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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-11-2014, 06:12 PM   #1
Blutch
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Join Date: 11-22-06
Location: Oklahoma City
Default Full Wild Ham Leg advice

Any advice on cooking the full leg of a wild hog? Same as pork shoulder?

Thanks

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Old 03-11-2014, 06:20 PM   #2
brishook1
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Join Date: 04-21-13
Location: Beaumont, TX
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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.

Thanks!!
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