The Texas BBQ Forum

So i decided that i wanted to try to smoke a wild hog butt and made call to a friend who tends to shoot pigs for fun. I asked him to get me a butt, but since no-one wants wild boar meat, i now have the 4 qts of a wild hog in the fridge. The hinds are about 7lbs each and the fronts are around 4lbs each. (WITH THE BONE).

I am wondering if i should try to cut out a butt from the qtr, or just debone it and smoke the whole thing? I am planning on pulling it and am not sure if the entire hind will pull well. Anyone have any experience in this?

I have gathered that i should be cooking at a low 225ish for the better part of a day (much like anytime the smoker gets lit i guess).


rb

RB, there are several members here that probably have a better grip on what you're trying to achieve but, as for myself, I have smoked a couple of Hawg legs (front and hind) but always over a water pan and the "texture" wasn't very adequate for "pulled pork". It was great for slicking and sammiches tho.

This Feller has a pretty good cook on a hind leg here if you want to take a look.
https://www.youtube.com/watch?v=ahJIjtnXmzg

One other thing I might mention is that ?IF? whoever killed and dressed this Hawg didn't do it right, then the final taste is a "coin flip" - - - Good Luck and let us know what you end up doing OK

OldUsedParts wrote:RB, there are several members here that probably have a better grip on what you're trying to achieve but, as for myself, I have smoked a couple of Hawg legs (front and hind) but always over a water pan and the "texture" wasn't very adequate for "pulled pork". It was great for slicking and sammiches tho.

This Feller has a pretty good cook on a hind leg here if you want to take a look.
https://www.youtube.com/watch?v=ahJIjtnXmzg

One other thing I might mention is that ?IF? whoever killed and dressed this Hawg didn't do it right, then the final taste is a "coin flip" - - - Good Luck and let us know what you end up doing OK

Thanks OldUsed... DEFINITELY a coinflip on the guy who killed it.. HA.. :)

rb

Am I correct in thinking wild hog lacks the amount of fat that makes regular butts so forgiving?

Yes you are, Sailor, and that pretty much goes for all non-domesticate critters ?or at least that's been my experience?

Sailor Kenshin wrote:Am I correct in thinking wild hog lacks the amount of fat that makes regular butts so forgiving?

I have cooked wild pork in a gravy a few times, and it definitely takes longer to get tender. Much less forgiving and fun to deal with. BUT i do love a challenge. ALSO im probably going to be cooking ribs on the kettle that day (just in case).

rb

Moist heat for sure. I cook wild hog very frequently. For smaller parts, give them a couple hours in some smoke then foil them or pan and cover. I recommend adding some liquid to the pan or foil pouch when you do; my fave is 1/2 apple juice, 1/4 beer, 1/4 apple cider vinegar.

OldUsedParts wrote:Yes you are, Sailor, and that pretty much goes for all non-domesticate critters ?or at least that's been my experience?

I ate elk once....


Very interested to see how this wild hog turns out! We're doing a tame one today.

Txdragon wrote:Moist heat for sure. I cook wild hog very frequently. For smaller parts, give them a couple hours in some smoke then foil them or pan and cover. I recommend adding some liquid to the pan or foil pouch when you do; my fave is 1/2 apple juice, 1/4 beer, 1/4 apple cider vinegar.

Dragon, do you think i should leave it on the bone and do the whole hind qtr, or should i try to debone and treat it kinda like a roast?

rb

rus_bro wrote:

Txdragon wrote:Moist heat for sure. I cook wild hog very frequently. For smaller parts, give them a couple hours in some smoke then foil them or pan and cover. I recommend adding some liquid to the pan or foil pouch when you do; my fave is 1/2 apple juice, 1/4 beer, 1/4 apple cider vinegar.

Dragon, do you think i should leave it on the bone and do the whole hind qtr, or should i try to debone and treat it kinda like a roast?

rb

I'd leave it on the bone if it's less than 10lb. Larger hinds are good to debone and rub down on the inside then tie them up, much like a lamb hind.

Last question: Any preference in which side i should cook? the Hind or the front qtr? Do you have a preference on which smokes best?

thanks
rb

Trailer Hitch always gets my Vote on any Wild Critter
Less sinew also
All shoulders "always" went in the Sausage Trimmings.

OldUsedParts wrote:Trailer Hitch always gets my Vote on any Wild Critter
Less sinew also
All shoulders "always" went in the Sausage Trimmings.

OUP You are the man!.. the help is appreciated, im going to get some pix up here in a week or 2. Hope you guys can take the anticipation.

rb

Looking forward to your cook, and thanks, but I'm far from an expert on anything - - - I'm a trial and Error type Smoker/Griller However, it sure sounds like T-Dragon has Cremated more Ferals that I've even seen.

I love wild pig smoked or in a gravy.
When smoking it remember the fat ain't there to carry like a pen raised pig. When my shoulders or hind quarters hit about 150° I am wrapping them with some apple juice.
We just smoked about a 60 lb. pig two weeks ago for a little pig picking we quartered it after it hit 150° and wrapped the pieces.