This has been a good year for me with Hogs. I helped a farmer defend his 200 acre Sorghum field this summer, and it was next to 1,000 acres of unmanaged land. I was up against large sounders and had to give up the bow for a shotgun with extended mag. In the end, I shot dozens of hogs and gave away 3/4 of what I took home. (except backstrap, that is all mine!) Now that I'm cooking up the hog roasts I've got some questions.
I've gotten into smoking meats which was fine for backstrap (fast) and great for shoulders (low and slow), but the roasts turned out tough. The last ones I tried were sirloin and top round, rubbed with Guga rub (Guga's channel on youtube is wonderful) smoked for 3 hours and came out rough and near inedible. I pulled of a great save by throwing them into the crockpot and cooking with potatoes and onions for 8 more hours.
What is the general principle on the roasts? Low and slow the only option?
I've gotten into smoking meats which was fine for backstrap (fast) and great for shoulders (low and slow), but the roasts turned out tough. The last ones I tried were sirloin and top round, rubbed with Guga rub (Guga's channel on youtube is wonderful) smoked for 3 hours and came out rough and near inedible. I pulled of a great save by throwing them into the crockpot and cooking with potatoes and onions for 8 more hours.
What is the general principle on the roasts? Low and slow the only option?
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