Wild hog Thanksgiving ham

This was a very good addition to our turkey day meal. Whole hind quarter off a wild hog my brother killed in south MS last Christmas. It was just under eight lbs, and I brined it for 2.5 days using Hank Shaw's method described here:

http://honest-food.net/2014/04/16/smoked-ham-honey-recipe/

Smoked it over pecan wood to 140 IT, while glazing with local honey every hour. Finished it in the oven at 350, and pulled at 160 IT.

This turned out fantastic, and if we can get another, will become tradition.

That looks great. Does wild hog taste a lot different than regular pork

Tasted exactly like any ham you got at the store. It's cured, so it has the same pink color, and stayed moist.

That looks good.

Looks dang good!

That looks so good!

Looks great!

Man that looks good! The durn recipe made my mouth water!

I've always found it to be WAY better than store-bought pork...less fat and more good, firm meat to them. Can't imagine that'd be the case with a bigger boar, I've never fooled with a boar over about 100 lbs or so. 'Huntress killed a 250 lb sow a few years back, and it was FINE!

How would you cook it (time and temp) if you wanted to pull it like bar BBQ?
That does look good!

Just going to bump this as a recommendation. It's hard to keep smoker temps around 200, but this is a good recipe/method. I might add a little whiskey to the honey next time. Definitely recommend this one.