Wild Hog Loin. New video is live (link in 🅱️ℹ️🅾️)! I pulled the backstraps out of a hog that Meat Church Jr shot. I marinated it in a homemade Mojo marinade, seasoned it with our Gourmet Lemon Pepper and smoked at 250° with post oak on a Mill scale offset. It was juicy and loaded with insane zesty flavor! PS - Sam is loving his 6.5 Creedmore from raysgunsdallas and I’m loving watching him grow up as an outdoorsman! ——————————————⁠——————— #MeatChurch #TexasBBQ #MeatChurchOutdoors