Trial Run with hindquarter

[hunterlewis]

Wow. first smoke. Realy wish I could have gotten pics but kids got to it first. heck, even my wife wants me to go hunting again. 13 hrs to hit 180 for an hour. Little trouble controlling heat but I sure it was inexperience. Thanks to everyone at this site for my education.

[hunterlewis]

Thanks for the info. will use rub with salt. Now I have to decide if its an all nighter or get up real early

[CurlingDog]

are you going for a pulled meat treatment, or cut slices? let us know how it turns out, and pictures are always welcome!

[Ernest]

I apply rubs after salting, just for convenience. That way I take the meat from the refrigerator straight to the smoker.

[Danjohnston949]

hunterlewis, 👍👍🍻👍👍. Good Luck on The Wild Hog, keep us Posted! Thanks, Dan

[Dr ROK]

It depends on your rub. If you are using a rub with salt in it, you'll want to use it well in advance to allow the dry brine to take place. If it doesn't have salt, you should dry brine (I usually go overnight) and then you can add rub just before smoking. Flavor molecules won't penetrate meat like salt, so you can wait on applying it. Doesn't hurt to apply sooner, just not required for great results.

[Jon Solberg]

The rub is your call. Any where from a few days to a few min. before you smoke. I dont think you will see much differents.

I think you allotment of time is a fair one.

JMHO on both.

[hunterlewis]

setting up for my first smoke. Wild hog hind quarter, bout 10 lbs. (not the best thing to learn on but...). How long would you let rub sit on roast before smoking and about how long would you expect it to take. Using overunder smoker with charcoal and mesquite chunks. I am guessing 18 hrs at 225. Any help would be great. thanks.