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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2013, 08:38 PM   #1
freespool
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Default Pig Quarter

A friend gave me a back quarter of a pig today. Basically the rear leg and hind quarters of one side. it is about 12 pounds. I have done a few pork shoulders and several slabs of ribs on my UDS, but nothing like this. I am a newb at smoking. So, any advise?
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Unread 01-09-2013, 08:55 PM   #2
superdan
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That's a little un I reckon. I'd just skin it, rub it and cook it to pull like a shoulder. I cook all kinds of random big cuts of hog that way...
Good luck!
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Unread 01-09-2013, 08:56 PM   #3
Hoss
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You have a fresh ham.I am not sure how much more is connected without pics but the back leg is a fresh ham.What would like to do with it?
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Unread 01-09-2013, 09:03 PM   #4
freespool
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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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Unread 01-09-2013, 09:05 PM   #5
superdan
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Quote:
Originally Posted by freespool View Post
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?
Only one way to find out!!!
It'll work fine.
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Unread 01-10-2013, 07:16 AM   #6
Gnaws on Pigs
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Cook it just like you would a butt or shoulder, your method sounds good. The only change I would suggest is if it's from a wild hog like it sounds, I would go ahead and foil it at about 170* internal with a dash of apple juice-wild hog is a lot leaner than domestic, and the ham is quite a bit leaner than the shoulder, also. It can dry out if you're not careful. I smoke those small hams from wild hogs often, and they make great pulled pork.
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