Does boar cook faster ?


 
J

JSMcdowell

TVWBB All-Star
I have read through some archives on here regarding cooking boar, specifically spares. Found some good information, but not so much on the speed of cooking.

It seems that brining is a good approach. Here is the situation. We have 2 racks.

We are doing a practice comp run through this Saturday. So here are my available smokers.

18" WSM, running at 300. I will have six racks pork spares on here, so it will be busy.

22" WSM, running at 275. I will have 2 butts on here, but they will be off by the time I need to get the boar on there.

Performer, running at 300-325 for chicken. No real room on here, but the chicken will be off early so I could use it as well.

I am assuming because it's a leaner meat, they would cook faster. I cook my normal spares around 5 hours at 300, with a little bit of foiling.

Also, I read several different rub ideas, but does a normal pork rub work well on boar or should you use something more specific for better results.

These ribs will just be for guests to try. We are looking to have them done a little bit later in the day Saturday, more around dinner time than lunch.
 
Yes, they cook faster.

Use whatever cooker is most convenient.

I'd suggest foiling. If done sooner than planned, remove, rest unwrapped, cool, reheat for service.

Whatever rub you like for pork is fine. The last time I did them I used herbes de Provence plus fresh garlic.
 
The meat is leaner so brine if possible.
We usually cook smaller wild hogs can't tell you about time.
you will cook to a safe temp , but if this is wild boar use sanitary practices when handeling the meat.
 
Thanks.

John, I am definitely going to brine. Have you just used a simple brine in the past?

Kevin, never used herbes de Provence. Since I am already brining, could I use an herb brine (again, something I don't do).
 
You can, but the favors need to be fairly concentrated and the brine tine substantially extended. It van be worth doing for thick cuts, like loin roasts or hams, but I don't find it worth it on thin cuts like ribs. It's easier to simply add the desired flavors to the surface.

I use a water- or buttermilk-based straight brine. Unlike many I do not include sugar, a personal preference, but you certainly can.
 
It is used in place of water. I especially like it for flavor-brines but often use it for straight brines as well. Even low-fat buttermilk has some fat, so fat-soluble flavors (found in many common additions such as many herbs and spices, chilies, citrus zest, etc.) blend well with it. This in turn allows for better flavor transfer.

The acidity of buttermilk is enough to offer some denaturing (tenderizing) but not so intense (as in vinegar, citrus juices) to be over-the-top. This means an extended brine time is possible without the worry of mushy meat surfaces.

I'm quite fond of it for chicken and lamb, but also use it with beef and pork. Flavor additions (if going the flavor-brine route) still need to be fairly hefty - experimentation to determine your taste is necessary - but avoid additional acids. If you wish, e.g., to add citrus to your brine use zest instead of juice.
 
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