Wild pork shoulder

keithhvac · 10-02-2010, 09:14 AM

I have a wild hog shoulder and a smoker. I need info on how to smoke this. I have done pulled pork and ribs both recipes I got from the forum and are great. I hope someone can point me in the right direction. Thanks I hope I am posting in the correct area.

bluetang · 10-02-2010, 09:54 AM

I'd smoke it to pull. Since it's a wild hog, it's leaner than a commercially raised hog. I'd rub and inject some liquid(AJ), foil at 160 with more fluids in the foil, rest at 195 and pull. If it's a boar hog, I usually season HEAVY!

Dave Russell · 10-02-2010, 09:58 AM

If it's a sow, it should be fine, especially if you brine or use an injection and wrap in foil once it's 160 IT to retain as much moisture as possible.

I've never shot a boar, but I know there are some special marinades to get rid of the rank taste. My cousin has shot several and says that you got to cut the boars as soon as you shoot 'em.

10-02-2010, 09:14 AM	#1
keithhvac Wandering around with a bag of matchlight, looking for a match. Join Date: 07-05-08 Location: BRandon FL Downloads: 0 Uploads: 0	Wild pork shoulder I have a wild hog shoulder and a smoker. I need info on how to smoke this. I have done pulled pork and ribs both recipes I got from the forum and are great. I hope someone can point me in the right direction. Thanks I hope I am posting in the correct area.

10-02-2010, 09:54 AM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	I'd smoke it to pull. Since it's a wild hog, it's leaner than a commercially raised hog. I'd rub and inject some liquid(AJ), foil at 160 with more fluids in the foil, rest at 195 and pull. If it's a boar hog, I usually season HEAVY! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

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10-02-2010, 09:58 AM	#3
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	If it's a sow, it should be fine, especially if you brine or use an injection and wrap in foil once it's 160 IT to retain as much moisture as possible. I've never shot a boar, but I know there are some special marinades to get rid of the rank taste. My cousin has shot several and says that you got to cut the boars as soon as you shoot 'em.