Thread: Pig Quarter
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Old 01-09-2013, 10:03 PM   #4
Is lookin for wood to cook with.
Join Date: 07-18-12
Location: Houston, TX

I want to smoke it and make it pulled pork. it came off a smaller sow pig he shot. it is a butt check and part of a leg. It has lots of meat, fat, and bone in the middle.
On my shoulders I dry rub the night before. Smoke at ~250 with fat cap down till it hits the wall. Flip it to fat side up spray with a liquid mix I make. Let it finish to ~200 wrap in foil with some more liquid mix and sit on a cooler. I then pull about an hour or so later. It has worked very well. Would this be good for the hind quarter?
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