Wild Hog shoulders and ribs with QVIEW!

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loosechangedru

Meat Mopper
Original poster
May 15, 2011
167
113
Gainesville, FL
I was gifted some wild hog meat by my boss! 2 shoulders and a rack of ribs, from a younger one. I've aways gotten my pork from the grocery store, so this will definitely be a new experience. 

I didn't feel like settin up my Weber Smokey Mountain, so I tried to use my Weber Spirit as a smoker with some mesquite wood. Treated the shoulders like any pork butt I'd usually get: smoke in 225-250 degrees until IT of 205.



Ribs got the 2-2-1 method with a little beer in it (Fat Tire). Stuck all this meat in the fridge for later. Sidenote, the membrane never comes off this easily when I used grocery pork. Had to get a shot.



Wrapped, stacked and ready to go


Home made smoke pouch. Gonna make a bigger one next time, didn't get as much smoke as I wanted.


Ready to go!


A couple hours in


Ribs turned out great. So tender, there's a lot more meat on there than you can see.


The meat in my left hand is sliding off as I held it for the pic!


The aftermath...


Shoulders did great as well. Chopped one up and shredded the other.



 
The meat want nearly as gamey as I thought it would be. Still mildly gamey, but only enough to add to the flavor, not distract :)

I'm told this is because it was young.
 
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