Bottom shelf is meatloaf made with venison and wild pig, next shelf is venison back strips and tenderloins , then 2 store bought chickens, and at the top is wild pig loin wrapped in wild pig andouille sausage wrapped in wild pig pork belly.
Smoking this last weekend
- Thread starter JimFromTN
- Start date
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I have done that with chickens on the grill but not smoking. I smoked those for 6 hours and they were more moist and juicy than any chicken I have ever had it cooked any other way. I let them sit for 30 minutes and cut into one and juices just flooded the board I was cutting it on.
jjmp
Well-Known Member
Congrats on your smoking Skills,
and thks for posting look yummy,Cheers 
and thks for posting look yummy,Cheers 
This looks awesome and is making my mouth water and stomach growl. I've got to get me a smoker….
I smoked the back strips for about an hour and a half until they were a medium rare. I threw them in the refrigerator overnight and then ran them through a meat slicer to get the slices as thin as possible. Its freaking awesome with horsey sauce on a crusty roll.
i think the rest is most missed part of cooking/smoking meats. especially the big chunks. i've started wrapping my butts in aluminum foil, a towel and putting them in a cooler for an 1 or 2 before shredding.
WILLR
Well-Known Member
YOU should be thrown in jail for torturing us . looks good too bad you can not share .
The wild hog on the top rack turned out good. Flavor was awesome but I should have used a thermometer. I smoked it a little too long so it was a little dry. The last time I did it, it turned out perfect. The fat rendered perfectly into the meat.
The meatloaf was a mix 50/50 with venison. It turned out really good.
I love wild pig but most of the wild pig i have eaten are peanut fed. There is so much fat on them you would think they were farm raised.
That is some good looking work! Bon appetit!
epags
Well-Known Member
If you are willing to share, what temperature were they smoked at?
Tried to keep it around 230. Its was fairly cool that day. It would fluctuate anywhere from 205 to 240. At times it would drop below 200 and we would crank it up and it would jump to 260. Its a pit boss pellet smoker and its hard to keep a consistent temperature especially in cooler weather. On my electric before it died on me, I would set it to 225 and it would keep it within a few degrees. I smoke them for 5 to 6 hours.
