Shot a big boar behind the house last weekend. Saved the hams, shoulders and back straps. Planning on smoking the hams and shoulders next weekend. From searching here, thinking about brining 24 hrs, wrapping in bacon, smokin @225, then wrapping in foil @165 IT. Plan on finishing at 205 IT for pulled pork. The meat has a decent amount of fat, not like a boston butt fat cap though. I left most of this fat on, hoping it will help with moisture. Hog did not smell bad at all. Having a few folks over, any tips would be appreciated