Having trouble with hog shoulder.

Discussion in 'Wild Game' started by lennyluminum, May 31, 2016.

  1. I smoked 2 hog shoulders this weekend and they came out pretty dry. Had the same problem on my last hog shoulder smoke too.
    I usually don't have any trouble with these.

    I always Smoke these in a foil pan and cover with foil at 165*. Pull it out at 205*

    Should I add some liquid into the pan while smoking or maybe wrap them in bacon?

    Any ideas?
    Using a gosm propane smoker at 225* or as close to it as I can get.

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  2. Hello.  Have you changed your supplier?  Now days folks are more and more afraid of fat.  Producers are trying to produce leaner cuts of meat to meet demand.  As I am sure you know, the leaner the cut of meat the more likely it can dry out.  If you can't get the fat and collagen content you may have to add a liquid and spend more time steaming and maybe pull it sooner and slice the shoulder.  Just an idea.  Keep Smokin!

  3. The supplier is nature, this is wild hog meat not store bought.

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  4. unclejhim

    unclejhim Smoke Blower

    I wrap mine in bacon. I guess you could brine it also. Nothing like wild pig.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Is that your first shoulder from Nature....   wild animals have much less fat than farm raised.... the meat needs to be cooked differently....

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