Nope, jus cook it til it's probe tender, same as any poke butt. Wrap, if that's yer thing.
Wild tends to taste stronger, if that factors into yer rub choice, or any aftersauce,
Enjoy! :
If it is in fact a boar well over 150 pounds you might want a back up plan. You should be able to smell it once you start rolling good if he was packing plenty "heat."
I would recommend plenty sauce, BBQ or Carolina Mustard or Vinegar, to make up for the lack of intramuscular fat and subsequent lack of moistness.
tbob4 I don't wrap early since I want plenty bark, I don't wrap with bacon since it blocks bark, I would much rather mix with bacon and grind and make a massive meatloaf.
Feral pigs are very lean and won't have any real "white" meat. Back in my airboating days (a long time ago) we would do pigs a few times a year because it was free and plentiful. I seem to recall gallon jugs of orange juice being used as a marinade.
If I was doing one now, I think a mojo marinade would be a good choice.
I've done several of these. My method won't get you great bark, but will give you some very good pulled pork. I put mine on the smoker at 225F with apple wood for smoke and Memphis dust on it for two hours. That gets me some smoke flavor and a bit of color. I then lay several strips of bacon on top of it and put it in a Reynolds oven cooking bag like you would use for a turkey. At that point I shut down the smoker and put it in the oven at 225F for 6 to 8 hours. You will get moist, tender, flavorful pulled pork.
I was/am a bit concerned about how moist it would be vs a typical pork shoulder. I will probably go with my original plan and see how it goes. It is on the smaller side and was likely designed by the butcher to be more of a roast than pulled. Worst case scenario we just use more sauce.
Cook them all the time. If a big stanky boar, I ice bath it for a while (usually after butchering) then in a big bag with some buttermilk overnight. If not a large male, I skip this. From that point on it is cooked just like store-bought. Injected, dry brine, bind and rub, smoke, crutch, and rest.
It turned out great. It stalled in the mid 150s so I wrapped it at that point and bumped the temperature to 250. At the 7 hour mark it was still only 180 so I went to 300, still wrapped, and left it there until it hit 200.
After holding it for 20 minutes I pulled it. Was a bit tougher that I would normally like at first but once I got into it it was fine.
It didn't need much sauce, if any at all, nice and juicy.
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