Smoking Wild Boar? O/T

[paulaboutform]

I've been hitting the smoker heavy as of late. Doing competition style baby back ribs, Louisville style side ribs, Boston butt for pulled pork, spatchcock chicken, etc... I put some wild Russian ribs in the smoker last weekend but they simply weren't great. Different fat content and so on. Anyway, I'm thinking of taking the Boston butts off any hogs I may get this November but thought I'd check with the veterans to see if it's worth doing or I'll turn the works into delicious Italian sausage once again. Any experienced input greatly appreciated. Thanks.

Paul

[georgiaboy]

Any boar I kill over a 100lbs gets turned into sausage.

[Normous]

You remember where I live right?

[amythntr]

I've been hitting the smoker heavy as of late. Doing competition style baby back ribs, Louisville style side ribs, Boston butt for pulled pork, spatchcock chicken, etc... I put some wild Russian ribs in the smoker last weekend but they simply weren't great. Different fat content and so on. Anyway, I'm thinking of taking the Boston butts off any hogs I may get this November but thought I'd check with the veterans to see if it's worth doing or I'll turn the works into delicious Italian sausage once again. Any experienced input greatly appreciated. Thanks.

Paul

.... I think he's starting to put together the Boofest 2017 menu!


Anthony

[paulaboutform]

You guys are no help at all!
1. Even the 200-250lbs hogs I hunt are delicious but I was curious about doing the pulled pork specifically.
2. Norm, I've got your address and nothing would please me more than coming over and spending some time at your grill.
3. Anthony, I'd love to do some competition style pulled pork on Don's smoker for Boofest.....and I think Karin would also love it just to get me out of her spam!

Paul

[Kegbelly]

Paul, I only tried it once so I'm certainly no expert. But I tried smoking a butt from a big sow I shot 6 or 7 years ago. It tasted great but was not what you think of when you think of juicy tender pulled pork butt. Maybe I messed it up, I don't know, but the texture of the meat was more like a picnic-style cut or a ham for slicing instead of pulling/shredding. The meat is a lot leaner and has a tighter grain and while it tasted great, it was not 'pulled' pork.
That said, I have had some wild hog pulled pork that was excellent so I'm leaning toward I didn't do something right. The few oinkers I've got since then I get a few cuts like pork chops and loins and the rest goes into sausage, including rib meat. I tried those too and was not impressed with my results either. And I do some fantastic ribs. For butts I've stayed with farm raised pork but I keep hoping to get another chance at it. Good luck!

[amythntr]

You guys are no help at all!
1. Even the 200-250lbs hogs I hunt are delicious but I was curious about doing the pulled pork specifically.
2. Norm, I've got your address and nothing would please me more than coming over and spending some time at your grill.
3. Anthony, I'd love to do some competition style pulled pork on Don's smoker for Boofest.....and I think Karin would also love it just to get me out of her spam!

Paul

.....ah the Excalibur Censor....I gather you meant Kitchen1

Anthony

[newbie]

paul you can bring your smoker over anytime and experiment all you want....

[mbc4]

Paul shot a couple in early spring about about 130 and 170 lbers, first 2 ever anyway smoked the front shoulders at 250ish for around three hours and pulled them at 185it rested them 1hr they turned out great going to do the same with a couple of hinds. The rest /went into italian sausage which was really good

[mbc4]

forgot a must try Bad Byron's butt rub!!!!

[paulaboutform]

Great info guys, thank you....Mike, it'd be my pleasure! Man, I wish you guys didn't live on the opposite side of the country!

Paul

[paulaboutform]

forgot a must try Bad Byron's butt rub!!!!

I'm sure it's delicious, I just have a hard time buying rubs and sauces. I prefer making my own and building the flavor profiles I want. I like the slightly sweet with savory and some heat on the back end.

Paul

[UPSMAN]

We just let the buzzards eat em'.

[paulaboutform]

We just let the buzzards eat em'.

Dennis, ya don't know whatchyer missin sun!

Paul

[flightattendant100]

We just let the buzzards eat em'.

Josie Wales said " Buzzards gotta eat too"