I have the Wild Pig, now what...

[Rusty Breaux]

I recently posted a question here about what are the thoughts on Wild Hogs on the smoker. SO i made a call to a friend and low and behold i now have the 4 qts of a wild hog in the fridge. The hinds are about 7lbs each and the fronts are around 4lbs each. (WITH THE BONE)

They are all still on the leg bones and im wondering how i should attack the pieces for smoking? Should i debone it and throw the entire hind quarter on the smoker, or maybe try to get the butt cut out of it?

I have gathered that i should be cooking at a low 225ish.

Trying to make a plan of action.

thanks
rb

 

[Bob Sample]

The butt is actually part of the front shoulder. Cook them bone in.

 

[Timothy F. Lewis]

I would do them all bone in!

 

[timothy]

Yep!
The hind end (Hams) I would take to 160 for slicing like a pork roast.

Tim

 

[Timothy F. Lewis]

My brother does them to right about there and they have all been delicious! Nothing like a "Fresh ham" .
To be clear, a fresh ham is not smoked or otherwise treated. Just simple roasting technique and sliced to fill a plate!

 

[timothy]

I like fresh hams done the KK way, with some sugar maple and hickory as smoke wood.http://tvwbb.com/showthread.php?10462-OK-guys-it-s-on-the-line&p=284329&viewfull=1#post284329\

Tim