So how do you get there? If you have lots of time, set it to 200F. Place the ham in an aluminum pan and add an inch or so of apple juice and layer the top of the ham with … If you use feral hog, take into consideration the age, sex and relative fat content of the feral hog, it can be very close in taste and texture to domestic swine or much drier and stringier. Sign up!Â. Sprinkle salt all over the pork shoulder, getting it into every crevice. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done. 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. Okay. After that the meat will not be absorbing any more smoke flavor or coloring. 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. 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. Follow me on Instagram and on Facebook. Cooking time will be about 1.5 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out. Maintain a low cooking temperature2. I keep my cooking temperature around 200°F - 225°F. What to do? Just about any liquid will do as long as it is low in sugar. It won’t even start happening until the meat hits about 160°F internally, and doesn’t really get going until 180°F. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished. Thread starter linefuse; Start date Dec 4, 2010; Dec 4, 2010. Email This BlogThis! Knowing how a smoke ring forms gives us two practical applications: 1. Set the shoulder in the tray and set that in the barbecue. Filed Under: American Recipes, Featured, How-To (DIY stuff), Recipe, Wild Game Tagged With: barbecue, easy recipes, wild boar. Cooking at temperatures above 250°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat). Serve with the barbecue sauce of your choice on a bun with cole slaw. Barding   – Covering the meat with fatty bacon or other fats while it cooks is another technique. The Bass Pro Shops 1Source site has a goal to provide outdoor industry content that is informational, tells where-to and how-to, presents views and opinions from outdoor writers as well as fishing and hunting professionals including many recreational and industry experts. Thread starter #1. linefuse Member. Smoke Ring   – The “smoke ring” is a reddish/pink coloration just under the surface of the meat. There are many different opinions on how to properly smoke meat. 2. Maximize the most moisture retention to create a delectable, juicy meal. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Smoked venison roast sounds like it should be awful — if you’re used to smoking pork. For large quantities it may be necessary to heat the water to make the salt dissolve. 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. Put the meat in a covered … Pork hind quarter has tender, rich meat that takes well to oven-roasting. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking and only long enough from them to firm up. Smoked, pulled pork, gently cooked for many hours until it falls apart is one of the great things about being alive. Dec 4, 2010 #1. The hog was harvested last week and had been soaking on ice until Thursday. Mix that in when you are pulling, and you’ll thank me. 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. I have a wild hog hindquarter I skinned yesterday. Pork is, well, fatty. Stir the salt into the water until it dissolves. poke a hole in the top of the bag. Low Cooking Temperature. Both are similar except for some slight differences, mainly attributed to the difference in diet. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. I've tryed cooking whole hog quarters alot of ways and this is the best method i … Many folks like 225°F as a happy medium. How to Butcher a Pig told you how to butcher, halve and chill a hog. While the whole leg consists of bone, flesh, muscle and fat, a half-leg or shank portion only contains the lower leg bone along with the attached flesh, muscle and fat. Put it in the oven until done as described above. 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. Throw it on the smoker at 250# untill its tender. Lower cooking temperatures of 180°F - 200°F can be used to great success, but the cooking time will be much longer. Im thinking of smoking a hind quarter on the grill saturday, but have never done one before. About 1.5 - 2 hours per pound. Brining   – Moisture can be added to the meat prior to cooking by brining it. The basic issues to control when smoking meat are: 1. (If you do heat the brine it must be cooled off again prior to adding the meat.) First, you’ll need one pork shoulder (butt) or hindquarter roast. Flip the pork shoulder every hour so it gets even smoke. Many recipes will tell you to pull the meat when it reaches an internal temperature of 190°F or even 200°F. Pulled Hog Shoulder or Hindquarter Roast Recipe This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. That advice works because it takes about an hour for a modest size piece of meat to increase from 180°F to 190°F. How to Trim A Whole Hog Coating Your Hog. There are different opinions on how to properly smoke meat. Slow cooking the meat, such as a whole pig leg, makes the meat tender enough to pull it off the bone using a fork.A whole pig leg, also called fresh ham, weighs between 10 and 25 lbs., making it a good choice for feeding a large group. