Shop Now
Home / Operation Hog Collapse

Operation Hog Collapse

Incoming high-flavor support! These wings aren’t just an appetizer; they are your tactical advantage at the dinner table. We initiate with a stealthy smoke operation at 225°F to lock in the juice, then engage the afterburners at 350°F to secure that crucial crispy-skin victory.

Serves:
1-2
PREP TIME
20
MINUTES
COOK TIME
540
MINUTES
TOTAL TIME
600
MINUTES

What You’ll Need:

  • Smoker Set 250°F
  • Wood of Choice (hickory or apple suggested)
  • Aluminum Pan
  • Butcher Paper or foil
  • Wire Rack or Cooling Rack
  • Gloves, Tongs, Spritz Bottle

INGredients:

  • Pork Shoulder, Bone-in preferred, (7-10 lbs.)
  • Olive Oil or binder of choice
  • Rub & Tug Seasoning ¾ c.
  • Your choice of sauce:
    • Smokin’ Soldier (mild)
    • Blazin’ Battle (spicy)

Barracks Tip: If your pork shoulder hits the dreaded stall, don’t panic — the wrap is your air support. Deploy and push through.

InStructions:

  1. Prep the Shoulder Trim excess fat. Oil lightly. Coat heavily with Rub & Tug.
  2. Load the Smoker Set to 250°F and deploy hickory or apple wood.
  3. Smoke Phase (Part 1) Place the shoulder on the smoker. No spritzing until the 2-hour mark.
  4. Spritz & Bark Building Spritz every 40 minutes once bark forms. Cook to ~165°F internal.
  5. Wrap It Tight Wrap in butcher paper or foil. Return to the smoker.
  6. Smoke Phase (Part 2) Cook to 203–208°F internal, probe tender.
  7. Rest & Collapse Rest 1 hour in a cooler. Pull, sauce with Smokin’ Soldier or Blazin’ Battle, serve proudly.

Related Recipes