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.