BDSkelly ~ Wild Sow. Pulled

Discussion in 'Wild Game' started by bdskelly, Mar 27, 2016.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I started off with 2 hams from the hog. These were slightly trimmed but I found them to be rather lean.  I left most all of the fat on.  The sow was about 75 pounds dressed.  These hams are a smallish 5 pounds each.


    Because this is my first opportunity to smoke wild hog, I decided I'd stick to "pork butt basics". ...Figuring that the new meat was a challenge enough... I wasn't going fancy.  

    I inject the hams with Butchers pork injection and allow them to rest in the reefer for about 3 hours. 


    I gave the hams a heavy dusting of Jeff's Rub.  And they go into a preheated MES at 220 degrees.  I used Hickory in the A-Maze-N.


    Again sticking to basics I whipped up batch of finishing sauce.  Chef JJ's recipe. 


    The next morning the hams have been in the MES for about 11 hours. The internal temps are 187 and 194.  I put the hams in a covered foil pan and crank up the MES temp to 250 degrees. 


    14 hours into the smoke I have both hams IT at 205 degrees.  I take them off the smoker for a rest in the warming oven. 


    After a 2 hour rest in the warming oven I pulled the meat.  Very tender and juicy.  Perfect pulled pork. 


    Warm flour tortillas. A squirt of finishing sauce. Cajun seasoned slaw. 


    Brian 
     
    Last edited: Mar 27, 2016
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks phenomenal my friend, had to be very tasty ! Nice smoke Brian ! Thumbs Up
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  4. Nice job Brian, It all looks great  I did think I was going to see the New smoker in action.

    [​IMG]

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Looks great.

    I would think wild hog would be much harder than regular pork.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I gotta know did the Brother in Law get a taste?

    Great looking PP my friend, Happy Easter!
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you Justin.  Just a basic PB and a little on the wild side!
     
  8. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It turned out pretty darn good B. 
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Adam!  

    It smoked about the same as a store bought PB .  But was leaner. In the end I liked the way it cooked.  Less grease to deal with than a pork butt.  Yet it didn't dry out. I did put it in a covered foil pan with some apple cider vinegar when the IT hit 190 - 195.  That and resting it may have helped keep it moist. 

    Brian 
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great BD!

    Points!
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Happy Easter Kev.  Oh yes.  He made a few tacos for himself.  And a big plus he brought  over 2 links of sausage.  I tossed the links on the MES and showed em some love. 

    B

     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the point Gary!  Yup... I felt guilty not using the new smoker.  But had so much going on this weekend I needed to set it and forget it on the MES....  Happy Easter buddy! b
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sorry, I just gotta........" Does that mean you were just pulling his leg?"

     
  14. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nicely done Brian!

    It looks delicious!

    Need to make some of Jeff's rub, it's been awhile.

    Enjoy!
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    What a ham.... Bada dump de dump  [​IMG]



    We will be here all week folks! Tell your friends and family!

    b
     
    Last edited: Mar 27, 2016
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Joe!

    B
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Joe!

    B
     
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great! Not a single Wild Hog in my suburban neighborhood in NJ, but I have wondered how they taste...JJ
     
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Brian that looks fantastically moist Points

    Richie
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nicely done, Brian!

    I like the flour tortilla & the Cajun slaw!

    Points!

    Al
     

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