Hi Everyone, About 1 month ago I shot an 85 pound boar, 55lb dressed out. For the upcoming super bowl, we are going to smoke it up! I have spent a good amount of time on this website and others to gather ideas and would like to open this thread up to get some opinions, so please contribute! Here is what I am thinking so far: Butterfly him out, marinade in buttermilk, juniper berries and chestnuts (since I shot him underneath some chestnut trees) for 48 hours. The night before pat dry, then rub down with fresh lemon juice and apply the homemade pork rub that I use for domestics Smoke with apple/pecan wood combo, and after a few hours of straight smoke, spray on some apple cider vinegar. This is where I am seeing WILD differences. Some say take it off when the ham hits 165, 185 and even 210! I am guessing that the lowest, safest temp is best given the leanness of the meat!? I would love to hear your thoughts, suggestions. One thing is for sure though….. THIS LITTLE PIGGY DIDN’T MAKE IT TO THE MARKET!!!!