Hey Smokers,
Well I gave Boston Butts a first time try. What I wanted to do was to have pulled pork but, I had to go a round about way to get there. First off I hate my smoker....It would not get to temperature so I ended up moving everything, water pan included to my grill. My grill stayed a nice and consistent 250 degrees. I will try to add pictures and finish up the story. The first is after seasoning and on the way to the smoker. I brined both pieces overnight. The piece on the left is wild boar and the piece on the right is domestic. I only wish I would have had bacon to wrap the wild boar in!!!!
I started off with some apple chips but of course they wouldn't last long on the charcoal so I followed them up with some hickory. I poured beer in the water pan to try and add a little more flavor. I did place the wild boar on the lower rack to allow the fat to drip down on it from the domestic which had a nice heavy layer of fat on it.
Here they are after about 6 hours. I actually did them like I normally smoke ribs. 3 hours open, 2 hours in foil and 1 hour open. In this picture the wild is on the left and domestic on the right. The wild had a bit more flavor but, was a little tougher than the domestic. Both pieces tasted wonderful but, could not actually pull either piece. We ate a few sandwiches by just cutting them. Here come the round about method. I took the remainder of the pork and place it in a slow cooker with a bottle of Habanero BBQ sauce from a local business near where I live. I don't have pictures of the finished product but, I can tell you that the taste was wonderful. Would just like to have been able to do it in my smoker and not have to rely on the slow cooker to finish it up or use my grill. Hope you enjoyed this, sorry about the length, long story.
Jay
Oh yeah there were some brews enjoyed also!!!!
Well I gave Boston Butts a first time try. What I wanted to do was to have pulled pork but, I had to go a round about way to get there. First off I hate my smoker....It would not get to temperature so I ended up moving everything, water pan included to my grill. My grill stayed a nice and consistent 250 degrees. I will try to add pictures and finish up the story. The first is after seasoning and on the way to the smoker. I brined both pieces overnight. The piece on the left is wild boar and the piece on the right is domestic. I only wish I would have had bacon to wrap the wild boar in!!!!
I started off with some apple chips but of course they wouldn't last long on the charcoal so I followed them up with some hickory. I poured beer in the water pan to try and add a little more flavor. I did place the wild boar on the lower rack to allow the fat to drip down on it from the domestic which had a nice heavy layer of fat on it.
Here they are after about 6 hours. I actually did them like I normally smoke ribs. 3 hours open, 2 hours in foil and 1 hour open. In this picture the wild is on the left and domestic on the right. The wild had a bit more flavor but, was a little tougher than the domestic. Both pieces tasted wonderful but, could not actually pull either piece. We ate a few sandwiches by just cutting them. Here come the round about method. I took the remainder of the pork and place it in a slow cooker with a bottle of Habanero BBQ sauce from a local business near where I live. I don't have pictures of the finished product but, I can tell you that the taste was wonderful. Would just like to have been able to do it in my smoker and not have to rely on the slow cooker to finish it up or use my grill. Hope you enjoyed this, sorry about the length, long story.
Jay
