Rttoys
Red Skull Member
My buddy’s daughter shot a hog the other weekend at a youth hunt and it was a good size (about 30#) to keep for the pit. I shoot hogs all the time at the farm, but I usually only grill/smoke them up if they are small (3-5#) but anything bigger is left for coyotes. I haven’t smoked a hog like this before. What should be my game plan? I figure to rub it with my seasoning, put it on meat side up and slop it occasionally. I’m figuring 8 hours to get to 206 internal for a pulled pork type deal.
sound about right? Any particular sprits/slop/marinate that might work? Layer it with onions? What ya got?
sound about right? Any particular sprits/slop/marinate that might work? Layer it with onions? What ya got?