I started off with 2 hams from the hog. These were slightly trimmed but I found them to be rather lean. I left most all of the fat on. The sow was about 75 pounds dressed. These hams are a smallish 5 pounds each.
Because this is my first opportunity to smoke wild hog, I decided I'd stick to "pork butt basics". ...Figuring that the new meat was a challenge enough... I wasn't going fancy.
I inject the hams with Butchers pork injection and allow them to rest in the reefer for about 3 hours.
I gave the hams a heavy dusting of Jeff's Rub. And they go into a preheated MES at 220 degrees. I used Hickory in the A-Maze-N.
Again sticking to basics I whipped up batch of finishing sauce. Chef JJ's recipe.
The next morning the hams have been in the MES for about 11 hours. The internal temps are 187 and 194. I put the hams in a covered foil pan and crank up the MES temp to 250 degrees.
14 hours into the smoke I have both hams IT at 205 degrees. I take them off the smoker for a rest in the warming oven.
After a 2 hour rest in the warming oven I pulled the meat. Very tender and juicy. Perfect pulled pork.
Warm flour tortillas. A squirt of finishing sauce. Cajun seasoned slaw.
Edited by BDSkelly - 3/27/16 at 4:45pm