Killer Hogs

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Killer Hogs BBQ product page

https://linktr.ee/killerhogs

10/16/2026

Now that’s a SCARY good dish!… 🔥👀🔥

Shoutout to for the KILLER recipe!…

10/14/2026

Now that’s a hearty meal for some HUNGRY firemen!… 🔥🙏🔥

Shoutout to for the KILLER recipe!…

10/09/2026

Now those are some MIGHTY FINE lookin ribs!… 🔥👀🔥

Shoutout to for the KILLER picture!…

10/06/2026

Salt n' pepper, ain't NOTHIN' better!... 🔥😎🔥

Shoutout to for the KILLER recipe!...

10/04/2026

Whippin’ up some KILLER stir fry courtesy of !… 🔥👀🔥

10/01/2026

Hot & Fast Pork Butt cooked in just 5 hours

Ingredients:
1 whole Brand bone-in pork butt
Killer Hogs AP Seasoning
Killer Hogs The BBQ Rub
Killer Hogs The BBQ Sauce
Directions
Prepare a smoker for cooking at 300°F. For this method, you need a cooker that allows the pork to sit 22–24 inches directly above the hot coals, with no heat deflector between the meat and the fire. That distance is important. It allows the pork to cook over the coals without being too close to the fire, while the drippings can still fall onto the coals and create that signature flavor. A drum smoker is ideal for this setup.
Score the fat cap in a grid pattern, cutting through the fat but not deep into the meat. This helps the fat render and allows more seasoning and smoke to pe*****te. It also creates those little barked-up pieces of fat cap that make some of the best bites at the end.
Season the pork butt all over with a base layer of Killer Hogs AP Seasoning, then apply a heavy coat of Killer Hogs The BBQ Rub. Work the seasoning into the scored fat cap and make sure the pork is coated well on all sides.
Place the pork butt on the cooking grate fat side up, directly over the hot coals.
Cook at 300°F for 3 hours. As the pork cooks, the fat and meat juices drip onto the hot coals, creating smoke that comes right back up around the meat and builds that distinct charcoal-smoked flavor.
After 3 hours, remove the pork butt from the pit and place it on a large sheet of heavy-duty aluminum foil. Pour Killer Hogs The BBQ Sauce over the pork, then wrap it tightly.
Insert a meat probe through the foil into the pork butt and return it to the smoker.
Continue cooking at 300°F for about 2 more hours, or until the internal temperature reaches 202°F and the pork is tender.

09/29/2026

Who doesn’t love some good ole chicken and gravy?!… 🔥🐔🔥

Shoutout to for the KILLER and EASY recipe!…

09/25/2026

Pretzels, cheese, and BACON? Talk about a KILLER trio!… 🔥👀🔥

Shoutout to for the KILLER recipe!…

09/22/2026

Steak n’ gravy are sure to make a KILLER meal!… 🔥👊🔥

Shoutout to for the DELICIOUS recipe!…

09/17/2026

Here’s you new favorite weeknight classic!… 🔥🔥🔥

Shoutout to for the KILLER buffalo chicken quesadilla recipe!…

Address

496 Whitfield Drive
Hernando, MS
38632

Website

http://www.killerhogs.com/

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