So, I have been inducted into a group of guys that have an annual game feed. The day is filled with tons of different wild game dishes and they take their cooking very serious so I would like to make a good impression on the first year haha
I decided to smoke a wild boar shoulder and pull it for carnita's. I am going to try it out once before the game feed but I wanted to gather any tips from people who have done this in the past.
1) Should I worry about gaminess? I have read that a soak in condensed milk helps ease the gaminess but at a game feed I don't think I will need this step.
2) I plan to cook it nice and slow (215- 220) I know wild boar tends to be leaner due to their diet, should I still be cooking to the 195-200 level?
3) I usually don't wrap with foil to beat the stall but was thinking it might be smart with the wild boar shoulder due to there being less fat. Thoughts?
Thanks in advance for any help. I will keep updating this thread with my prep and cook details on the first try.