When y’all smoke wild hog, for instance a ham, do you aim for a temperature and breakdown point of “pulled” like you would a domestic shoulder (195-205F) or do you simply smoke till “done” and the meat will slice easily but not pull? I know they are leaner and im worried if I aim for 205F final meat temp I may be left with a lump of dried shreds when it’s all said and done.

Im fine with sliced pork that is still tender and has a good smoke taste to it. I’m thinking of doing as cold of a smoke as I can for 1 or 2 hours to infuse a good smoke ring, then turn up to 250 or so to finish to a final internal temp of 180-185. Perhaps wrap in foil with apple juice for final hour or 2.

What has worked for y’all?

If you're intentions are to pull it,I'd cold smoke it in the smoker,then wrap or put in a covered pan with apple juice/ water mix and finish on the oven or back on the smoker and crank the temp. If you're just going to slice,then you can smoke til it reaches desired IT. I've done both ways,and our best wild pulled pork actually comes out of the crockpot. Can do sliders,tacos,whatever,and it's perfect. Tender enough to easily bite without having to tug at it. People(non hunters) literally cant believe what they're eating when I tell them.. slicing it is still very good and I've done sliders on Hawaiian sweet rolls with bbq sauce,and those were a huge hit as well. 2 totally different textures and flavors. Both great,hence the reason I'm a huge advocate for consuming wild pigs as opposed to many people.

Thanks 24/7. I’ll probably target slicing it first time and see how it goes from there .