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Old 12-24-2010, 07:35 AM   #8
Is lookin for wood to cook with.
Join Date: 11-30-10
Location: Sachse, Texas

I did a Wild Boar Piglet (20-25 lbs) and a mature Wild Boar Hind Quarter this past spring on a SFB smoker and after fighting rain and 40 mph winds all night, I fell asleep for about three hours. The fire crashed and meat tmep went from 120* to 110*. When I woke up in a PANIC I fired it back up and brought the meat to 140 * in about an hour. Yeah a little quicker than I would have liked, but this smoker leaked like a screen door on a sub... I pulled all the wild Boar after it got to 195*. Nver foiled the meat at all and it came out just fine.

I would NOT recommend that as a way to go, but it ended up just fine and everyone loved it. That and the 30 ABTs, 2 Pizza fatties and 65 lbs of mud bugs!!

The key point is to keep your smoker above the magic number 225* and if the USDA say ok on that, a little bit of fudge factor should be fine.

What kind of smoler are you thinking of doing the whole hog on?

Originally Posted by J'ville Grill View Post
How long it would take to get a whole hog up to 140. Surely it would take longer than 4 hrs, wouldn't it?
Bob in Sachse - FUDS, ECB (retired), Lil' Chief Electric, Weber One-Touch Gold
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