folk...
Friends got a whole ham from a wild boar he shot last week. I talked him into buying a WSM and all the side equipment and I'm walking him thru the cook this weekend. Amazon is delivering the pit, chimney and thermos tomorrow and hes got bags of hickory and cherry waiting. i searched already, found a few answers to inject with AJ, or soak in cranberry, but nothing of anything out of the norm. Figured I'll try again for newer answers.
I never cooked wild boar before.. anything I need to know, or just pretend its a big pork butt.? Gonna inject with AJ and make up a simple rub. Whats best temps to cook to? Since its wild, i expect it to be leaner so going to high can dry it out. I'm thinking 160-165, foil tight and let it rest, then slice it.
Friends got a whole ham from a wild boar he shot last week. I talked him into buying a WSM and all the side equipment and I'm walking him thru the cook this weekend. Amazon is delivering the pit, chimney and thermos tomorrow and hes got bags of hickory and cherry waiting. i searched already, found a few answers to inject with AJ, or soak in cranberry, but nothing of anything out of the norm. Figured I'll try again for newer answers.
I never cooked wild boar before.. anything I need to know, or just pretend its a big pork butt.? Gonna inject with AJ and make up a simple rub. Whats best temps to cook to? Since its wild, i expect it to be leaner so going to high can dry it out. I'm thinking 160-165, foil tight and let it rest, then slice it.