Learned a few things on this cook to share.
1. Wild boar is much leaner than domestic pork
2. Hindquarter is quite different than shoulder butt in texture, tenderness and moistness.
3. Due to the thickness, I figured on 10-12 hours to reach 190 - took 16 hours without FTC (foil, towel, cooler).
4. First all-nighter with RO Steakhouse lump. No complaints - steady 225 all night with DigiQII.
5. The taste is different than barnyard pork, delicious, not wild, but nevertheless different.