full bull!

chadinsc

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upstate south carolina
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  1. Bull
shot a pretty nice boar pig this week and turning all the legs into pulled pork tonight. the one leg that is all cut up is an experiment to see how the smoke taste is with more open surface area. also i expected the cut one to cook faster but nope. 6hrs in at 225 when i put the smaller front shoulders on the grill the uncut was at 144 and cut at 130. i will keep you guys posted
 

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at 15hrs on the back legs the uncut leg is sitting at 160 and at 10hrs the front legs are also just hitting 160. the split leg is still going much slower for some reason, its at 150. any ideas why? was planning to do a no wrap for this cook but may wrap if you guys think i should.
 

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at 15hrs on the back legs the uncut leg is sitting at 160 and at 10hrs the front legs are also just hitting 160. the split leg is still going much slower for some reason, its at 150. any ideas why? was planning to do a no wrap for this cook but may wrap if you guys think i should.
Hey @chadinsc , where do you hunt boar?
 
Do all the shoulders weigh pretty much the same? I would also think the cubed one should cook faster, not that I've tried it.
 
the rear 2 should be very close in weight. one of the fronts is alittle smaller due to shot damage. currently at 17hr the cubed leg is 158-160 with handheld thermometer and the rest are all pretty even at 170-173.
 
well the cook took 27hrs for the back leg that was uncut 28 for the cut one and 21 for the fronts at 225 with no wrap. the average joe would think it was good pulled pork, but it was dryer than i wanted so next time im definitely going to wrap and maybe cook at 180 for 2hrs then 275 for the rest to possibly have less dehydration effect? does that sound like a good idea? i have a harder time with wild pork vs buying butts. the wild pork is much leaner and the leg i cubed was a bad idea because all those cubes was a hard dry chunk of scrap. i learned not to do that again, but the guy that was doing the whole pig like that was mopping the meat every hour or two, which i didn’t do. give me some advice if you guys have any, i usually kill several of these a season so will probably be doing a few more.
 

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I read somewhere the lower shoulder portions of hogs is lean as opposed to the upper butt portion, might be you could split the whole shoulders you are cooking.

Spent a couple weeks down your way earlier this year, a week in Travelers Rest and a week in the mts just outside Walhalla. Nice country.
 
thats a good suggestion. i could just use the leaner cuts for sausages. TR is a nice town with alot of character, a few of my friends live there. the sc mtns are beautiful, not as tall as the west but just as steep and very thick forest. if you come back let me know and i will tell you some pretty places to go in the mtns.
 

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Maybe more surface area = more surface to have evaporative cooling? That's the only thing that would make sense to me.
I was thinking along the same lines. The uncut meat probably contains the heat because less surface area for the heat and moisture to escape.

On another note, I am not a hunter (yet!) but is there any concern for Trichinosis from wild boar? https://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html

I am in northern Ohio and have not heard of boar here but Michigan seems to have plenty!
We have coyotes in our suburbs now threatening pets and children. Too bad they aren't edible AND we can't shoot in the city limits anyhow...

Proud RT-700 owner!
 
my buddy eat a coyote and i have eat a bobcat i shot. trichinosis is definitely a concern with any wild animal that can eat meat like bear pigs and many others. trichinosis is easy to kill though aslong as all meat hits 165 in the thickest part your safe. very unfortunate because bear meat is unbelievable good and as tender as beef but you cant eat it rare.
 
I have always found when doing thick cuts of beef or pork that it will take what ever time it needs. I did 38lbs of pork (4 butts) a BGE that took 22 hours. I have had both go short or long. When it gets through the stall, keep checking. Haven't done a pork butt on the bull yet.
 

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