Hello,
I am smoking some backstraps from a wild hog I shot this weekend. I am using a masterbuilt electric smoker at 225. I am using hickory and apple. My question is...this piece of meat is so lean, what internal temperature should I us before I take it off and foil it? Thanks
I am smoking some backstraps from a wild hog I shot this weekend. I am using a masterbuilt electric smoker at 225. I am using hickory and apple. My question is...this piece of meat is so lean, what internal temperature should I us before I take it off and foil it? Thanks