Originally Posted by
BRUSE
I have a hind qtr from a hog I killed and want to smoke it. what are some recommendations on doing this. should I leave the bone in or cut out. What would make a good brine to put in prior to smoking. I just got the smoker so I'm rather new to this. Thanks
I'd leave the bone in.
Brine is pretty easy, if you want to go that route. Just your standard mix of salt, water, garlic and pepper.
Just treat it how you'd treat a domestic peice of meat.