TheHojo
is Blowin Smoke!
Have two shoulders I plan on smoking and pulling tomorrow for the various games (as well as 4 racks of spare ribs) -
Both shoulders are around 3.5 to 4 pounds
Soaked them both in buttermilk last evening
Currently they are in a salt/brown sugar brine - plan on putting a rub on them tonight.
Plan for cook is to smoke to around 165 to 180 - then wrap in foil and bring them up to pulling temperature. Everything I have read said they are much leaner than domestic hog - so after the first hour or so plan on draping them with some thick cut bacon to keep them moist until the wrapping stage.
Anyone have any history with smoking feral hogs - am I still look at 75 to 90 minutes a pound? Any advice would be greatly appreciated - thank you
Both shoulders are around 3.5 to 4 pounds
Soaked them both in buttermilk last evening
Currently they are in a salt/brown sugar brine - plan on putting a rub on them tonight.
Plan for cook is to smoke to around 165 to 180 - then wrap in foil and bring them up to pulling temperature. Everything I have read said they are much leaner than domestic hog - so after the first hour or so plan on draping them with some thick cut bacon to keep them moist until the wrapping stage.
Anyone have any history with smoking feral hogs - am I still look at 75 to 90 minutes a pound? Any advice would be greatly appreciated - thank you
