EMAIL: [email protected]
FOR BUISNESS INQUIRIES ONLY: [email protected]
GET YOUR BINOCULAR HARNESS HERE: http://thebinoharness.comPublished in