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?