Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Small wild hog--need time and method guidance
I have a small wild hog that weighed 22 pounds before skinning and removing the lower legs and head. It is basically about 10-12 pounds and will fit on my large. I'm trying to figure out if I need to do anything more than some Byron's and cook it like I would cook a butt, or some ribs: low and slow at 225-250. It is lean looking, so I am having a hard time accounting for how long it will take. I'm estimating six-seven hours since I can cook thick baby backs in that time and the thickest portions aren't that much thicker. The "hams" are quite small. I am even a tad nervous about it drying out since I skinned it and there is not a significant fat cap.
I have read that young pigs have a lot more collagen in their muscle and will stay quite moist, but those recipes were for whole suckling pig. In any event, cooking a "whole" wild hog seems both tricky and simple. I am interested if anyone has some do's and don'ts or can help on time estimates.
Thanks in advance.