Today, I attempted my first Wild Hog Shoulder recently killed by my Daughter's Boyfriend. Following a good thaw, I boiled the shoulder in a saltwater mix for 15 min. I then applied Onion Salt, Ground Black Pepper, and a Rub. Throughout the smoke, I spritzed the meat w/ Apple Juice hourly and applied a basting of EVOO after 3 hours.
Using Pecan only, the shoulder smoked for precisely 6.5 hours until it reached 170 degrees. It was then removed from the Smoker, spritzed again w/ Apple Juice, and wrapped tightly in foil - where it sits now resting...
My new Firebox custom made by DirtGuy!
Straight from the 15 min. boil
Applied Onion Salt & Ground Black Pepper
Applied Rub
Fresh from the Smoker! 6.5 hours until reaching 170 degrees. Applied one last spritzing of Apple Juice and wrapped in foil.
Using Pecan only, the shoulder smoked for precisely 6.5 hours until it reached 170 degrees. It was then removed from the Smoker, spritzed again w/ Apple Juice, and wrapped tightly in foil - where it sits now resting...
My new Firebox custom made by DirtGuy!
Straight from the 15 min. boil
Applied Onion Salt & Ground Black Pepper
Applied Rub
Fresh from the Smoker! 6.5 hours until reaching 170 degrees. Applied one last spritzing of Apple Juice and wrapped in foil.