Smoked Wild Hog Chops
by Luke Clayton
Image courtesy of L.Clayton
"Sprinkle a liberal amount of Head Country Championship Seasoning on both sides.
Marinate overnight in refrigerator.
Set SmokinTex at 225°F degrees with 4 ounces of your favorite wood (plum or pecan is my favorite).
Coat with Head Country BBQ Sauce.
Smoke uncovered for 45 minutes.
Add more sauce and either place in foil pan and cover with foil or, double wrap in heavy duty foil.
Continue to cook 3 more hours, check after 1.5 hours to make sure meat is still moist.
Meat will be fall off the bone tender."
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I am one very satisfied customer. I have owned and LOVED my model 1100 for about 8 years now without a single problem, EXCEPT one. All my friends want more and more BBQ. We recently moved to North Carolina and it's a true pleasure to feed new southern friends and have them say, "That's the best BBQ I have ever had, bar none." Seriously, it happens all the time. So here comes my reason for writing. I am thinking of updating to the new model 1460.
Thanks for making such great products.
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