Did a suckling pig on my old offset smoker yesterday. Was 18lbs. Seasoned the cavity and injected with apple juice missed with some more rub. Used a mix of maple and cherry. Ran the smoker around avg temp of 250° for 7.5 hours. Got the front shoulder to 186°, just shy of the 190 I wanted. But had to pull it, cause the other food we were cooking was done. Still pulled good. Was tender, juicy, delicious.
