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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="Danny1030" data-source="post: 2555380" data-attributes="member: 84466"><p>I suggest a cook temp of 225°-250°. You can wrap at an IT of 145-150 to preserve moisture as it's done taking smoke at that point anyway. Also when wrapping, a decent amount of squirt butter will help things stay good and juicy. You will need rest it for a couple of hours after cooking to let all of the connective tissue completely break down and get tender. I use a small cooler packed full of towels.</p></blockquote><p></p>
[QUOTE="Danny1030, post: 2555380, member: 84466"] I suggest a cook temp of 225°-250°. You can wrap at an IT of 145-150 to preserve moisture as it’s done taking smoke at that point anyway. Also when wrapping, a decent amount of squirt butter will help things stay good and juicy. You will need rest it for a couple of hours after cooking to let all of the connective tissue completely break down and get tender. I use a small cooler packed full of towels. [/QUOTE]
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Pulled pork from a wild hog... your experience?
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