or Connect
New Posts  All Forums:Forum Nav:

Wild Hog - Page 2

post #21 of 23
I smoke mine up to 160 with rub and mustard then foil wrap and leave in smoker up to 200.... My favorite taco and borito meat by far smoked wild piggy!
post #22 of 23
So how did it turn out??? I am really anxious to hear!
post #23 of 23

you have to smoke the shoulder to at least 180 degrees to get the collagen (fatty connective tissues which can make the meat tough if not broken down by the heat but also help the tast cuz of the fat) broken down.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wild Game