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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="kfreeze" data-source="post: 2555400" data-attributes="member: 79596"><p>You're doing it very similar to how I do pulled pork from wild pigs. Only thing that I can't stress enough is when you seal it up in foil, put some for of liquid in the foil with it and you will never dry the mest out. I use bbq sauce mixed with water, beer, marinades, or any combination of all or any ones of those things and it turns out great every time. Your final temp sounds good. Just don't let it get any higher than 200° or the meat will dry out. I generally stop at 190°. I also don't pay any attention to the meat temp when I start it in my smoker. I smoke it for 3-4 hrs until the the chips are all burned up, then I pull it out, wrap in foil with whatever liquid I want to keep it from drying out, and then finish it in the oven at 225° for however long it take to hit 190° internal temp.</p></blockquote><p></p>
[QUOTE="kfreeze, post: 2555400, member: 79596"] You're doing it very similar to how I do pulled pork from wild pigs. Only thing that I can't stress enough is when you seal it up in foil, put some for of liquid in the foil with it and you will never dry the mest out. I use bbq sauce mixed with water, beer, marinades, or any combination of all or any ones of those things and it turns out great every time. Your final temp sounds good. Just don't let it get any higher than 200° or the meat will dry out. I generally stop at 190°. I also don't pay any attention to the meat temp when I start it in my smoker. I smoke it for 3-4 hrs until the the chips are all burned up, then I pull it out, wrap in foil with whatever liquid I want to keep it from drying out, and then finish it in the oven at 225° for however long it take to hit 190° internal temp. [/QUOTE]
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Pulled pork from a wild hog... your experience?
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