Serious Eats: Talk

Still looking for some info...

I can't find any information and/or recipes for smoking a suckling pig. I have read Kenji's article about roasting one, but I'm not sure if smoking has any variations. This is in reference to a gift I gave someone for Christmas (17 lb pig; pretty small). We're gonna smoke it for New Year's/his birthday, but we really have no idea about what temp to cook it at, rub, marinade or both? Butterflied (skin up or down), or left whole in the fetal position? Smoke to 160 and crisp skin in the oven? .......?

Any help would be great.

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