I was gifted some wild hog meat by my boss! 2 shoulders and a rack of ribs, from a younger one. I've aways gotten my pork from the grocery store, so this will definitely be a new experience.
I didn't feel like settin up my Weber Smokey Mountain, so I tried to use my Weber Spirit as a smoker with some mesquite wood. Treated the shoulders like any pork butt I'd usually get: smoke in 225-250 degrees until IT of 205.
Ribs got the 2-2-1 method with a little beer in it (Fat Tire). Stuck all this meat in the fridge for later. Sidenote, the membrane never comes off this easily when I used grocery pork. Had to get a shot.
Wrapped, stacked and ready to go
Home made smoke pouch. Gonna make a bigger one next time, didn't get as much smoke as I wanted.
Ready to go!
A couple hours in
Ribs turned out great. So tender, there's a lot more meat on there than you can see.
The meat in my left hand is sliding off as I held it for the pic!
Shoulders did great as well. Chopped one up and shredded the other.