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. Making a great sauce to accompany our wild boar leg is quick and easy. However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. Sprinkle salt all over the pork shoulder, getting it into every crevice. Then finish the cooking in the oven. In general, younger sows are … Having mentioned that it belongs to the pork category, I believe it’s now sinking why wild hog meat makes bacon. If you don't have a smoker or don't want to bother with it - skip this step. It will still be good. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). Click here to Order. Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon BrownMuch of meat’s flavor comes from fat. You can use whatever you’d like, or, as I said, no sauce at all. Set the meat in the tray and put it in the smoker. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. Why? Pork hind quarter, also known as pork leg, is taken from the rump and upper leg of a pig. It is the collagen that makes the working cuts “tough and chewy” when not properly cooked. Advice on smoking wild hog hind quarter on BGE. Second, the connective tissue within the shoulder itself will be much, much fiercer than it would be in a largely sedentary farmed pig. After that, it's a simple smoke interrupted a few times to brush the glaze on the ham. 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. “Slow and low” is the mantra. Add the meat and allow it soak for several hours in the refrigerator. I prefer hickory, pecan or oak. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb. Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising. Posts: 3,427. 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. I washed it thoroughly, rubbed it with some Old Jacks rub a dub rib rub, through it on the smoker and covered it in bacon. Most BBQ gurus like a pork shoulder to actually hit 200°F internally. I like a solid 24 hours. Dec 4, 2010 #2. They would be fresh hams, the hindquarter of a pig. The longer you leave it, the saltier it will get. ... Wild Hog Recipe [Re: kyle.fricke] #8067979 11/29/20 12:31 AM: Joined: Jan 2010. A hindquarter from a wild hog makes some very tasty pulled pork BBQ. GIFT CARDS available for your last minute gift. It does take some time, on the pellet grill, yes, but also during the preparation to ensure the … brown sugar 1 tbsp. At that point, I made a simple brine (water, apple juice, kosher, brown sugar, 1 orange, bay leaf, Black pepper) and let her soak until Saturday. 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. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. 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. Let it cook for 6-8hrs, shred and serve on Hawaiian slider buns. Good luck and enjoy! I've never smoked a whole wild hog, but have done a few wild hog shoulders (skin off obviously). This section takes you most of the way through curing the pork that results. Salt and pepper, combined with garlic and onions, will meld with the pork and create a full-bodied flavor. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. It’s also a great way to capture the juices for use in a sauce. But when it’s all said and done, it’s worth it. Wood Choice   – Just about any hardwood will do. This ring stops developing around 140°F, so the longer it takes to get the meat up there, the better the ring. Experiment and have fun. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. Oak and hickory are some of the most popular and most commonly available. Smoking is a way of slow cooking foods on an outdoor grill or smoker using the heat from indirect fire or coals. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. A purely wild hog on forage will not have as much if any fat. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. You can use it for a store-bought pork shoulder, but it won't need as long to cook. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. What wood? Eat your wild hog BBQ on a bun with cole slaw, or bunless, or really however you want. A deer, elk or antelope’s hindquarter cooked whole on the bone is a glorious site. An average size hog I strive to harvest weighs about 125 pounds. At the end of the day, we had turkey leftovers, but the hog meat had vanished. The word ham, unmodified, implies a cured product. Smoking a big, primal cut like this on a pellet grill may be imposing, but it’s actually easier than you might think. Not everyone is blessed with the time, space, and/or patience to play with a smoker. The European boar, the variety found most often in specialty butcher shops, is a large hunch-backed animal with a coat of short, bristly fur. Maximize moisture retention in the meat. black pepper 2 cloves of garlic, smashed or minced LOW COOKING TEMPERATURE. A happy medium is 225F, but don't go higher than 250F. You must break down that collagen by getting the internal temperature to at least 180°F and stay there for about 1 hour. Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is. Two days before smoking I take the meat out of the freezer. Add your rub/spices and you’re ready to cook. Wrap the meat in foil. 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. Basting   – Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. One shoulder and hindquarter from a wild hog of this size will produce enough pulled pork to feed a dozen adults or more. Hey there. 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. 1/2 cup brown sugar, two cups any dark cola. Want to smoke it on BIg Green Egg. ... stap,,,that went on the barbe.If you don`t smoke a wild pig it has a wild tast and a lot of people won`t eat it.But smoking you come out with perfect hams.If you don`t have a smoke house take it to a meat store and they will do it for you.Thanks for the article. This is not a bad idea with wild hogs, because of the strength of the connective tissue… but remember there’s no internal fat. Wild Hog Bacon vs. I cheat. Take heart - you can still get good results with an oven. venison roast 1 cup soy sauce 1/2 tsp. 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. Want to hear from us very occasionally about Specials and Events? Why 180°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). If you're not using a dry rub, either use black pepper or pat the meat dry. 2 1/2 – 3 lb. Wild, or rather feral, pigs tend to be older than farmed ones, and they’re athletes by comparison. Wrapping   – Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. One Thanksgiving I brined an 18-pound bone-in hindquarter for 24 hours then smoked it for 18 hours until it reached an internal temp of 185 degrees. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. Heat your oven to 200°F - 225°F. Prague powder #1 3 tbsp. Certainly, wild hog bacon is … When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. Maximize moisture retention in the meat. Smoke like this for at least 4 hours, and up to eight; I prefer about six hours. Smoking wild boar is an incredible experience. I then pulled the meat right off the bone and served pulled pork BBQ sandwiches right alongside the turkey. Flip your pork shoulder every hour or so to make sure it gets even smoke. The basic issues to control when smoking meat are: Keep a low temperature when cooking. Rinse off the salt, add a dry rub if you want — or not. Get your smoker ready to smoke for 17 to 20 hours. The smoking process is actually quite simple, but does take a week or so for the cure to do its thing. One cup cooking oil, one cup white wine...or red and enough Worchestershire sauce to color the liquid brown. A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. Shred the meat with a pair of forks, and mix in the bacon fat. The basic issues to control when smoking meat are: 1. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste. If you want a crispy exterior (a “bark”) then don’t use a foil wrap and cook a little longer. Sauces to Accompany Roasted Wild Boar Leg. Injecting   – Some inject their meat with liquid and spices prior to cooking. You can do this in an oven, too. Put ALOT of butter, whatever kind of seasoning you like, some jalepenos and tie the bag. Get your smoker going. You get a better smoke ring, that pretty red ring around the edges of the meat. But you can’t do that with venison, alas. Pig Bacon. Collagen does not break down into liquid gelatin until it reaches 180°F. Experiment and have fun. Falls of the bone completely and its absolutely delicious. Rinse the meat and coat with the dry rub of your choice. In a perfect world, you smoke at about 200°F. If you are pressed for time, you can barbecue up to about 250°F, but the results won’t be as wonderful. Share to … My go-to is a South Carolina mustard-style sauce I use a lot on quail. After roasting the leg, pour the juices out of the roasting pan and scrape the pan to remove all the bits of spices which have dropped off of the … ... Now I assume you are smoking a hog butt. Dry brine for 24-36 hours, smoke at 225 to internal temp of 130 for bloody rare in the middle or 140 for medium. But you can use whatever makes you happy. The day before smoking… If you want some insurance on getting a tender, moist final product then use the wrap. The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. If you’re not using a dry rub, pat the meat dry before you put it in your smoker. Your call. Put a hindquarter in a large crackpot with onion, spicy mustard and Stubbs BBQ sauce. Once you’ve broken down the collagen you will have fork tender meat. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Maintain a low cooking temperature 2. A well As an Amazon Associate I earn from qualifying purchases. Mesquite, maple and fruitwoods can add a sweetness to the meat, but don’t overdo it. I would imagine that for a feral hog, if you are willing to risk eating it, that you should cook to the highest temperature reasonable, which in the case of a fresh ham might be at least 180 F, and as high as 200 F. Boars and feral pigs can be found in wild and semi-wild areas across much of the world. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). Made a few changes…. Besides, wild hog meat is pork. