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

how to smoke a whole wild hog

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