or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Wild Hog Roast w/qview
New Posts  All Forums:Forum Nav:

Wild Hog Roast w/qview

post #1 of 23
Thread Starter 
I'm finally able to smoke the wild hog roast from my freezer. I just finished seasoning it along with some split chicken breasts. It's going to depend on the weather, but my plan is to smoke them tomorrow. I used Jeff's rub. It was delicious on the chicken last time. I hope it's just as good on the roast.

The roast:

The chicken, kinda hard to see in the bags...sorry
post #2 of 23
Sounds good. I'll be checking back for qview.
post #3 of 23
Good Luck, Watching for Final Qview...
post #4 of 23
x2 PDT_Armataz_01_06.gif
post #5 of 23
Now let's forward to the smoke and Q!
post #6 of 23
Thread Starter 
I think the weather is going to cooperate today. I'm going to run some errands and I think I'll be putting them on the smoker today!!
post #7 of 23
Looks great!
post #8 of 23
Thread Starter 
Just pulled the chicken off at 167 deg, and wrapped it up to rest for about an hour.

post #9 of 23
Looks good. How's the roast coming along?
post #10 of 23
Thread Starter 
Seems to be doing well so far. The temp seems to be stalled at 135 degrees. I am resisting the temptation to increase the smoker temp though. I'll just give it some time.
post #11 of 23
Thread Starter 
I also made a crab and creamcheese filling and put in inside some portabello mushrooms caps and a few pieces of red and yellow bell peppers. I topped the mushrooms with a slice of pepperjack cheese just before I took them out of the smoker. I just had some of each along with some chicken..YUM..YUM!!

post #12 of 23
Everything is looking very good so far and I like what you did with the porabellas and the pepper jack adds that litle kick. Ok I have stalled long enough " where's the beef" I'll check back in later.
post #13 of 23
Thread Starter 


I took the roast off the smoker after about 5 1/2 hours. Took it to 160 and wrapped it up with a little apple juice and took it to 176. I took it off and double wrapped it and put it in the cooler with some towels. Rested for about 2 hours in the chest before I took it out for dinner. I sliced it and was very happy with the way it came out. For wild game it was tender and juicy and tasted very good.

Off the smoker:

Out of the cooler ready to slice:

Sliced and ready to eat:

Again, thanks for everyone's advice.
post #14 of 23
Man that all looks great! Love the stuffed ports. Thanks for sharing.
post #15 of 23
love the stuffed portobello mushrooms. i will have to try that this weekend.
post #16 of 23
That looks great! I would love to hunt for a wild hog!
post #17 of 23
Wild hog is some great stuff.. It's the only thing I miss about living on the west coast. Wild hog is especially good mixed with venison in an italian sausage. My freezer was always full of the stuff back in those day's. I shouldn't complain much though. Now I have Elk to chase, and keep a good supply of that on hand PDT_Armataz_01_34.gif

Great looking smoke!
post #18 of 23
Thread Starter 
It's challenging and very rewarding not to mention the meat is delicious. dare I say I almost prefer it to venison.
post #19 of 23
Thread Starter 
It cetainly does make good sausage. I usually get it made into cajun sausage with jalapenos and green onions. If I use it in a gumbo or a jambalaya, just about the only seasoning I have to use is a little salt. Everything else is covered by the sausage. I've only had elk one time and it was delicious.
post #20 of 23
PATCAP what do you mean by putting it on the cooler with towls? Sorry I am new to this and interested to lean
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Wild Hog Roast w/qview