So, I'm thawing a front leg quarter from the hog that I shot about a month ago. My current plan, when it thaws is to brine it in a solution of a cup of salt to gallon of water for 24 hours, then smoke it. It is bone in.
So, what should I do? Shoot holes in my plan. This is my first wild hog cook. I have time to change course while it thaws.