front quarter sugestions. HOG

smokeyjman

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Original poster

Feb 22, 2014

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texas

• Apr 18, 2014

• #1

Ive got a front hog quarter thawing out.

I plan on smoking it sunday. Can i cook this like a brisket to an IT of 200? Or should i pull it at 165?

Can you only succesfully cook certain cuts of certain meat brisket temperatures?

With pork loin from the grocery store i cook til 145. But ive never cooked anything to brisket temperature and i dont want pulled pork
Id rather slice it


Suggestions?

I am planning on keeping it simple and stayimg with worscechetire sauce salt and pepper.

Being a wild hog id assume cook to 165 on my maverick, to be safe. Or does 145 suffice for all pork?

Tips and suggestions please.

 

Last edited: Apr 18, 2014

Bearcarver

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• Apr 19, 2014

• #2

Personally I would smoke it like a Pork Butt or Shoulder. Smoke it at about 250* smoker temp to 200* IT for pulling, but if you want to slice it, just pull it out at about 190* IT, let it rest, then slice it.

I wouldn't trust Wild Boar at 145* like regular Pork.

Bear

 

smokeyjman

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Feb 22, 2014

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texas

• Apr 19, 2014

• #3

Thanks a lot. Im not sure of the weight. I was hoping to start this morning but i will probably start it tonight. I figure to get up to 190 it would take quite a bit of time... 12 plus hours

 

hambone1950

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Jul 23, 2012

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Metrowest Boston , ma.

• Apr 19, 2014

• #4

I think mr Bear has you covered . Agree 100% hope that hog comes out good. Take pictures !

 

foamheart

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Apr 4, 2013

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• Apr 19, 2014

• #5

smokeyJman said:

Thanks a lot. Im not sure of the weight. I was hoping to start this morning but i will probably start it tonight. I figure to get up to 190 it would take quite a bit of time... 12 plus hours

Click to expand...

I roll mine at 220, and 20 yours for a 9lb. butt is common. So you are definitely looking at 12+

 

smokeyjman

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Feb 22, 2014

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texas

• Apr 29, 2014

• #6

20140420_123540.jpg

• smokeyjman
• Apr 29, 2014

I forgot out of the smoker pics. I have another quarter in the freezer. I pulled at 196. Did only worchestire and pepper. Added some baby ray to my pulled pork.

We decided to pull it as it was falling aprt so easily. More to come

 

Bearcarver

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Macungie, PA

• Apr 29, 2014

• #7

Nice looking Pulled Pork!!!

If you wanted to slice it, you had to pull no later than 190*, like we mentioned earlier.

However like I said that's some real nice looking Pulled Pork!!

Bear