redkneck Posted December 1, 2013 Report Share Posted December 1, 2013 Did a wild boar Fri night, turned out pretty good. Turned out really good though a little dry. I didn't have time to shop for all the ingredients on some of the rub recipes that some of you gave me so I used some otc stuff and some improvised injection. Brined in salt, lemon juice, and a little vinegar for two days. Here he is all covered in rub and one half topped with creole mustard Now to smoke overnight. I wish I would have smoked for four hours then put in pans and covered with foil to retain more moisture. Good eating though for sure! Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted December 1, 2013 Report Share Posted December 1, 2013 Yep pork i usually will wrap in foil the last couple hours of cooking. Still eating smoked turkey here. The smoked inner loins were gone way too quick. Quote Link to comment Share on other sites More sharing options...
Maine Hntr Posted December 2, 2013 Report Share Posted December 2, 2013 William, how long and at what temp do you typically smoke your turkeys? I've done it 2 years in a row now and both have finished earlier than the recommendations I found online. Seems to only take about 15 minutes per pound at about 235.. Still good just have to eat earlier than planned. Quote Link to comment Share on other sites More sharing options...
redkneck Posted December 3, 2013 Author Report Share Posted December 3, 2013 Forget the times, get one of these: Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted December 3, 2013 Report Share Posted December 3, 2013 Yep, go by temp not time. I cook turkeys at 225. This last one went for about 11-11.5 hours, was an 18 lb bird. Quote Link to comment Share on other sites More sharing options...
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