Smoked wild hog leg

[Longhunter89]

The finished product.

Smoked wild pork shoulder, braised in broth cooked with celery, homegrown sweet potatoes, onion soup mix and garlic. With Irish soda bread on the side. Sure was good!

 

[Cool Hand Luke]

Yes sir, sure looks gooood

 

[menhadenman]

Wow! What temp and how long?

 

[tjchurch]

Looks awesome.

 

[antharper]

It sure looks good !

 

[Longhunter89]

Wow! What temp and how long?

225 degrees. I'm not sure what time probably a couple hours at least. I pulled it off the smoker at 165. Put it in the pan added liston onion soup mix, sweet potatoes, celery and onions, garlic, maybe a pint of water. Then back in the smoker covered for another couple hours. I pulled it out of smoker when it hit 205 degrees-just like you would a boston butt. Turned put really good. I will say it's best if you shred meat them let it soak in liquid for about a hour before serving-really helps it soak up all the flavors.

 

[Paymaster]

The finished product.

Smoked wild pork shoulder, braised in broth cooked with celery, homegrown sweet potatoes, onion soup mix and garlic. With Irish soda bread on the side. Sure was good!



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Man Yeah!!!

 

[DynamicDennis]

Almost makes me wanna clean one. Maybe I can get a slick belly sow, but hopefully I do not see any.