Today, I attempted my first Wild Hog Shoulder recently killed by my Daughter's Boyfriend. Following a good thaw, I boiled the shoulder in a saltwater mix for 15 min. I then applied Onion Salt, Ground Black Pepper, and a Rub. Throughout the smoke, I spritzed the meat w/ Apple Juice hourly and applied a basting of EVOO after 3 hours. Using Pecan only, the shoulder smoked for precisely 6.5 hours until it reached 170 degrees. It was then removed from the Smoker, spritzed again w/ Apple Juice, and wrapped tightly in foil - where it sits now resting... My new Firebox custom made by DirtGuy! Straight from the 15 min. boil Applied Onion Salt & Ground Black Pepper Applied Rub Fresh from the Smoker! 6.5 hours until reaching 170 degrees. Applied one last spritzing of Apple Juice and wrapped in foil.