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Super with the 7:15 hog #8821621 03/21/23 06:31 PM
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Bones72 Offline OP
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Did one of the picnic roasts (aka the top of the Boston butt/shoulder) of the 7:15 pig the other day. He was awesome! Brined the bone in roast in kosher salt, brine sugar water and a smidgen of apple juice overnight then put a rub of jalapeño powder, fresh cracked black pepper and bit of ground cosher salt and mustard seed. Put on the smoker burning post oak at 250 for about five hours until he hit 178 internal temp, then let him rest for 15 minutes. Coleslaw, tater salad,and homemade barbecue sauce slice em thin and layered em on some bolilos and oh man it was a feast.

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Re: Super with the 7:15 hog [Re: Bones72] #8821625 03/21/23 06:38 PM
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yummy

Re: Super with the 7:15 hog [Re: Bones72] #8821654 03/21/23 07:36 PM
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If the hogs will come back, maybe you can have another one. Looks like Ol 7:15 is getting the super cooking treatment. You make good tater salad?


Not my monkeys, not my circus...
Re: Super with the 7:15 hog [Re: Bones72] #8821656 03/21/23 07:39 PM
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Dang that’s some good looking pork!



Re: Super with the 7:15 hog [Re: Bones72] #8821657 03/21/23 07:43 PM
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Bones72 Offline OP
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Family ok on tater salad. Sometimes struggle with getting taters too the right doneness either over or under and with eyeballing 5he right of mustard.

Re: Super with the 7:15 hog [Re: Bones72] #8821693 03/21/23 08:31 PM
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pop r Online Content
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food up

Re: Super with the 7:15 hog [Re: Bones72] #8821723 03/21/23 09:27 PM
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Don't you wish he could see himself now...


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Re: Super with the 7:15 hog [Re: Bones72] #8821735 03/21/23 09:49 PM
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I think this is him. Call it a ‘before’ picture. Above is the OP’s ‘after’ picture.
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Not my monkeys, not my circus...
Re: Super with the 7:15 hog [Re: Bones72] #8821760 03/21/23 10:57 PM
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Great looking roast!


All that is necessary for the triumph of evil is that good men do nothing. Edmund Burke
Re: Super with the 7:15 hog [Re: Bones72] #8823480 03/25/23 02:35 PM
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Oh, man, and look at that bark! Was it tender taking it up to 175? Guessing that several hours above 160 would get those collagens dissolving, but I keep seeing a "magic temperature" of 203 degrees.

Re: Super with the 7:15 hog [Re: Bones72] #8823529 03/25/23 05:34 PM
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Bones72 Offline OP
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Yep extremely tender and juicy, bout like a good brisket. Just wanted to get em at least close to 180 to kill trichonosis as it is still possible in wild hogs though most if not all cases in the US come from folks eating black bear. I think with pork a good brine is the key.

Re: Super with the 7:15 hog [Re: Bones72] #8823572 03/25/23 07:49 PM
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Those hogs are so good to eat, when properly taken care of, and properly cooked.That is one great looking roast up up up


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