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