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Smoked Wild Hog...With Q-View

Discussion in 'Pork' started by smoke farmer, Dec 19, 2010.

  1. Still had half a wild hog in the freezer so we smoked it in my UDS for a Christmas Party with friends.Cut it up and rubbed the night before.Got the barrel going with Kingsford Comp.coals and Hickory chunks,put the meat in it took about a hour to get it to settle in at 237 degrees and it cruised on that temp for 7 hours with very little adjustment.Foiled it at 165 degrees and finished off in the oven for 5 more hours to 195 degrees.Being wild and little fat it was plenty tender but still had to chop it up for sandwiches.It turned out with a great smoke flavor and everyone loved it.



  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Sounds yummy!   I miss hunting wild hogs out on the west coast.  My favorite was mixing wild hog and vension together in an italian sausage...
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I will be doing one of these after the holidays.  It is half hog and will be cooking it whole.  No head.  LOL

    I plan on cooking it at 250F  to internal temp of 210F with my own rub.  I think I will cook it skin side down to hold in the moisture some and foil it at about 4 hrs in.  Any suggestions? 
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Yummie!! That looks awesome.
  5. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    I had wild boar steaks and sausages a few years back and they were awesome!

    Looks Great!

  6. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Man that really looks good - I would love me some of that for sure