Ok, quick update because it is LATE!
Porkfest 2013 (aka Porkapalooza 2013) is done! The boar is smoked, pulled, and consumed. Ron, I did treat it like a pork shoulder, which in my case means nothing but salt and pepper. I let it go for 2-3 hours (sorry, can't be more precise than that, see below) with nothing else on it and then threw some bacon on top. My neighbor threatened me with bodily harm if I did too much to mess with the meat - not the one who shot the boar mind you, but the one who has a traeger and a BGE, is a homebrewer, and used to play semi-pro rugby in South Africa. I don't always take his advice, but in this case I did. I'll post some pics tomorrow or something.
Here's a brief run down of what we had:
Smoked wild boar shoulder
Smoked bacon explosion
Smoked Scotch eggs
Smoked buffalo turds, both atomic and not
Smoked pork loin wrapped in pork belly (provided by the crazy South African)
We also hit a keg of Seamus pretty hard, plus some home made schnapps, a bunch of wine, beer, rum . . . 11 adults, 10 kids, 1 dog.
We discussed getting t-shirts made that said "Porkfest - no t-shirts, just pork", and the hunter wants to get a shirt that says "Tom smoked my hog, and it was awesome". You probably had to be there. The boar was really flavorful without being gamy at all - way better than store bought.
It's been a long day, not helped by the fact that Friday night was a long night - two of the neighbors came over around 10 to "help" with smoking the shoulder, which consisted of sitting in the kitchen drinking beer until 2 AM. But we smoked some cheddar while we were at it, that went into the ABTs. Good times!
And now, bed.