My little brother shot a pig this weekend. Not big but good eatin size, about 60# lbs. I got the back straps in my fridge but don't know a great way to cookem. Last year I injected them with some marinade, sliced onion and bell peppers, put those on top and wraped them in foil and cooked them for a few hrs. They tasted good but were tough. So whats a great, easy way to cookem??? Thanks for the help.
Just smoked the straps from two pigs last week. I marinade them overnight in a mixture of vinagar based sauce and rub seasoning. Smoke about 2 hours (depending on how thick) at about 250-275 degrees. Wrap them up in foil, and drench with the remaining mopping sauce and put back on the pit for another 2 hours. Mike came out falling apart.
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