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how to smoke a whole wild hog

It is perfect for skinless birds, geese, rabbits, squirrels, bone-in hams, or shoulders from deer or hogs. There ain't much nastier than hog hair. 9 Steps To Cook A Whole Hog Rinse off the salt, add a dry rub if you want — or not. Basically the same as … Next you want to spray the outside skin again with vegetable oil and then finally wrap the entire hog with aluminum foil. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. But with wild hog BBQ that means you probably won’t be eating dinner for about 12 hours, especially if you employ this not-so-secret ‘cue tip: Set the meat in the barbecue cold, as in right out of the fridge. It will make your mouth water. This will allow your rub and smoke to penetrate into the meat while cooking. Most BBQ gurus like a pork shoulder to actually hit 200°F internally. Competition Brisket Method Get your smoker going. Beef Brisket Recipe Follow me on Instagram and on Facebook. This is not a bad idea with wild hogs, because of the strength of the connective tissue… but remember there’s no internal fat. Mix that in when you are pulling, and you’ll thank me. Smoked/BBQ Pit - A third popular option is to cook the wild boar in a large smoker or BBQ pit. This recipe is designed to make pulled pork barbecue from a wild hog shoulder. Brisket "Burnt Ends" Recipe You can use your favorite sauce or glaze here, but … This Description May Contain Affiliate Links. Once the hog reaches desired internal temp its time for glazing. Start with a skinned whole ham from a young wild pig. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. There are too many options and variations on this method to describe them all here. The pig weighs 85 lbs and has no skin, any suggestions on cooking time, wrapping, not wrapping with foil? I prep my wild pig shoulder for the barbecue by lining a tray with heavy foil, leaving enough extra around each side that I can use the foil to wrap the pork later. Apply yellow mustard over entire hog being careful not to get any on the outside skin. Set foil in a tray that will hold the pork shoulder, leaving enough extra foil around the edges so you can wrap the meat later. You can also smoke a 50-pounder on a Weber Ranch, a large pellet smoker, or an XXXL Big Green Egg or other jumbo-size kamado-style cooker. They turn out fairly decent if you brine/inject them and foil them after internal temps hit 130-40. The temperature in your smoker should never go above 250° F; I suggest a probe-style meat thermometer, as it is the most accurate for testing wild game. Remove the ham from the brine solution and rinse under cold water. Coating Your Hog. There are too many options and variations on this method to describe them all here. You can use it for a store-bought pork shoulder, but it won't need as long to cook. Next with your knife remove as much fat from the top of the shoulders, hams and bacon as possible. I've tryed cooking whole hog quarters … Wrapped rack with aluminum foil as well as the outer lip of the smoker, this helps with cleanup … The whole rest of the way is just waiting for that gnarly connective tissue I mentioned at the top of this post to melt — and that takes time. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. My material hunt started w… Let the coals become nice and uniform so that you have even radiant heat. Flip the pork shoulder every hour so it gets even smoke. Ingredients 6 to 9 lb. This will keep the hog from turning to dark and also trap all the juices inside so it will self baste. Falls of the bone completely and its absolutely delicious. Shred the meat with a pair of forks, and mix in the bacon fat. Don't smoke it with the hair on! Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Apply yellow mustard over entire hog being careful not to get any on the outside … The meat, The methods, The flavors, The smoke. Electric saw for cutting the legs, head and ribs. If you're not using a dry rub, either use black pepper or pat the meat dry. A happy medium is 225F, but don't go higher than 250F. Mist hog with apple juice to give a nice shine then garnish and serve. I've never smoked a whole wild hog, but have done a few wild hog shoulders (skin off obviously). You can also soak the wood in water if you like. Once the densest part of the hog reaches 140 degrees F, … So Im supposed to smoke a whole hog for a party on Saturday and my friend just informed me that the pig will be skinless. Burn or bury the parts of the hog that you leave behind and the gloves you used for butchering. Get your smoker going. poke a hole in the top of the bag. Place the hog in your pit that is up to temp. What you get when you’re finished is intensely porky pulled pork that doesn’t really need a BBQ sauce, although you can certainly use one if you want. You can use whatever you’d like, or, as I said, no sauce at all. Set the shoulder in the tray and set that in the barbecue. Should I bast it? Why? During this time be sure to add lots of hickory and peach wood chunks to the fire chamber. We also talk about bbq equipment, smokers and grills here at Sprinkle salt all over the pork shoulder, getting it into every crevice. The fuel: You can burn charcoal and boost the smoke with wood chunks or wood