Wild Boar Hindquarter
 

A co-worker gave me a hindquarter of a boar that he harvested from the woods last weekend. He estimated the boar to be around 120 lb's. He prepped the leg by letting it bleed out on ice for a week. I decided that due to the boar meat being so lean that I would brine. My simple brine consisted of 1 cup salt, and 1/2 cup sugar per gallon of water. I allowed the meat to brine for 36 hours and with a sprinkling of Bad Byruns Butt Rub just now placed it on the WSM 22.5. My plan is to cook between 200 and 225 degrees. I will keep this thread updated as the cook progresses for those that may be interested. Pics to come as well.

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Sounds like a good plan

I forgot to mention that I was doing this cook with Hickory.


Co-workers son with his first hog.
http://i60.photobucket.com/albums/h3...psa1e2c1f8.jpg

Smoker heating up.
http://i60.photobucket.com/albums/h3...ps8dce64a5.jpg


Hindquarter fresh on the smoker.http://i60.photobucket.com/albums/h3...ps700db1d2.jpg

A couple hours on.
http://i60.photobucket.com/albums/h3...ps3e905a32.jpg

http://i60.photobucket.com/albums/h3...ps9b24f812.jpg


More updates with pics to come.......

Looking forward to seeing your outcome!

Subscribed for finished pictures, looking good so far!

I double wrapped in foil at about 140 degrees. Sorry, no pics. It smells awesome though.

Waiting and watching, looks good so far!:-D

yup me too

I hope it's done by now...:shock:

Looking good so far...keep it rollin!:hungry:

Nice looking piece of meat.