Name: Smoked Piglet on the Grill
Prep time: 370 min
Cook time: 360 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

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.