FERAL HOG HIND QUARTER

PALAPA

Friend of mine just gave me a hind quarter from a wild pig that probably weighs 9 or 10 pounds. What would be the best way to cook this on my XL Egg? Any help would be greatly appreciated because I have never cooked one before. Thanks in advance.

Foghorn

I've done a couple with mixed results.  I basically cooked it like a pork shoulder and pulled it when it got tender.  The problem with it is that it is very lean so it dries out quickly.  I was thinking that the next time I do one I would wrap it in foil after I got some bark.

If it smells very gamey, you can soak it in some pineapple juice for a while (30-60 minutes) - but don't think of it as a brine as the pineapple juice will make the meat mushy after a relatively short time. 

Brining or injecting would probably help with the moisture.

On a straight cook with no brine, no injection, and no foil it's pretty good eating as long as you get it off quickly when it gets tender - but going forward I'll probably make a habit of using some combination of brine or injection +/- foil. 

Good luck. I hope that helps.
 
Post some pics.

nolaegghead

Canned pineapple juice has much less efficacy as a meat tenderizer than fresh because the bromelain (proteolytic enzymes) are mostly denatured through the pasteurization process.