I have a small wild hog that weighed 22 pounds before skinning and removing the lower legs and head. It is basically about 10-12 pounds and will fit on my large. I'm trying to figure out if I need to do anything more than some Byron's and cook it like I would cook a butt, or some ribs: low and slow at 225-250. It is lean looking, so I am having a hard time accounting for how long it will take. I'm estimating six-seven hours since I can cook thick baby backs in that time and the thickest portions aren't that much thicker. The "hams" are quite small. I am even a tad nervous about it drying out since I skinned it and there is not a significant fat cap.
I have read that young pigs have a lot more collagen in their muscle and will stay quite moist, but those recipes were for whole suckling pig. In any event, cooking a "whole" wild hog seems both tricky and simple. I am interested if anyone has some do's and don'ts or can help on time estimates.
Thanks in advance.