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Old 03-11-2014, 06:20 PM   #2
Found some matches.
Join Date: 04-21-13
Location: Beaumont, TX

My buddy gave me a 5.5lb "wild pig rear leg roast" cut from a hog he shot last year. I was planning to smoke it for pulled pork, but am not sure if that's the best way to prepare this cut. Any thoughts? I have a weber smokey mountain cooker.

Include cook temp, internal temp, foil/no foil, rub or brine, etc.

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