chips (the latter soaked in water for at least 30 minutes, then drained). Smoke the hog from 6 to 12 hours, depending on its size. Attach a smoke generator, however, and you can fix that. The longer you leave it, the saltier it will get. Or you can build a wood fire. is written by and run by Malcom Reed (with the help of his wife, Rachelle.) A little patience and time is all that is needed for an excellent smoked pig. This will allow for the shoulders of the hog to lay flat. You start by salting your wild pork shoulder — it can be boneless or bone-in — and keeping it in the fridge for a few hours, a day, or even up to a few days. You can substitute my dry rub with your own creation or any store bought rub will be sufficient as long as it suites your taste palate. Brine the hog using a sugar, salt and vinegar combination to impart moisture and to soften its muscle fibers. Once the shoulders internal temp has reached 170deg (and has probably been cooking for about 16 hours at this point) remove the foil and inject shoulders, loin, bacon and hams with injection #2. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. Inject the shoulders, hams, loin and bacon with a minimum of 2 gallons of injection. This one weighed in at a bit over 8 pounds. Injecting Your Whole Hog Many folks like 225°F as a happy medium. Doing this cuts the brining time by nearly a third. Cook at 220 to 230 deg. So how do you get there? Get your smoker ready to smoke for 17 to 20 hours. Once you have these four factors mastered you WILL produce a perfect product... mouth-watering bbq pork, brisket and chicken. But when it’s all said and done, it’s worth it. Glaze the hog using the Killer Hogs Whole Hog Glaze ingredients. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. The goal is I plan on injecting. Do you want the ham and shoulder to be at 195 or different temp upon when its done? When the smoker is at 150°, add the ham and put a pan of water under it so it can drip into it. And we LOVE to keep up with and try the latest BBQ gadgets... so you can expect to get our reviews on that stuff. Set the meat in the tray and put it in the smoker. Tips On Cooking A Whole Hog Rinse the meat and coat with the dry rub of your choice. How to Trim A Whole Hog Put ALOT of butter, whatever kind of seasoning you like, some jalepenos and tie the bag. As with home butchering, disinfect all of your cutting tools and equipment with bleach and water when you get home. for four (4) hours. What to do? The Wild Pig Smoker: The idea was to build as cheaply as possible a BBQ smoker. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Cut the throat of the hog first to allow it to bleed out. What my first book touched on, this second book takes it into much greater detail with lots of pictures. Then split the top of the spine just below the neck of the hog. A happy medium is 225F, but don't go … If you have lots of time, set it to 200F. Wild hog BBQ is a bit different from your typical pulled pork barbecue, but it’s pretty easy — if you have patience. Order your hog from your local butcher. To speed the process along, use a meat injection syringe to inject the brining solution directly into the ham in several locations. I have recorded 6 short videos that will walk you through the entire trimming a whole hog process - just click the link. Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 Tbsp. They have been competing in the MIM, MBN and Kansas City BBQ circuits for 10 years. This ring stops developing around 140°F, so the longer it takes to get the meat up there, the better the ring. When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. I prefer hickory, pecan or oak. I wanted something that I could do a whole hog on or just cook some weekend goodies. Beef Brisket Cooking Tips Smoke like this for at least 4 hours, and up to eight; I prefer about six hours. Your call. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Pat dry with paper towels and place on a rack to dry for an hour or two. How to Wet Age a Brisket It's also important to have your coolers already set up and loaded with ice. Trimming the Hog is the most important step. By Hank Shaw on May 29, 2018, Updated October 29, 2020 - 16 Comments. (for dry rub HIT THIS LINK) over all meaty areas again being careful not to get any rub on the outside skin of the hog. 2. Let sit for 2 to 3 days in a large refrigerator. Clean off outer skin of hog using a white cloth and vegetable oil to remove any mustard or dry rub that may have gotten on the skin. You can do this in an oven, too. This cut should only be about 10" long. As an Amazon Associate I earn from qualifying purchases. Use any BBQ sauce you want: I like my. I also wanted something unique, different, conversation piece, but functional. What wood? I like a solid 24 hours. Hot & Fast Brisket When it comes time to pull your pork shoulder (I do it with two forks), have a little bacon fat or rendered lard or even butter lying around. Smoked Wild Pig Ham. My go-to is a South Carolina mustard-style sauce I use a lot on quail. I recommend a good quality coal like chef’s delight or chef’s select and I always use dried hickory and peach chunks with or without the bark. I cheat. If you have lots of time, set it to 200F. The steps go a little farther than your typical