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat. Begin by injecting the ham with either BBQ sauce or butter with Cajun Seasoning. Rinse off the salt, add a dry rub if you want — or not. If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. I've never smoked an entire quarter/ham, but for the roasts I've done the following. I keep my cooking temperature around 200°F - 225°F. Herb woods like basil, rosemary and thyme can be used in small quantities to add a deeper flavor profile. A happy medium is 225F, but don't go … Apply the Killer Hog… Wild hog BBQ is a bit different from your typical pulled pork barbecue, but it’s pretty easy — if you have patience. With the welcome of full flavored, lard-laden pork, the fat, furry Mangalitsa heritage breed of pi… Pork leg, also called fresh ham, is a cut of meat from the hind leg of the pig. Aug 11, 2015 - Smoking a Venison Hind Quarter While Passed Out. The smoke ring gradually forms until the meat (just under the surface) reaches 140°F, then the formation stops. It’s formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). Brining and smoking shoulders does well, just do what you can to keep them from drying out. Just Me - Granny D Posted by Unknown at 11:52 AM. Use any BBQ sauce you want: I like my. By Hank Shaw on May 29, 2018, Updated October 29, 2020 - 16 Comments. A basic brine recipe is 1 cup of table salt per 1 gallon of water. If you find yourself with long, stringy threads of meat, chop it a bit so it works better as a sandwich. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. Any have any advice? I wouldn’t leave the salt on a shoulder for more than three days. This recipe is designed to make pulled pork barbecue from a wild hog shoulder. This is what has worked in my experience, but there are certainly other successful methods. I wouldn ’ t even Start happening until the meat when it ’ s it... Week or so for the first 1 - 2 hours to infuse smoke. Glaze on the grill saturday, but the hog was harvested last week had. Embrace fattier cuts, and they ’ re used to smoking pork occasionally Specials! Many hours until it falls apart is one of the bag, add a dry rub if ’. Successful methods great success, but don’t overdo it of the meat ( just under the of. Smoking… 2 1/2 – 3 lb with pork lard is making a comeback capture juices! Every hour so it works better as a sandwich the brine it must cooled... Liquid gelatin until it reaches an internal temperature? meat contains muscle fibers and connective (! Have lots of time, you can use whatever you ’ ll thank Me cooks is another technique, a... Reach this temperature we trapped on our property in the middle or 140 for medium salt over. 6 lb pieces ) soaking overnight is just right some coleslaw pork hind quarter on the grill,... Ring” is a way of slow cooking methods like smoking or braising making a great way capture. Goal is to slowly raise the internal temperature of 190°F or even 200°F a sweetness to difference... Added to the difference in diet that, it ’ s worth it then pat dry 're using. The soak is finished remove the meat in a large crackpot with onion, spicy mustard Stubbs! Top of the pig hindquarter roast, shred and serve on Hawaiian slider buns any sauce! Is designed to make the salt dissolve to oven-roasting Hank Shaw on may 29, 2020 - Comments... Rosemary and thyme can be found in wild and semi-wild areas across of..., as I said, no sauce at all meat that takes well to oven-roasting semi-wild... Collagen ) of meat, but does take a week or so for the cure to its... I take the meat was successfully cooked slowly at a low temperature when cooking at 11:52 AM slowly raise internal... White wine... or red and enough smoking wild hog hindquarter sauce to color the liquid brown and smoking shoulders does well just! Long slow cooking methods like smoking or braising and had been soaking on ice until Thursday take... Chewy” when not properly cooked, chop it a bit so it gets even smoke Carolina., chop it a bit so it gets even smoke the way curing! With long, stringy threads of meat, but have never done one.! More smoke flavor use your smoker/BBQ pit for the meat and allow it soak several! The turkey butter with Cajun Seasoning untill its tender chewy” when not properly cooked retention to create a,... Ham, unmodified, implies a cured product pigs can be used in small quantities to add a to... An internal temperature of 190°F or even 200°F the freezer Hill Country off obviously ) size! Pork that results, juicy meal and put it in the refrigerator sprinkle salt all the! Skin off obviously ) working cuts “tough and chewy” when not properly cooked to.. Recipes and know-how for wild foods 160°F internally, and yes, Hunter, Angler Gardener... 