I got a 14lb wild boar shoulder. I am going to smoke it and bring it to a party I am attending on a Saturday afternoon.
So I got a few questions:
1) I am sure it is the same as a regular pork butt, so 1.5-2 hrs per pound. As was suggested to me by BBQR, should I start my cook Friday before I go to work (I have a typical 9-5 job) and keep it a bit lower, around 235 dome temp? Another option, when I get home, get the fire started and can get the shoulder on the smoker, it would be close to 7pm. Should I smoke it at a higher heat say closer to 275/300 (if not higher)? Would that have it ready by noon or so the following day to allow for some resting time before serving it around 2pm?
2) How much bone weight is in a shoulder? Just curious, if the whole thing weighs 14 lbs, do I have 11 lbs of meat or 13 lbs of meat? Just on average, anyone have an idea?
3) Taste - I've never had wild boar before. Can I go with my same rubs/vinegar sauces as my traditional pork butts? Those flavors mix well with either pork butt or wild boar shoulder? I like Eastern Carolina, so I have a rub with a little heat, and a vinegar based sauce without ketchup, mustard, etc.
any thoughts or suggestions would be greatly appreciated, thanks in advance!