WTF? That looks like my backyard. Are those my bricks too? I gotta know how it turned out. How long did you smoke it? Did it cook more than smoke? Details...We need details. 🙂
It came out pretty good considering how much I half-assed it.
I cooked it for about 5.5-6 hrs and it came out still moist, with a nice smoke ring. I used water-soaked hickory and natural wood charcoal. The rub was a gagglef**k of whatever was in my cabinet, I wetted it with some white wine, then sprinkled maple oatmeal all over it and let it set in the fridge for an hour....I then rubbed in some Hickory Sweet Baby Ray's BBQ sauce. It sure is easier to smoke a domestic hog than a wild one though.
I fed a few of my college buddies that have never had wild game and they all loved it. I reckon I oughta make me a halfway respectable smoker instead of burning the crap outta the landlords bricks.
Looks good. :toast
Didn't use any meat cure?
Nope, shot from the hip on this one.
