The Texas BBQ Forum

So me and some friends havea cookoff coming up this wkend and it looks like while we are at it we plan to throw some whole wild pig qtrs on the pit... so my question is A) what should the internal temp read when they are done? B) any one have any suggestions on how to prepare it (seasoning, injections, mops) ??

It's pork,you do know how to cook a pork shoulder no difference. Make sure that you cook it fully to kill any parasites as with any wild game.

Ditto...
Rub it down in your favorite seasoning. You could inject it too. I like apple juice and Jack, but I tend to drink it not inject the pig with it. Cook it until the bone pulls out. Slow and low.

yea, I was just wondering if anyone did something to remove the "gamey" taste from a wild pig.

I soak and inject them with pineapple juice the day before and then use whatever rub i got. The pineapple helps take a lot of the gamey taste away that the wild piggy has

I cooked one last week. I used buttermilk as marinade for 24 hrs. Then injected with butter and spice.

Rooster wrote:I soak and inject them with pineapple juice the day before and then use whatever rub i got. The pineapple helps take a lot of the gamey taste away that the wild piggy has

Dont know about anyone else, but when we kill them, we gut em, skin em and throw them in a cooler full of ice for about a week with the drain open...helps clean it out a mo betta!

when we kill them, we gut em, skin em and throw them in a cooler full of ice for about a week with the drain open...helps clean it out a mo betta!

THIS + 1,000,000

This is exactly what we do, just leave drain open and keep adding ice as needed.
Then we rub them with sesaoning.....Hog Waller is excellent and I will probably try Hoochie Mama next

Good Luck and let us know how it turns out