Yes, We Ate the Head | Wild Boar Hunt to Smoked Tacos

Описание: This wasn’t just a cook — it was the full journey.

We start the night hunting wild boars using thermal scopes, tracking them in the dark and making a clean harvest. From there, we break the animal down ourselves, taking the hind leg and the head for something most people would never attempt.

Both cuts go into a seasoned brine, then straight onto an offset smoker, where low heat and real wood do the work. No shortcuts. No gimmicks.

When the smoke clears, we take that wild boar head and hind leg and turn them into tacos — rich, smoky, and packed with flavor.

This is true hunt-to-table cooking, using the whole animal from start to finish.

If you’re into:
• Hog hunting
• Wild game cooking
• Real Texas BBQ
• Nose-to-tail food

You’re in the right place.

👇 Be honest — would you try the head?

BRINE INGREDIENTS
• ½ gallon pineapple juice
• 1 cup salt
• 1 cup Comanche Moon Seasoning (Just The Tip 1836)
• Water (enough to fully submerge meat)

SEASONING USED
Comanche Moon – Spicy Habanero
Just The Tip 1836
www.justthetip1836.com

#wildboar #hoghunting #thermalhunting #hunttoeat
#wildgamecooking #bbq #offsetsmoker
#texasbbq #tacos #nosetotail #texas