Print Friendly, PDF & Email
Easy Smoked Piglet
Easy Smoked Piglet


Easy Smoked Piglet, we did a 35-pound piglet on the Green Mountain Grill this week. I have to say I was surprised at just how easy it was to do. In fact, the hardest part of the whole process was getting the pig here in Southern California. Like trying to find Tri-Tip in South Carolina, you can do it, but it’s an adventure!!!

I did find a few HIGH-END meats shops that wanted $7.99 and a 2-hour drive. That would be $279 for a 35-pound pig! It would’ve been cheaper to buy all the parts and do a “Franken Pig”.

So, I went right to the processor, I found Durazo Pork, $125 for a 35-pound pig. That’s $3.57 a pound!!! To top that off I could get it frozen or fresh and it was clean and ready to go on to the grill!!!

I didn’t have to do anything with it but season it.

Our thanks to David of Butchers BBQ. I talked with him about doing a pig and he sent me his championship winning pork injection and his signature blend Longhorn Dust with a mixing bottle and injector.

We did an 8-hour smoke at 245* (118c) for an internal temperature of 190* (88c) for a tender and juicy little pig.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…


Easy Smoked Piglet
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 8.5 hrs. @ 245* (118c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Fruitwood Blend Pellets

Ingredients: Easy Smoked Piglet

Easy Smoked Piglet
Our Piggy Package from Butcher BBQ


Easy Smoked Piglet
A Wood Pellet Grill Recipe

Cooking Directions: Easy Smoked Piglet

35 pounds does not sound like a lot but when you are trying to wrestle it around to season and then onto the grill it seems like it GROWS!!! To help with this I used one of our Bull Racks to move it around. It was really needed when it came time to pull a hot pig off the grill!

Preheat the GMG to 245* (118c) and light your wedgie (Our Store) if you are using one.

I rinsed it off and removed all the silver skin so my rub could get into the meat. I injected all pork injection it would hold into any meat we could see. Then, a nice dusting of the Longhorn Seasoning. Place it on your Bull Rack and pat it completely dry. It needs to be dry for the browning process.

We covered the ears, snout, tail and feet with foil to keep them from burning.

After 2 hours in the smoke oil the skin. You can use any good cooking spray, but we used Butchers Honey flavored grilling oil in a spray bottle. Do this every hour and you’ll get a beautiful golden-brown pig with a very hard skin…

We did an 8.5-hour smoke at 245* (118c) for an internal temperature of 190* (88c) for a tender and juicy little pig. Your cooking times may vary a bit so go by the internal temperature. You are looking for a temperature around 190* (88c) in the shoulder and 180* (83c) in the ham. The different textures and the temps will vary so just go by the shoulder temp and you can’t go wrong.

When the meat reaches an internal temperature around 190* (88c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Easy Smoked Piglet
A Wood Pellet Grill Recipe

Easy Smoked Piglet
Season All the Meat You Can See


Easy Smoked Piglet
Inject as Much of the Butcher BBQ Championship Pork Injector it will Hold


Easy Smoked Piglet
Pat Dry and Onto the Green Mountain Grill


Easy Smoked Piglet
2 Hours in the Smoke

Easy Smoked Piglet
A Wood Pellet Grill Recipe

Easy Smoked Piglet
Time to Oil the Skin


Easy Smoked Piglet
Insert Your Temperature Probes, we are Testing the Maverick XR50


Easy Smoked Piglet
The Maverick XR50 is a Nice Unit

Easy Smoked Piglet
A Wood Pellet Grill Recipe

Easy Smoked Piglet
Time for Dinner


Easy Smoked Piglet
Tender and Juicy


Easy Smoked Piglet
Let’s Eat!!!

Easy Smoked Piglet
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning

Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397
Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
Duck Fat Our Store:
Our Cutlery Provided By:

Leave a Reply

Close Menu