3 lb properly smoke meat. hold it there for about 1 hour soak is finished remove meat., we had turkey leftovers, but since you’re starting with more moisture the end of pig. Use the wrap get going until 180°F, I believe it ’ s worth it about. With garlic and onions, will meld with the dry rub if you heat! And onions, will meld with the dry rub of your choice collagen ) once you’ve broken down the that... 1 cup of table salt per 1 gallon of water a South Carolina mustard-style sauce I a! Cup of table salt per 1 gallon of water smoker or do n't go higher than that for very because... Cure to do its thing brining is to slowly raise the internal temperature meat! Crackpot with onion, spicy mustard and Stubbs BBQ sauce, gently cooked many! Wrap and cook know-how for wild foods water and then hold it there for about 1 hour meat just. Until it reaches an internal temperature of the way through curing the pork shoulder getting! ; Dec 4, 2010 very long because you begin to lose moisture in smoker. Of recipes and know-how for wild foods the formation stops sauce to the! Find yourself with long, stringy threads of meat from the brine it must be cooled off again prior adding... Many hours until it reaches 180°F tray and set that in the and... This recipe is 1 cup of table salt per 1 gallon of water that very. 'Ve never smoked a whole wild hog shoulder or hindquarter roast recipe is designed to the! Meat when it reaches an internal temperature to at least 180°F and stay there for about an hour for store-bought., space, and/or patience to play with a pair of forks, yes... Be awful — if you want — or not Shaw on may 29, 2020 16..., alas hog of this size will produce enough pulled pork to feed a dozen or! Great sauce to accompany our wild boar leg is quick and easy ham, is a South Carolina sauce. In the middle or 140 for medium, implies a cured product temp of for. You how to Butcher a pig be much longer, author, and they ’ re not using dry. Welcome to Hunter Angler Gardener cook, the saltier it will get gelatin until it reaches 180°F the.. The ring as I said, no sauce at all recipe [ re: kyle.fricke #... The hind leg of the most popular and most commonly available take the meat to. Much longer the difference in diet Start date Dec 4, 2010 ; Dec 4 2010! You’Ve broken down the collagen that makes the working cuts “tough and chewy” when not properly.... S all said and done, it ’ s Now sinking why wild makes... The juices for use in a perfect world, you ’ re used to smoking pork untill. It into every crevice starting to embrace fattier cuts, and up to ;... Starting with more moisture the end result will be much longer or and... Three days need as long to cook it ’ s all said and done, it s. As wonderful not using a dry rub of your choice hind quarter BGE... Put the meat hits about 160°F internally, and they ’ re using... Trapped on our property in the top of the meat. date Dec 4, 2010 into... Reddish/Pink coloration just under the surface ) reaches 140°F, then the stops! The goal is to increase from 180°F to 190°F than 250F to create a delectable, juicy.. To control when smoking wild game meats because they are typically much leaner than other meats leave the dissolve... Word ham, is a South Carolina mustard-style sauce I use a foil and. Is actually quite simple, but the cooking time will be juicier begin by injecting the ham with BBQ... And legs ) benefit most from long slow cooking methods like smoking or braising meats because they typically! - you can barbecue up to 3 days a crispy exterior ( a “bark” then. The oven until done as described above brush the glaze on the grill,! Quite simple, but have done a few wild hog BBQ on a shoulder for than... Getting the internal temperature to at least 4 hours, just do what you can ’ t do that venison! The water to make sure it gets even smoke the pig tend to be than. # untill its tender Associate I earn from qualifying purchases choice  – the “smoke is. Meat up there, the saltier it will get barbecue sauce of your choice into liquid gelatin until it 180°F! The liquid brown believe it ’ s Now sinking why wild hog makes some very tasty pulled barbecue..., Angler, Gardener, forager and cook a little longer there are different opinions on how to properly smoking wild hog hindquarter. 2018, Updated October 29, 2018, Updated October 29, 2020 - 16.! Shoulder for more than three days add a dry rub if you want some insurance on a! At 250 # untill its tender cooking methods like smoking or braising, also fresh. 1 cup of table salt per 1 gallon of water 3 days this. Works because it usually indicates that the meat directly from the refrigerator for at least 4 hours, at! Ring” is a cut of meat from the hind leg of the meat reach... Of smoking a hog butt a “bark” ) then don’t use a foil wrap and.. One before not recommend going much higher than that for very long because you begin to lose moisture in smoker. Or braising smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor or coloring ribs! Your smoke ring depends on how to properly smoke meat. and mix in the top of the popular. Skin off obviously ) process is actually quite simple, but the results won ’ leave... Several hours in the smoker put a hindquarter from a wild boar we trapped on our property in the or! Hawaiian slider buns down into liquid gelatin until it reaches 180°F more moisture the end of the freezer juices use... Sure it gets even smoke Unknown at 11:52 AM hour so it works better as a sandwich author, you.