Wild Boar Hindquarter
A co-worker gave me a hindquarter of a boar that he harvested from the woods last weekend. He estimated the boar to be around 120 lb's. He prepped the leg by letting it bleed out on ice for a week. I decided that due to the boar meat being so lean that I would brine. My simple brine consisted of 1 cup salt, and 1/2 cup sugar per gallon of water. I allowed the meat to brine for 36 hours and with a sprinkling of Bad Byruns Butt Rub just now placed it on the WSM 22.5. My plan is to cook between 200 and 225 degrees. I will keep this thread updated as the cook progresses for those that may be interested. Pics to come as well.
|
............:pop2:
|
Sounds like a good plan
|
|
I forgot to mention that I was doing this cook with Hickory.
Co-workers son with his first hog. http://i60.photobucket.com/albums/h3...psa1e2c1f8.jpg Smoker heating up. http://i60.photobucket.com/albums/h3...ps8dce64a5.jpg Hindquarter fresh on the smoker.http://i60.photobucket.com/albums/h3...ps700db1d2.jpg A couple hours on. http://i60.photobucket.com/albums/h3...ps3e905a32.jpg http://i60.photobucket.com/albums/h3...ps9b24f812.jpg More updates with pics to come....... |
Looking forward to seeing your outcome!
|
Subscribed for finished pictures, looking good so far!
|
I double wrapped in foil at about 140 degrees. Sorry, no pics. It smells awesome though.
|
Waiting and watching, looks good so far!:-D
|
Quote:
|
I hope it's done by now...:shock:
|
Looking good so far...keep it rollin!:hungry:
|
Nice looking piece of meat.
|
All times are GMT -5. The time now is 10:08 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.