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Thanks to you all. I'll have to give it a try. Everything done in my smoker turns out good, even if it wasn't meant to be there.
I'll post my results.
Here's what they looked like on the hoof. Caught in a residential neighborhood a couple of miles from where I work in Gulfport, Ms.


Images (1)
  • DSC_0055
He was 13' plus, and weighed over 850#.

I'm going to try cooking it in the smoker this weekend.
How long do you think I should have it in at 225? I have 1# chunks about 4" square. This is typically a lean tough meat. Some meats the longer you cook it the tenderer it gets, others the exact opposite happens. I'm thinking slow for 2 to 2 1/2 hrs. Any suggestions?

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