a buddy went to Texas over Christmas and finally got him self a 180 lb boar...gave some to his inlaws and had me smoke the rest for him
he soaked the meat in ice water for 2 1/2 weeks changing water every two days to help mellow out the gamey flavor.
the back straps i washed and dried, put a very light coat of EVOO on them and sprinkled lightly with some steak rub
the shoulders and roast i washed, dried and covered with mustard, and a mixture of fat boys rub, brown sugar and pork rub
i did the back straps on my off set...had temp running about 185 used some bacon to help keep it from drying out. used some mesquite for flavor and took the meat to internal temp of 140. i pulled off the smoker and put on a pan and covered with foil and a towel on my counter for about an hour before i sliced it up. as you can see i got a beautiful smoke ring and let me tell you..these were like mini chunks of prime rib..juicy and tender
the shoulders and roast i treated the same as a standard pork shoulder...temp in the MES 40 set at 225 using mesquite again for flavor. took to internal temp of 165 than i double wrapped in foil and took to 205. pulled and placed in a cooler with some towels for a few hours. as you can see, had great pull back off the shoulder blade and i used my bear paws to shred all of them up. my buddy was greatly surprised with the flavor, tenderness and how juicy every thing was...his guide from texas said it was hard to smoke these items....well i guess his guide doesn't know how to smoke food than...this was my 1st time with wild boar...and i was very pleased with how every thing turned out.
Thanks for looking
he soaked the meat in ice water for 2 1/2 weeks changing water every two days to help mellow out the gamey flavor.
the back straps i washed and dried, put a very light coat of EVOO on them and sprinkled lightly with some steak rub
the shoulders and roast i washed, dried and covered with mustard, and a mixture of fat boys rub, brown sugar and pork rub
i did the back straps on my off set...had temp running about 185 used some bacon to help keep it from drying out. used some mesquite for flavor and took the meat to internal temp of 140. i pulled off the smoker and put on a pan and covered with foil and a towel on my counter for about an hour before i sliced it up. as you can see i got a beautiful smoke ring and let me tell you..these were like mini chunks of prime rib..juicy and tender
the shoulders and roast i treated the same as a standard pork shoulder...temp in the MES 40 set at 225 using mesquite again for flavor. took to internal temp of 165 than i double wrapped in foil and took to 205. pulled and placed in a cooler with some towels for a few hours. as you can see, had great pull back off the shoulder blade and i used my bear paws to shred all of them up. my buddy was greatly surprised with the flavor, tenderness and how juicy every thing was...his guide from texas said it was hard to smoke these items....well i guess his guide doesn't know how to smoke food than...this was my 1st time with wild boar...and i was very pleased with how every thing turned out.
Thanks for looking
