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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 02-09-2014, 06:16 AM   #1
MrGreenJeans
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Default Wild Boar Hindquarter

A co-worker gave me a hindquarter of a boar that he harvested from the woods last weekend. He estimated the boar to be around 120 lb's. He prepped the leg by letting it bleed out on ice for a week. I decided that due to the boar meat being so lean that I would brine. My simple brine consisted of 1 cup salt, and 1/2 cup sugar per gallon of water. I allowed the meat to brine for 36 hours and with a sprinkling of Bad Byruns Butt Rub just now placed it on the WSM 22.5. My plan is to cook between 200 and 225 degrees. I will keep this thread updated as the cook progresses for those that may be interested. Pics to come as well.
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Unread 02-09-2014, 07:15 AM   #2
mikemci
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............
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Unread 02-09-2014, 07:49 AM   #3
Pappy Q
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Sounds like a good plan
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Unread 02-09-2014, 08:56 AM   #4
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Attachment 91175
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Last edited by Yellowhair42; 04-04-2014 at 03:50 PM..
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Unread 02-09-2014, 09:12 AM   #5
MrGreenJeans
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I forgot to mention that I was doing this cook with Hickory.


Co-workers son with his first hog.


Smoker heating up.



Hindquarter fresh on the smoker.

A couple hours on.





More updates with pics to come.......
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Unread 02-09-2014, 11:10 AM   #6
cowgirl
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Looking forward to seeing your outcome!
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Unread 02-09-2014, 12:28 PM   #7
AaronPo
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Subscribed for finished pictures, looking good so far!
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Unread 02-09-2014, 01:02 PM   #8
MrGreenJeans
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I double wrapped in foil at about 140 degrees. Sorry, no pics. It smells awesome though.
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Unread 02-09-2014, 01:57 PM   #9
okiej
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Waiting and watching, looks good so far!
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Unread 02-10-2014, 03:21 PM   #10
blake
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Quote:
Originally Posted by okiej View Post
Waiting and watching...
yup me too
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Unread 02-10-2014, 03:22 PM   #11
THoey1963
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I hope it's done by now...
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Unread 02-10-2014, 03:28 PM   #12
LEGENDS BBQ
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Looking good so far...keep it rollin!
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Unread 02-10-2014, 03:29 PM   #13
sliding_billy
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Nice looking piece of meat.
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