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Smith's Wild Hog

jay smithjay smith Posts: 3
edited 5:37AM in Pork
IngredientsYour choice of Rub

Crab Boil Injectable Marinade

6-8 Lbs Shoulders

4-6 Lbs ButtsInstructionsFirst, after the hog has been quartered into shoulders and butts I soak it in 1/2 cup of vinegar and ice water (ice chest is the easiest reservoir). Make a "slush" and change the water daily. It should take 3-4 days.
Now pat the shoulders and butts dry place your rubs. Set the egg up for indirect cooking place your chips and get it to 225. I cook them to an internal temp of 150 then wrap in foil. Once your themp hits 170 take it off. You wont be able to pull it because its so fibrous Slice it and enjoy, a little barbecue sauce never hurts. NotesIt may take a couple of tries to get it right!Number of Servings: 20Time to Prepare: 3-4 days
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