Smokin' a hog

[JeffJ]

Well the "yote trap hog" is quartered and READY. Im embarrased to admit I havent cooked a wild hog in over six years. Im looking for a good rub or prep for the hams and shoulders for the smoker...

Thanks.

[Tommyh]

i like to roll mine in a large paper wrapping and smoke it that way

[JeffJ]

TTT to the folks bored at work today

[jlptexashunter]

Did you leave the skin on?

[aggie2000tx]

I got a rub from Kroger the other day that is called Pork Delight and it was great on the pork loin that I smoked a few weeks ago. You can also rub it with Grub Rub from Academy and that is good as well.

[Burntorange Bowhunter]

i like to roll mine in a large paper wrapping and smoke it that way

Puff, puff, give.....

[cantexduck]

Use Billy(BOB) way of cooking it. I did it for the first time last summer. VERY good. Fed a crowd of 30- they all loved it.

[Cajun Blake]

Puff, puff, give.....

i like to smoke mine via "hydro"





actually I recv'd some Hawg Rub from HawgLite (site sponsor) and used it on a hind 1/4 roast - very good stuff with great flavor

[txpigsticker]

Look around for some zacks sweet rub and add some brown surgar and some tony's, Rub the whole thing down inside and out. Cook the pig to about 160deg interal temp.We keep the pit around 225 and it takes about 4hr on a 50-60lb hog. After you reach your internal temp you can add some bbq to the meat add as much as you like or as little just rember that it will glaze over bad and have a burnt taste to it if you leave it on the pit to long(about an hour or so just watch the meat) .let the hog cool down and enjoy when everyone's done eat keep all the scrape and make pulled pork with it just like you would make chopped beef