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help prepare hog hind quarter #6789453 06/10/17 07:26 PM
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samsamthemex Offline OP
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so I shot a hog this morning and want to put it on the UDS tomorrow! I have never smoked a hog. been all over the interwebs and still confused.

i am planning on doing an injection in the morning and slapping mustard and a rub. let is sit a few hours wrapped in saran wrap. throw on smoker at 200-225*

i see on youtube some mist it. is that necessary? what are they spritzing it with?

after a few hrs on the smoker should i wrap it to help keep the juices in and keep it frm drying out?


Re: help prepare hog hind quarter [Re: samsamthemex] #6789472 06/10/17 08:10 PM
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Get a gallon of water, warm it up and add 1c salt and two cups sugar. Stir till everything is dissolved. Dump it in clean ice chest. Drop that hog part in there and make more brine to cover it. Keep ice on it for overnight or a bit longer. Get it out, dry it off, rub w salt pepper garlic and smoke over hickory at 200 max until meat temp reaches 185 and pull to rest. Wrap in unwaxed butcher paper and overwrap that w clear kitchen wrap. Slices for sammiches or thick slices for dinner w veggies. Pull some for pulled pork BBQ. Enjoy.


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Re: help prepare hog hind quarter [Re: samsamthemex] #6789973 06/11/17 02:12 PM
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thanks cast.

I made the brine and let it soak for about 12 hrs. injected it with Tony Charerracs injection. added my rub,and let it set a few hrs. fired up the smoker and got it stable at 230-235*. so far it has been on about an hour! I was a lil excited and prob jumped the gun and put it on way to early. but i would rather have an early dinner then wife and kids crying cuz they are hungry. and since this is my first time with the UDS i wanted to be sure and have plenty of time!!

maybe i can figure out my photo bucket login and then maybe figure out how to post pics.

Last edited by samsamthemex; 06/11/17 02:18 PM.

Re: help prepare hog hind quarter [Re: samsamthemex] #6789979 06/11/17 02:17 PM
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If you want to spritz with anything you can do a mix of half apple cider vinegar and half apple juice. I use that on ribs and butts all the time.

Re: help prepare hog hind quarter [Re: samsamthemex] #6789984 06/11/17 02:23 PM
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Be sure it's cooked through. Must be 185 in several places through the piece. If you run outta time, pull and wrap in HD foil and finish in the oven. Enjoy!


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Re: help prepare hog hind quarter [Re: samsamthemex] #6789987 06/11/17 02:29 PM
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Originally Posted By: samsamthemex
thanks cast.

I made the brine and let it soak for about 12 hrs. injected it with Tony Charerracs injection. added my rub,and let it set a few hrs. fired up the smoker and got it stable at 230-235*. so far it has been on about an hour! I was a lil excited and prob jumped the gun and put it on way to early. but i would rather have an early dinner then wife and kids crying cuz they are hungry. and since this is my first time with the UDS i wanted to be sure and have plenty of time!!

maybe i can figure out my photo bucket login and then maybe figure out how to post pics.


I hate photobucket. Try posting them direct. Click onto the fifth little box above the reply box. Follow the directions.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: help prepare hog hind quarter [Re: samsamthemex] #6791314 06/12/17 10:26 PM
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I had bad luck with brining my last hind quarter.

The next time I just used a rub with extra salt, and let it sit in the fridge for 24 hours. I then smoked it for around 6-7 hours, chopped it like you would chopped beef, put it in a pan, put some sweet baby rays bbq sauce, onions and a few jalapenos on top, covered, and put it in the oven at 225 degrees for about 3 hours. Turned out awesome!

Re: help prepare hog hind quarter [Re: samsamthemex] #6791786 06/13/17 11:17 AM
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My hog hind quarter didn't turn out so good either. Was a lil tough and dry. Maybe no brine either next time. I still have another hind quarter and know where to find more pigs. Flavor was good. I put it in the over after smoking about 8 hrs and put it in the oven about 2 hrs at 225*.

My brisket was good to. Moist and very flavor full. Gunna try again this weekend. Maybe not the pig but deff
Some ribs or brisket.


Re: help prepare hog hind quarter [Re: samsamthemex] #6791943 06/13/17 02:15 PM
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I just pulled the last of the smoked leg I did. It was full of juice that flowed when I sliced it. Kept that juice BTW. We ate sliced pork until we were done, so I pulled it and we just started over. I used the juice to plump up the PP.


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Re: help prepare hog hind quarter [Re: samsamthemex] #6792103 06/13/17 04:30 PM
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I have smoked a lot of them..
I don't do anything special.. just season with a good bbq seasoning that you like..
slow smoke them like a brisquet intil it gets to like 165 or so

Re: help prepare hog hind quarter [Re: samsamthemex] #6792174 06/13/17 05:30 PM
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You guys are spot on for the smoking, be it brine or like a brisket.
I do the Franklin technique ( Franklin BBQ- Austin) by wrapping the meat once done in butcher paper, then a towel and let it sit in an empty ice chest for a few hours. Juicy every time.

Re: help prepare hog hind quarter [Re: samsamthemex] #6792177 06/13/17 05:31 PM
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Oh, removing the thigh bone will let the meat cook more evenly

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