backyard BBQer, but if you take the extra steps you WILL have better hog meat and better presentation. The smoking time with a whole hog varies, depending on the size of the animal. Then take them out of the foil and baste with bbq sauce for the last half hour. Serve with the barbecue sauce of your choice on a bun with cole slaw. Cook the hog for another 30 to 45min. Your pit will need to be at a temp of 220 deg and you will need enough coal and wood to last through the duration of the cook - so plan accordingly. Flip your pork shoulder every hour or so to make sure it gets even smoke. If you’re not using a dry rub, pat the meat dry before you put it in your smoker. Easy Smoked Brisket Recipe The garlic and herb salt is a homemade rub that I frequently use for plucked gamebirds. It won’t even start happening until the meat hits about 160°F internally, and doesn’t really get going until 180°F. To set a bark on the hog apply a light coat of dry rub over the meat, close the doors and continue cooking a Whole Hog for 10 minutes. Next continue cooking the hog without foil until shoulders reach 185deg internal temp and the hams 175. You will probably need to give your butcher at least one week notice before picking up. I only apply smoke to the meat for four to six hours because I think it balances the flavor of the wild hog with that of the smoke. Here is the step-by-step guide to cooking a whole hog - competition style. This will keep the skin from burning during the cooking process. Apply the Killer Hog's BBQ Dry Rub. I wouldn’t leave the salt on a shoulder for more than three days. Next spray all of the outer skin with vegetable oil using a spray bottle. Hey there. pink salt (Insta Cure No. Keep it around 200°F – 225°F. If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). The … If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. You get a better smoke ring, that pretty red ring around the edges of the meat. If you find yourself with long, stringy threads of meat, chop it a bit so it works better as a sandwich. I recommend ordering a hog that weighs between 140 to 165lbs. The fat problem means you need to be careful not to let the wild pork dry out, and the connective tissue problem means you will likely need to wait a lot longer for your wild hog BBQ than you would with a Costco pork butt. My rule of thumb is if I don’t think it will taste good after it’s cooked, it should probably be removed. Below are two recipes; one is a classic wet brine to use for almost any type of wild game that you plan to braise, roast, or smoke. Here at, our goal is to provide you with the secrets, the methods and the techniques you need to produce competition-quality BBQ. The cut: Hogs smoked whole with legs tucked under the body are what you often see at barbecue competitions. 1) Second, the connective tissue within the shoulder itself will be much, much fiercer than it would be in a largely sedentary farmed pig. Squeeze out as much air as possible from the bag and tie it. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. Below the video you will find the 9 Step Whole Hog Procedure. Here is a list products used in this video. We try very hard to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. Mix the brine ingredients in your brining container. It could be six hours, it could be twelve. You are going to need: First remove the spare ribs from the baby backs by cutting with electric saw. to let the glaze set. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring. For … There’s another reason: After about four to six hours, you will want to wrap your wild hog shoulder up in that foil to prevent it from drying out. Smoked Wild Boar Recipe LOW COOKING TEMPERATURE. I start with a rub that has sugar, smoked paprika, and top-secret spices. Beef Brisket Injection Recipe Finally remove all four feet at the joints and discard. For the glaze I use warm BBQ Sauce thinned with a little apple juice. In this article we will explore recipes for 3 different types of Eat your wild hog BBQ on a bun with cole slaw, or bunless, or really however you want. You can also fill your swine with fruit, herbs, vegetables and various seasonings to enhance the flavor of the meat. Now wrap the meat tightly in the foil and continue to cook until it's done and is shreddable, anywhere from another hour or two for a young hog or store-bought pig, to another eight hours for an old hog. 03-Jul-11 Cook them slow on a grill or smoker for an hour and a half to two hours to get smoke flavor, then wrap in foil with some apple juice concentrate or pineapple juice for two hours. This results in two things when it comes time to slap a wild hog butt on the BBQ: First, wild pigs will likely have a lot less fat, and almost no marbling within the shoulder meat itself. But you can use whatever makes you happy. How to season a Brisket, Cooking A Whole Hog In a perfect world, you smoke at about 200°F. Plan For Smoking A Whole Hog, **We don't sell your information or send you anything aside from emails from me - about BBQ. Malcom and his brother Waylon are The Killer Hogs Competition BBQ Team. If you need help finding a good butcher, click the link. Throw it on the smoker at 250# untill its tender. wild pig ham, bone in.

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