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Having trouble with hog shoulder.

post #1 of 5
Thread Starter 
I smoked 2 hog shoulders this weekend and they came out pretty dry. Had the same problem on my last hog shoulder smoke too.
I usually don't have any trouble with these.

I always Smoke these in a foil pan and cover with foil at 165*. Pull it out at 205*

Should I add some liquid into the pan while smoking or maybe wrap them in bacon?

Any ideas?
Using a gosm propane smoker at 225* or as close to it as I can get.


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post #2 of 5

Hello.  Have you changed your supplier?  Now days folks are more and more afraid of fat.  Producers are trying to produce leaner cuts of meat to meet demand.  As I am sure you know, the leaner the cut of meat the more likely it can dry out.  If you can't get the fat and collagen content you may have to add a liquid and spend more time steaming and maybe pull it sooner and slice the shoulder.  Just an idea.  Keep Smokin!

Danny

post #3 of 5
Thread Starter 
The supplier is nature, this is wild hog meat not store bought.

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post #4 of 5

I wrap mine in bacon. I guess you could brine it also. Nothing like wild pig.

post #5 of 5

Is that your first shoulder from Nature....   wild animals have much less fat than farm raised.... the meat needs to be cooked differently....

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