Forums46
Topics538,321
Posts9,735,802
Members87,082
|
Most Online25,604 Feb 12th, 2024
|
|
|
Internal temp
#7899102
07/13/20 02:47 PM
|
Joined: Sep 2012
Posts: 16,034
Jimbo1
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Sep 2012
Posts: 16,034 |
Smoking a fresh sow hind quarter. What final internal temp should I aim for? TIA
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
|
|
|
Re: Internal temp
[Re: Jimbo1]
#7899123
07/13/20 03:13 PM
|
Joined: Sep 2012
Posts: 12,882
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,882 |
feral? I always go 165° minimum on feral pork... smoking a hind quarter, low & slow, I usually take to 180-200° depending on feel & tenderness.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
|
|
|
Re: Internal temp
[Re: PMK]
#7899131
07/13/20 03:19 PM
|
Joined: Sep 2012
Posts: 16,034
Jimbo1
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Sep 2012
Posts: 16,034 |
feral? I always go 165° minimum on feral pork... smoking a hind quarter, low & slow, I usually take to 180-200° depending on feel & tenderness. Yes, feral. Interweb is all over the place - from 145 to 195. Thanks
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
|
|
|
Re: Internal temp
[Re: Jimbo1]
#7899135
07/13/20 03:26 PM
|
Joined: Sep 2012
Posts: 12,882
PMK
THF Celebrity
|
THF Celebrity
Joined: Sep 2012
Posts: 12,882 |
yep, 145° on domestic is minimum ... 165° for feral (like pork sausage, ribs, chops) is minimum, for something as big as a whole shoulder or hind quarter and smoking, I take it on up to render more of the fat and it is more tender for slicing or pulling.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
|
|
|
Re: Internal temp
[Re: PMK]
#7899140
07/13/20 03:31 PM
|
Joined: Sep 2012
Posts: 16,034
Jimbo1
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Sep 2012
Posts: 16,034 |
yep, 145° on domestic is minimum ... 165° for feral (like pork sausage, ribs, chops) is minimum, for something as big as a whole shoulder or hind quarter and smoking, I take it on up to render more of the fat and it is more tender for slicing or pulling. Cool beans. Appreciate the info. Looks like it's going to cooking awhile!
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
|
|
|
Re: Internal temp
[Re: Jimbo1]
#7899191
07/13/20 04:35 PM
|
Joined: Oct 2004
Posts: 39,573
redchevy
THF Celebrity
|
THF Celebrity
Joined: Oct 2004
Posts: 39,573 |
Keep your smoking temp low will help it to not dry out.
It's hell eatin em live
|
|
|
Re: Internal temp
[Re: Jimbo1]
#7902563
07/16/20 01:10 PM
|
Joined: Jul 2018
Posts: 862
Thisisbeer
Tracker
|
Tracker
Joined: Jul 2018
Posts: 862 |
Because there is usually less fat on wild versus domesticated it will cook faster. Just keep an eye on it.
|
|
|
Re: Internal temp
[Re: Jimbo1]
#7902837
07/16/20 04:22 PM
|
Joined: Sep 2012
Posts: 16,034
Jimbo1
OP
THF Celebrity
|
OP
THF Celebrity
Joined: Sep 2012
Posts: 16,034 |
9hrs at 200 got it to 168 degrees. Shrank on the bone so I took it off and wrapped in foil for a couple of hours. Turned out pretty good for my first try. Great taste but very very lean so it was a hair dry.
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|