Full Wild Ham Leg advice

[Blutch]

Any advice on cooking the full leg of a wild hog? Same as pork shoulder?

Thanks

B

 

[brishook1]

My buddy gave me a 5.5lb "wild pig rear leg roast" cut from a hog he shot last year. I was planning to smoke it for pulled pork, but am not sure if that's the best way to prepare this cut. Any thoughts? I have a weber smokey mountain cooker.

Include cook temp, internal temp, foil/no foil, rub or brine, etc.

Thanks!!