Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoking Boar hind

Anybody got a good rub for a boar hind? I have a Weber bullet smoker. It has a water/liquid pan. I was thinking of using charcoal and apple wood or oak. Not a hickory fan. Maybe cooking all night at 225F until 185F internal. but need a good marinade. Or experience of where people has done this.

This is the rub I use. I make it myself. All proportions are 8-3-1-1
DARK brown sugar
Kosher salt
Cajun season mix that you buy at the store
Your own seasoning mix (for this one I use, red and white pepper, garlic and onion powder, and Old Bay)

If you use a � cup portion this mix will fit into a quart mason jar.

DBS= 8 � cups
KS= 3 � cups
CJ= 1 � cups
Other = 1 � cups

I rub the pork on all sides real heavy. Put in a large (2gal size) Ziploc bag in the refrigerator for at least 2 hours but usually over night. Then cook in a slow smoke for at least 3 hours and then no smoke for another 5 at no more that 225 degrees. I use pecan as a smoke or cherry on pork don�t really like hickory for anything except turkey and goose.
Handy idea if you use a mason jar use two lids. Punch holes in one and put that one on first then one with no holes then the ring. Keeps the bugs out and it is a handy way to shake out the rub.