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friend shoot a wild pig, fired up 35 gal UDS. had tenderloins, loins and two butt pcs. Mustard and dry rub over night. Tied tenderloins together and also the loins. Wrapped tenderloins with bacon and put Rosemary on loins. smoked to 150 deg. Butts toe 160 and the foiled and smoked to 205. Made some barbecue sauce for the pulled pork using smokey drippings.
Tenderloins in bacon were outstanding and tender. The loins taste great but will need to be sliced thin. I liked the apple for smoking the pork. Used some fat and dripping for a barbecue sauce for the pulled pork, outstanding. Need another pig. It is fun making the smoking things. I think next I get the big box out and do some cold smoking of cheese and salmon before it gets too hot outside.
I find the 35 gal drum is just the right size for me, with two racks and the dome top you can do a lot of smoking. I can use the Cabal's electric element with Harbor Freight router controller or a basket of charcoal.
so that's what i did. i smoked some cheese.
see what you made me do Bigrub
it is a lot leaner. you have to be careful not to dry it out. it taste great!
I can honestly say "it's the best damn meat God put on his green earth!" That cruelly verbatim of what my uncle says....he is absolutely right.
- 4,285 Posts. Joined 5/2013
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Good lookin meat. OK. I was station in El Toro and did basic at San Diego so I gotta ask. Where the HE11 do you shoot a wild pig in that area?? Gang members ok, but wild pig? BTW. I hear gang members can be a little tough so marinade id advised. Keep Smokin!