Wild Hog Roast w/qview

Discussion in 'Pork' started by patcap, Sep 23, 2009.

  1. I'm finally able to smoke the wild hog roast from my freezer. I just finished seasoning it along with some split chicken breasts. It's going to depend on the weather, but my plan is to smoke them tomorrow. I used Jeff's rub. It was delicious on the chicken last time. I hope it's just as good on the roast.

    The roast:

    The chicken, kinda hard to see in the bags...sorry
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Sounds good. I'll be checking back for qview.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Good Luck, Watching for Final Qview...
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    x2 [​IMG]
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Now let's forward to the smoke and Q!
  6. I think the weather is going to cooperate today. I'm going to run some errands and I think I'll be putting them on the smoker today!!
  7. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Looks great!
  8. Just pulled the chicken off at 167 deg, and wrapped it up to rest for about an hour.
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good. How's the roast coming along?
  10. Seems to be doing well so far. The temp seems to be stalled at 135 degrees. I am resisting the temptation to increase the smoker temp though. I'll just give it some time.
  11. I also made a crab and creamcheese filling and put in inside some portabello mushrooms caps and a few pieces of red and yellow bell peppers. I topped the mushrooms with a slice of pepperjack cheese just before I took them out of the smoker. I just had some of each along with some chicken..YUM..YUM!!
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything is looking very good so far and I like what you did with the porabellas and the pepper jack adds that litle kick. Ok I have stalled long enough " where's the beef" I'll check back in later.
  13. I took the roast off the smoker after about 5 1/2 hours. Took it to 160 and wrapped it up with a little apple juice and took it to 176. I took it off and double wrapped it and put it in the cooler with some towels. Rested for about 2 hours in the chest before I took it out for dinner. I sliced it and was very happy with the way it came out. For wild game it was tender and juicy and tasted very good.

    Off the smoker:

    Out of the cooler ready to slice:

    Sliced and ready to eat:

    Again, thanks for everyone's advice.
  14. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Man that all looks great! Love the stuffed ports. Thanks for sharing.
  15. omahasmoker

    omahasmoker Smoke Blower

    love the stuffed portobello mushrooms. i will have to try that this weekend.
  16. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    That looks great! I would love to hunt for a wild hog!
  17. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Wild hog is some great stuff.. It's the only thing I miss about living on the west coast. Wild hog is especially good mixed with venison in an italian sausage. My freezer was always full of the stuff back in those day's. I shouldn't complain much though. Now I have Elk to chase, and keep a good supply of that on hand [​IMG]

    Great looking smoke!
  18. It's challenging and very rewarding not to mention the meat is delicious. dare I say I almost prefer it to venison.
  19. It cetainly does make good sausage. I usually get it made into cajun sausage with jalapenos and green onions. If I use it in a gumbo or a jambalaya, just about the only seasoning I have to use is a little salt. Everything else is covered by the sausage. I've only had elk one time and it was delicious.
  20. chadjackson01

    chadjackson01 Newbie

    PATCAP what do you mean by putting it on the cooler with towls? Sorry I am new to this and interested to lean

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