Wild hog ham

fairchase

I'm planning to smoke a ham from a wild hog (pulled pork).
This was about a 150 lb. sow that had been eating well on the peanuts. Fatback probably 2" thick.

I'm planning to brine and or inject. The injection I'm planning on using is.
1 C Apple juice
1 C water
1/2 C Brown sugar
1/2 C salt
1 Tbs soy sauce
1 Tbs Worcestershire sauce.
Do I need the brine and the injection or just one and if so which one?

Then planning to smoke at 250 until internal hits 165.
Then wrap and continue till 195 -200.
  
Any advice ??

badinfluence

Brine for 2 weeks then smoke.