I getting very close to my target weight and I am going to be able to use my smoker for things other than veggies and eggs. My first smoke I think is going to be a bone-in pork roast from the hind quarter of a wild hog I harvested. I plan to slice the meat. This cut of meat tends to be a little tough and there is very little fat on the wild hogs down here because of the heat. Does anyone have any advice for a very novice smoker to make sure this roast comes out tender and juicy???
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8/31/09 at 7:52pm