Asking advice from my BBQ Cenral friends...

[Pigs On The Wing BBQ]

[quote="Captain Morgan":32bjmt25]Suckling pigs and whole hogs should be cooked differently.

Sap, the difficult thing about whole hogs is the ribs can get overdone
while the hams and shoulders get up to temp. You might want to
wrap the midsection in foil.

Also, at 40 pounds, there may not be much fat, so cooking
times could be different too.

Ok, Cappy..I will be carefull and maybe add some bacon drippings to the meat for more fat and flavor....Also, I am going to try out the "dizzy Pig" rub on one of them... The other gets.."Wolfe rub Bold"...

ummmmmmmm :roll: Sapo......

Rubs aren't much use on a whole hog with skin on....
pig or piglet[/quote:32bjmt25]
Mine come out fine.