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MrGreenJeans 02-09-2014 07:16 AM

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.

mikemci 02-09-2014 08:15 AM


Pappy Q 02-09-2014 08:49 AM

Sounds like a good plan

Yellowhair42 02-09-2014 09:56 AM

Attachment 91175

MrGreenJeans 02-09-2014 10:12 AM

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

Co-workers son with his first hog.

Smoker heating up.

Hindquarter fresh on the smoker.

A couple hours on.

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

cowgirl 02-09-2014 12:10 PM

Looking forward to seeing your outcome!

AaronPo 02-09-2014 01:28 PM

Subscribed for finished pictures, looking good so far!

MrGreenJeans 02-09-2014 02:02 PM

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

okiej 02-09-2014 02:57 PM

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

blake 02-10-2014 04:21 PM


Originally Posted by okiej (Post 2797840)
Waiting and watching...

yup me too

THoey1963 02-10-2014 04:22 PM

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

LEGENDS BBQ 02-10-2014 04:28 PM

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

sliding_billy 02-10-2014 04:29 PM

Nice looking piece of meat.

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