First time I will be smoking wild hog is there anything I need to do to the meat prior to the smoker i.e. brine the meat or anything like that?
Brining will keep the meat a lot moister but be careful as you can get some nasty clashes between the flavors of the brine and the smoke.
I don't brine pork. But I do a heavy dry rub. Try to do it the night before, or early the morning of..
There are plenty of rubs you can buy, but I make my own
salt/pepper/smoked paprika/onion powder/garlic powder/evergladeds heat/light brown sugar
Smoke on indirect heat away from flame, with a very faint plume of smoke(too much smoke is bad, rancid tasting )at about 225*~250*. Once meat hits 140*, it will not take on any smoke flavor. Wrap in foil. or put in a baking pan and wrap in foil tightly. You can even finish it off in oven at this point
Take it to 180* if you want it just as sliced pork. If you take it on up to 205*, you can then make pulled pork
i smoke mine with just everglades seasoning rubbed on it and put on the smoker at 225 until the internal temp is 200-205..
So good!
What is the best meat for smoking?
