PDA

View Full Version : Need some help on a wildhog


pigwacker
04-17-2011, 08:00 PM
Any recommendations for BBQing a hind quarter from a 150 lbs wild hog? I was thinking of putting a rub on and throwing it on the UDS for an overnight visit. Anybody have any experience with smokin quarters of wildhog?? thanks

expatpig
04-17-2011, 08:36 PM
Wild hog = feral pig, it may be a little leaner I would cook it as a regular hog.

aquablue22
04-17-2011, 09:04 PM
I just did a 150 pounder for my neighbor, we cut it up and soaked it in ice water for three days and then rubbed it simply marvelous and smoked the parts for about 12 hours, two webers and the egg handled it all.

Skidder
04-17-2011, 09:08 PM
Yup cook it as reg. pork but it's so much sweeter. Smoked it x2 and it is so much better than reg. pork

pigwacker
04-17-2011, 09:38 PM
expatpig - I would say this one has some Russian in her. The snout was a little longer, the tail was long and straight. Or is that just a feral hog, no matter, just gotta figure out how to fix her.

pigwacker
04-17-2011, 09:42 PM
I just did a 150 pounder for my neighbor, we cut it up and soaked it in ice water for three days and then rubbed it simply marvelous and smoked the parts for about 12 hours, two webers and the egg handled it all.

Aquablue22 - What does the ice water soak do? How much of the fat do you trim off, what about the silverskin, do you trim that as well?

Chris

pigwacker
04-17-2011, 09:45 PM
Any particular smoke? Apple, hickory, mequite, oak, etc... Thanks.
Chris

Skidder
04-17-2011, 10:09 PM
1st hickory,2nd cherry,3rd apple in my book