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