Wild pig cook

[wittdog]

I just gave the foiled wp a squeeze and it feels like it’s pretty moist. I think I’m going to continue with the foil. I’ve done this before with brisket’s and also with butts, foiled at 160* and I’ve had good results. I’ll try to keep you informed.

 

[LarryWolfe]

I just gave the foiled wp a squeeze and it feels like it’s pretty moist. I think I’m going to continue with the foil. I’ve done this before with brisket’s and also with butts, foiled at 160* and I’ve had good results. I’ll try to keep you informed.

Open the foil in a bit and stick a fork in it, if the fork goes into the meat easily and you can twist it easily it's done. Not sure if you'll need to take it to the typical 190-200* range as you would a normal picnic/butt.

 

[wittdog]

I just gave the foiled wp a squeeze and it feels like it’s pretty moist. I think I’m going to continue with the foil. I’ve done this before with brisket’s and also with butts, foiled at 160* and I’ve had good results. I’ll try to keep you informed.

Open the foil in a bit and stick a fork in it, if the fork goes into the meat easily and you can twist it easily it's done. Not sure if you'll need to take it to the typical 190-200* range as you would a normal picnic/butt.

I just peeked at it and it’s a 170* I think that I’m going to have to take it up to somewhere near the 190*/200*. The meat is pretty moist but it’s going to need more time. It’s not quite tender enough yet. But I think it’s looking pretty good.

 

[Pigs On The Wing BBQ]

I agree with Larry. The ole fork test is what I use and have used for many years. As far as venison being " wild taste" it was not butchered right and also not to put too much blame on the butcher, It was not field dressed correctly. The venison we get from my bub and father melts like butter in your mouth. The great blond hunter (Val my wife) got 2 deer in 3 shots. She was so filled with excitement and shaking when it came time to gut them out a slit was made in the stomach. BAD news. You deer hunters know what that's like.

 

[zilla]

All of the ones I have smoked have been very lean. Some guys trap the hogs and feed them "Hog Finisher" A grain to help fatten them up. I don't know if this adds fat marbling or not. Larry is correct about pulling the wild hog early 155-160 and foiling it and stick it in a cooler for awhile. They can't take overcooking at all. Wild hogs or "feral hogs by the proper name" are not "Game Animals" They are domestic pigs that have escaped or have been set free for hunting 200 years ago. Because they are not game animals they do not have Game flavor. They do however have "More" flavor than your typical supermarket piggy. As feral hogs get older they often become cannibalistic and are prone to eating carrion. This can alter the flavor of a feral hog for the worse. The young ones taste great. Here are some pics of one I did this fall.


http://www.kodakgallery.com/photozilla/wild_hog

 

[wittdog]

Well I hope I didn't overcook it to much. I pulled it off at 173* and I am now placing it in a cooler to rest. Thanks again for all your help and I let you know how it came out, and tell my buddy to get some pics.

 

[LarryWolfe]

Well....................................how'd it turn out?

 

[wittdog]

I just got home from work. The guy I smoked it for really liked it. I don’t think that he was just saying that to be nice because he asked me if I would be willing to dry cure & smoke some hams, and make some BBQ out the shoulders of the pigs he is raising. I didn’t get any pics because he picked it up when I was sleeping .Truth be told it didn’t look very pretty because of the bacon wrap and lack of a rub. It did have a nice smoky color. I pulled some off after I took it off of Buford and placed it in a cooler, IMO the flavor was good but I wasn’t really happy with the texture, I don’t know if it was because I foiled at 130* ,or if I overcooked it or if it was the particular piece of meat. I’ll take the blame though . The lack of any noticeable fat on it really scared me. He seem to be genuinely happy the way it came out. I think it could have been better. The chickens I had on with it came out good. No pictures because to the batteries thing and my wife and kids torn into them. I would like to thank everyone for their input. It was nice to have people to bounce ideas off of and this cook was a good learning experience.

 

[Guest]

Glad it worked out Wittdog. Next on the agenda, spare battery for the camera. :grin: :!:

 

[wittdog]

Glad it worked out Wittdog. Next on the agenda, spare battery for the camera. :grin: :!:

We have spare’s for the camera, they were dead also. We haven’t been taking as many pics now that the kids aren’t as cute as they used to be and are starting to look like the oldman. :razz: I’ll have to get back on track I know how much you guys like your food porn. Even if it is of a substandard quality.