A friend called me and had an extra wild pig that he had killed. Was probably 50 lbs before being field dressed and skinned and head removed. Pig has been on ice in a cooler since yesterday afternoon and water drained twice (before I drained it a li'l while ago). I'm off this week since my wife is having cataract surgery tomorrow at 0800. I can smoke anytime Tuesday or after. Figure I'll quarter the pig to get him to fit in the 'dera.
Any prepping suggestions? Should i add salt to the ice/water slurry? Any marinating suggestions & how long before smoking. Any advice on smoking pork (i've never even done a shoulder) would be welcome.
Found a few sites about smoking hole hogs but tend to be the whole hog butterflied and place directly over the coals.
Thanks in advance and am looking forwaard to any tips.
Any prepping suggestions? Should i add salt to the ice/water slurry? Any marinating suggestions & how long before smoking. Any advice on smoking pork (i've never even done a shoulder) would be welcome.
Found a few sites about smoking hole hogs but tend to be the whole hog butterflied and place directly over the coals.
Thanks in advance and am looking forwaard to any tips.
). Personally, I just use a sawsall with a 12" blade. As for marinating or rubbing or whatever. I'd probably marinate and rub because of the gamey taste especially if its javalena. Also consider an apple juice spray for the last few hours.
