Time to try some smoked wild pig pulled pork

[doughboysigep]

So I am getting around to smoking some of the wild pigs I shot this winter in Florida. Here's the game plan:
- brine 2 front shoulders (~24 hrs) and just inject 1 ham (apple juice/apple cider vinegar/rub)
- smoke them in pans (covered in some nice fatty bacon) around 225 degrees to about 160 internal temp (have a full water pan)
- wrap them up (likely slathered in some squeeze butter) for another couple hours to get to 180 or so; see how pullable they are and determine if any more time is needed
- pull (with bacon) and add back in juices from pan and add some sauce (likely 2 different batches - a mustard BBQ and a sweet BBQ)

From what I have read, keeping them moist is the key (hence the brine, bacon, butter). Anybody have any other experience, thoughts, ideas??

 

[Bearcarver]

Sounds Good,
However Since you're doing a Wild Pig, and injecting, I'd use a higher smoker temp to get it from 40° to 140° in less than 4 hours (Danger Zone).
And you are likely to find you have to go to over 200° IT to be able to pull it, without busting your own butt.

Bear

 

[doughboysigep]

Roger that. Thanks.
Just did a quick search and shouldn't have any "danger" as long as the meat get to 160+ IT. Since I will be going to 180-200, I should be ok (even at 225 or 235 smoker temp)(??).

 

[Bearcarver]

Roger that. Thanks.
Just did a quick search and shouldn't have any "danger" as long as the meat get to 160+ IT. Since I will be going to 180-200, I should be ok (even at 225 or 235 smoker temp)(??).

There are guys who can explain this better than me, but Going to 160° doesn't get rid of everything that was developed earlier. You would think that, but not necessarily true, neither is 180° or 200°.

Bear

 

[zwiller]

Have not smoked wild game, but I am with Bear. I would do it by the book due to feral hog. I can tell you from experience that the small differences in temps from 225F to 275F have absolutely no impact on flavor. I tested back to back and there are plenty of posts supporting this. I am a huge injection fan and think your injection will really help reduce gaminess. All this being said, If those were mine I'd cure in Pop's brine low salt and cold smoke 24rs over a couple of days (winter) or grind for some sausage rather than trying to make PP from a lean protein but will admit your strategy to load up on fat sounds good. Best of luck!

 

[doughboysigep]

So it went pretty well, I think. I brined all 3 quarters, for 36 hrs. (water, salt, sugar). Injected them with apple juice, apple cider vinegar, syrup, rub. Rubbed with a "sweet heat" rub and then barded with bacon & rubbed again. Smoked (in pans) at 250 for about 5 hours (with apple/cherry/maple pellets). Got a little higher than I wanted - 175. Then wrapped for 2 more hours. Again got a bit higher - hind was at 207+. Took off and pulled the hind. Tried pulling the front shoulders would not pull! No way no how (200+). So I cut off the meat and chopped one shoulder and chunked up the other. Thought the meat would be terrible but it was rather tender. Think it was all a little over done but in bbq sauce (3 different Sweet Baby Rays) it all came out pretty good.

 

[Bearcarver]

Sounds good!!
Usually being unable to pull is from not being done enough & rested.
Mine usually pull great between 203° and 208°.
No Pics?

Bear