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Joined: Feb 2004
Posts: 6,036
Campfire Tracker
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OP
Campfire Tracker
Joined: Feb 2004
Posts: 6,036 |
OK, broke down a month ago and picked up a pit barrel smoker-LOVE IT!! Been doing ribs, chicken and did a pork butt last weekend that turned out GREAT! Got me to thinking though-been shooting wild hogs for 20 years and for 20 years I have tried to like the meat and just can't, unless it's ground into sausage. So I'd like to try once more, but is wild hog fat enough to slow smoke and not dry out? If so what is your favorite recipe?
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
I did a small 40lb one for my BIL. Skin on, did not dry out. Salt, pepper, garlic and onion
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Joined: Aug 2014
Posts: 5,029 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,029 Likes: 2 |
Young pigs are great cooked indirect on a smokey fire. Eat the little pigs and leave the stringy chewey hogs for the buzzards.
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Joined: Jan 2009
Posts: 2,923
Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
i have done a few smaller ones under 50 pounds and they all turned out good. I treated them like a pork butt and pulled the meat when finished. Everyone at work liked them.
A gun in the hand is worth more than the entire police force on the phone.
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