Smoked Piglet on the Grill

weber
One of the best ways to eat piglet is when you prepare it on the grill. So, this Smoked Piglet on the Grill recipe is the perfect dish! To avoid worries about how to cook piglet, we give you some tips, such as covering the ears, nose, and tail with aluminum foil to prevent certain parts from burning.
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Ingredients
10
Servings
  • 1 sucking pig, clean, 4 to 6 kilos
  • 200 grams lard
  • 2 tablespoons coarse salt
  • corn tortillas, for serving
  • salsa, of your preference
  • 10 liters water, brine, for the brine
  • 350 grams coarse salt, for the brine
  • 2 kilos ice cubes, for the brine
  • 5 tablespoons coarse salt, for the rub
  • 3 tablespoons oregano, for the rub
  • 2 tablespoons thyme, finely chopped, for the rub
Preparation
10 mins
6h
Low
  • To prepare the brine, mix the ingredients in an ice cooler until the salt dissolves. Place the piglet inside for 3 hours. Remove from the brine and dry thoroughly with paper towels.
  • Prepare your Weber® grill for indirect low heat (250º - 350ºF or 121º - 175ºC) by placing a layer of unlit charcoal, the wood chips forming a cross, and on top lit charcoal. Add a tray with water to generate humidity.
  • Mix all the rub ingredients and set aside. Brush the piglet with lard and add the rub, covering the skin and the inside completely.
  • Once the wood chips start emitting white smoke, place the piglet on the grill over indirect low heat with the ribs facing up and the skin facing down.
  • After the first 2 hours, or until you notice juices on the piglet's ribs, turn the piece so that the ribs are facing down and the skin is facing up. Continue grilling, monitoring the temperature of your grill.
  • When the piglet reaches an internal temperature of 190ºF, increase the temperature of your grill to high indirect heat (450º - 550ºF - 232º - 287ºC). You will achieve this by opening the upper and lower vents for more oxygen intake.
  • After 15-20 minutes, and when the internal temperature of the piglet is 200ºF, remove it from the grill and let it rest at room temperature for 20 minutes uncovered. To serve, chop and serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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