This delicious cut of game meat is smoked low and slow over hickory for several hours to produce moist slices of barbecued wild boar.
While some people might assume that wild boar is similar to pork, the two are very different. Like many smoked game meats, wild boar carries more flavor and aroma, and is far leaner than its farm-reared hog cousin.
For our smoked wild boar, we’ll be using a mini roast cut, which comes from the leg of the animal. It’s deboned, rolled, and netted to make it easy to handle, making it a great starting point for newcomers to this delicious game meat.
Flavor
Wild boar is often compared to a mix of venison and free-range pork. It definitely sits on the gamier side of the two, with a rich flavor thanks to the wild boar’s leaner and stronger muscles. Its color is much darker than pork and has a stronger resemblance to steak. The meat is also more nutritious than pork, containing fewer calories, fat, saturated fat, and cholesterol.
Time & Temperature
Aim to cook low and slow between 200 and 225°F (93 to 107°C), and for about 90 minutes per pound of meat. For our three-pound wild boar, this means a target cook time of 4 ½ hours.
Aim for an internal temperature of 160°F (71°C). If you are smoking a wild boar shoulder cut, follow the same principle but aim for 180°F (82°C). Getting to a higher temperature will help break down the muscle fibers and collagen in the meat, allowing you to pull or shred the meat efficiently.
Quick Tips
Unlike most meat roast cuts, there is little fat in wild boar. However, this means the joint has to be cooked carefully to stop it from drying out. Don’t smoke it for longer than it has to, and don’t skip the dry brining or foil in this recipe.
Smoked Wild Boar
Ingredients
- 3 lb wild boar roast boneless
- kosher salt
- dry rub
Instructions
- Rinse meat and pat dry with paper towel. Sprinkle salt generously all over hind quarter, working over all sides and in to every crevice. Leave in refrigerator for at least two hours, ideally overnight.
- Remove from refrigerator and rinse off excess salt. Pat dry with paper towel.
- Combine dry rub ingredients in a small bowl. Apply dry rub to boar, covering all surfaces.
- Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you are set up for 2-zone cooking.
- Place boar in smoker, close chamber door or lid. Smoke until internal temperature is 160°F (71°C), about 4-5 hours.
- Slice to serve
