Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
Hog Hunting
Pulled pork from a wild hog... your experience?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="SEGARE" data-source="post: 2555496" data-attributes="member: 108067"><p>No experience with wild hog, but I cook a lot of butt on my komodo cooker. Here's what I do-</p><p></p><p>Dry rub- don't skimp (coat it well, let it sit a few minutes and then repeat) and let it sit covered for an hour on the counter so the temp can come up some.</p><p></p><p>I start my grill at 250 and place the meat uncovered on it for 30-45 minutes, turning a couple of times so the outside cooks evenly. I'm looking for the outside cook just enough to "seaI" the juices. Then I double wrap it in foil and cook it for another 5-6hrs at 225. It's done when the internal temperature reaches 195- usually about 6hrs total. Any higher internal temp and it gets too dry. Let it sit wrapped in a cooler for a couple of hours.</p><p></p><p>For wild pork I might be tempted to get some pork fat trimmings and stuff them inside the foil.</p></blockquote><p></p>
[QUOTE="SEGARE, post: 2555496, member: 108067"] No experience with wild hog, but I cook a lot of butt on my komodo cooker. Here's what I do- Dry rub- don't skimp (coat it well, let it sit a few minutes and then repeat) and let it sit covered for an hour on the counter so the temp can come up some. I start my grill at 250 and place the meat uncovered on it for 30-45 minutes, turning a couple of times so the outside cooks evenly. I'm looking for the outside cook just enough to "seaI" the juices. Then I double wrap it in foil and cook it for another 5-6hrs at 225. It's done when the internal temperature reaches 195- usually about 6hrs total. Any higher internal temp and it gets too dry. Let it sit wrapped in a cooler for a couple of hours. For wild pork I might be tempted to get some pork fat trimmings and stuff them inside the foil. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
Hog Hunting
Pulled pork from a wild hog... your experience?
Top