British BBQ Society Forums

I have just boned out a pigs head I was given and trimmed out the cheeks.
I am going to rub with mustard and rub with Killer Hog, and treat them just like pulled pork.
Has anyone else cooked these on the smoker?

Cheers
Simon

No but take care, from memory they are chunks of piggie with not a lot of internal connective tissue so may not pull as well as shoulder meat. Maybe brining or injecting would add to their moisture content.

I am going to cook them fat side up on a ridged tinfoil tray with holes in it so that the fat renders down through the meat, but still gets full smoke.

Simon

Have fun choosing which one to cook on