front quarter sugestions. HOG

Discussion in 'Pork' started by smokeyjman, Apr 18, 2014.

  1. smokeyjman

    smokeyjman Fire Starter

    Ive got a front hog quarter thawing out.

    I plan on smoking it sunday. Can i cook this like a brisket to an IT of 200? Or should i pull it at 165?

    Can you only succesfully cook certain cuts of certain meat brisket temperatures?

    With pork loin from the grocery store i cook til 145. But ive never cooked anything to brisket temperature and i dont want pulled pork
    Id rather slice it


    Suggestions?

    I am planning on keeping it simple and stayimg with worscechetire sauce salt and pepper.

    Being a wild hog id assume cook to 165 on my maverick, to be safe. Or does 145 suffice for all pork?

    Tips and suggestions please.
     
    Last edited: Apr 18, 2014
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Personally I would smoke it like a Pork Butt or Shoulder. Smoke it at about 250* smoker temp to 200* IT for pulling, but if you want to slice it, just pull it out at about 190* IT, let it rest, then slice it.

    I wouldn't trust Wild Boar at 145* like regular Pork.

    Bear
     
  3. smokeyjman

    smokeyjman Fire Starter

    Thanks a lot. Im not sure of the weight. I was hoping to start this morning but i will probably start it tonight. I figure to get up to 190 it would take quite a bit of time... 12 plus hours
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    I think mr Bear has you covered . Agree 100% hope that hog comes out good. Take pictures !
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I roll mine at 220, and 20 yours for a 9lb. butt is common. So you are definitely looking at 12+
     
  6. smokeyjman

    smokeyjman Fire Starter


    I forgot out of the smoker pics. I have another quarter in the freezer. I pulled at 196. Did only worchestire and pepper. Added some baby ray to my pulled pork.

    We decided to pull it as it was falling aprt so easily. More to come
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice looking Pulled Pork!!![​IMG]

    If you wanted to slice it, you had to pull no later than 190*, like we mentioned earlier.

    However like I said that's some real nice looking Pulled Pork!![​IMG]

    Bear
     

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